Rhubarb Shortcake

This old-fashioned rhubarb shortcake recipe uses fresh rhubarb in the shortcake as well as in the sauce, with a bonus of fresh strawberries.

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 475 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 pinch salt
• 2 teaspoons baking powder
• 1 cup sour cream
• ½ cup water
• 3 cups diced rhubarb
• 2 cups diced rhubarb
• 1 tablespoon cornstarch (Optional)
• 2 ½ cups white sugar, divided
• 1 pint fresh strawberries, hulled and sliced thin

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.

Step 4

Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.

Step 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.

Step 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.