Best 8 Rhubarb Shortcake Recipes

SHORTCAKE WITH FRESH RHUBARB SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

RHUBARB SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
• Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.
• 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.
• Pour strawberry-sugar mixture into rhubarb sauce; stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
• In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.

MAKEOVER RHUBARB SHORTCAKE DESSERT

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. , Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

BLACKBERRY AND RHUBARB SHORTCAKE

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.

RHUBARB SHORTCAKE

Steps:

• Preheat oven to 350*.
• In a bowl, sift together the flour, soda and salt.
• In another bowl mix the sour cream, sugar and rhubarb.
• Combine together.
• Mix well.
• Turn into a greased 9X9X2" pan.
• Bake for 30 minutes.

RHUBARB SHORTCAKE DESSERT

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange zest; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

RHUBARB SHORTCAKE

Steps:

• 1. Make up as many drop biscuits as you need. Slice in half and butter them just a little. Then add some cool whip and several spoonful's of Rhubarb Freezer Jam. Now, time to enjoy the most delicious shortcake this side of Heaven! Serve for breakfast, brunch or just a simple dessert after dinner.
• 2. Here is my link to make your own Rhubarb Freezer Jam, which all you need is a medium sized pan, some freezer containers and the short list of ingredients for the jam which includes rhubarb, pineapple and strawberry jello along with some sugar. https://www.justapinch.com/recipes/sauce-spread/jam/rhubarb-freezer-jam.html