Rhubarb Shortcake Recipe

Name: Rhubarb Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcake:; 2 cups diced rhubarb; 1 cup white sugar; 2 cups all-purpose flour; 1 cup sour cream; 2 teaspoons baking powder; 1 pinch salt; Sauce:; 2 1/2 cups white sugar, divided; 1 pint fresh strawberries, hulled and sliced thin; 3 cups diced rhubarb; 1/2 cup water; 1 tablespoon cornstarch (optional)

Servings: persons

Shortcake:
2 cups diced rhubarb
1 cup white sugar
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1 pinch salt
Sauce:
2 1/2 cups white sugar, divided
1 pint fresh strawberries, hulled and sliced thin
3 cups diced rhubarb
1/2 cup water
1 tablespoon cornstarch (optional)

1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix 2 cups rhubarb and 1 cup sugar together in a bowl; set aside to allow juices to release, about 10 minutes. Combine flour, sour cream, baking powder, and salt in a bowl. Add rhubarb-sugar mixture to flour mixture; mix until just blended. Pour into an 8-inch square baking pan.
3
Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
4
Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.
5
Place 3 cups rhubarb and water in a saucepan over medium heat. Stir in 1 cup sugar; bring to a boil. Lower heat; simmer until tender, about 15 minutes. Remove from heat; mash with a potato masher. Return to medium heat; add cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.
6
Pour strawberry-sugar mixture into rhubarb sauce; stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

1036

kcal

Calories

Fat

230

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

You need 13 ingredients. The key ingredients include: Shortcake:, 2 cups diced rhubarb, 1 cup white sugar, 2 cups all-purpose 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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