BLACKBERRY AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
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Dan
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The shortcake was so light and fluffy, and the filling was the perfect balance of sweet and tart. I will definitely be making this again.
Ivan Establishments
[email protected]I made this shortcake for a party and it was a hit! Everyone loved it. The shortcake was so moist and flavorful, and the filling was delicious. I will definitely be making this again.
Winnie Jiji
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The shortcake was so moist and fluffy, and the filling was the perfect balance of sweet and tart. I will definitely be making this again.
Mamun Hira
[email protected]I made this shortcake for a potluck and it was a huge success! Everyone loved it. The shortcake was so moist and flavorful, and the filling was delicious. I will definitely be making this again.
Red angel
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The shortcake was so light and fluffy, and the filling was the perfect balance of sweet and tart. I will definitely be making this again.
Muhmmad Bilal shad
[email protected]I made this shortcake for a party and it was a hit! Everyone loved it. The shortcake was so moist and flavorful, and the filling was delicious. I will definitely be making this again.
ChiA Ali
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The shortcake was so moist and fluffy, and the filling was the perfect balance of sweet and tart. I will definitely be making this again.
Avumile Dlamini
[email protected]I made this shortcake for a potluck and it was a huge success! Everyone loved it. The shortcake was so moist and flavorful, and the filling was delicious. I will definitely be making this again.
Milena Jakovljević
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The shortcake was so light and fluffy, and the filling was the perfect balance of sweet and tart. I will definitely be making this again.
Maryam Abbasi
[email protected]I'm not a huge fan of rhubarb, but I loved this shortcake! The blackberries balanced out the tartness of the rhubarb perfectly, and the shortcake was so moist and fluffy. I will definitely be making this again.
kivanha maharaj
[email protected]This was delicious! I made it for a party and it was a hit. The combination of the tart rhubarb and the sweet blackberries was perfect, and the shortcake was moist and flavorful. I will definitely be making this again.