Rhubarb Shortcake

Name: Rhubarb Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. diced rhubarb; 1 3/4 c. sugar; 3 Tbsp. butter; 1/2 c. milk; 1 c. flour; 1 tsp. baking powder; 1/4 tsp. salt; 1 Tbsp. cornstarch; 1/4 tsp. cinnamon; 1 c. boiling water

Eats Now Editorial Team · 1265 kcal · Baking & Desserts

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Rhubarb Shortcake – a delicious recipe with rhubarb, sugar, butter, milk, flour, baking powder. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 c. diced rhubarb
1 3/4 c. sugar
3 Tbsp. butter
1/2 c. milk
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 Tbsp. cornstarch
1/4 tsp. cinnamon
1 c. boiling water

1
Put rhubarb in bottom of 8 x 9-inch pan.
2
Cream 3/4 cup sugar with butter.
3
Add flour, milk, baking powder and salt.
4
Pour this mixture over rhubarb.
5
Mix 1 cup sugar with cornstarch and cinnamon.
6
Sprinkle this over mixture in pan.
7
Pour 1 cup boiling water over all.
8
Bake at 350u00b0 for 40 minutes.
9
Serve with whipped cream or ice cream.

1265

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 c. diced rhubarb, 1 3/4 c. sugar, 3 Tbsp. butter, 1/2 c. milk, 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.

Quick Info

Servings
4 servings
Calories
1265 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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