Rhubarb Shortcake Recipe

Name: Rhubarb Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: rhubarb; 1 c. sugar; 1 1/2 c. marshmallows, cut up or use miniature marshmallows; 2 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 c. sugar; 3/4 c. milk; 6 Tbsp. soft butter; 2 eggs; 1 1/2 tsp. vanilla

Servings: persons

rhubarb
1 c. sugar
1 1/2 c. marshmallows, cut up or use miniature marshmallows
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. milk
6 Tbsp. soft butter
2 eggs
1 1/2 tsp. vanilla

1
Cut enough rhubarb into fine pieces to fill a 9 x 13-inch pan about half full.
2
Sprinkle the 1 cup sugar and marshmallows over it.
3
Sift the flour, baking powder, salt and 1 cup sugar.
4
Add to this the milk, soft butter, eggs and vanilla.
5
Beat for 1 minute and spread over the rhubarb.
6
Bake 45 minutes in a 350u00b0 oven.
7
Test with toothpick for doneness.
8
I have used peaches and apples instead of rhubarb.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: rhubarb, 1 c. sugar, 1 1/2 c. marshmallows, cut up or use miniature marshmallows, 2 c. flour, and more.

Yes, Rhubarb Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Shortcake

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