Best 13 Almond Shortcake With Strawberry Rhubarb Sauce Recipes

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Almond shortcake with strawberry rhubarb sauce is a classic summer dessert that is both delicious and easy to make. The shortcake is made with a simple batter that is flavored with almond extract, while the sauce is made with fresh strawberries, rhubarb, and sugar. The two components come together to create a dessert that is both light and refreshing, yet rich and satisfying. Whether you are entertaining guests or simply looking for a special treat for your family, almond shortcake with strawberry rhubarb sauce is sure to please.

Here are our top 13 tried and tested recipes!

ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE



Almond Shortcake with Strawberry-Rhubarb Sauce image

A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 14

3 cups cut-up fresh rhubarb (about 1 1/4 lb)
1 cup sugar
1 tablespoon water
2 tablespoons cornstarch
2 tablespoons cold water
1 pint (2 cups) fresh strawberries, sliced
2 3/4 cups Original Bisquick™ mix
3 tablespoons sugar
1/2 cup milk
3 tablespoons butter or margarine, melted
1 to 2 teaspoons milk
1 teaspoon sugar
2 tablespoons slivered almonds
Whipped cream, if desired

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.

Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g

STRAWBERRY RHUBARB SHORTCAKE



Strawberry Rhubarb Shortcake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 cups cake flour, plus more for flouring the pan
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup sugar
1/4 cup heavy cream
3 large eggs
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 pound rhubarb (about 4 stalks), cut into 1-inch pieces
1/2 cup sugar plus 1 tablespoon sugar
One 16-ounce container strawberries, trimmed and sliced (about 3 cups)
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  • Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
  • Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
  • For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
  • For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
  • Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE



Almond Shortcake with Triple-Berry Sauce image

Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 17

3/4 cup sugar
4 teaspoons cornstarch
1 1/2 cups water
4 to 6 drops red food color, if desired
4 cups sliced strawberries
1 1/3 cups raspberries
1 1/3 cups blueberries
2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
1 teaspoon almond extract
2 eggs, slightly beaten
1 tablespoon sugar
1/2 cup sliced almonds

Steps:

  • In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
  • Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
  • Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.

Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg

TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE



Toasted-Almond Poundcake With Strawberry-Rhubarb Compote image

Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 cup (2 sticks) plus 1 tablespoon unsalted butter
5 large eggs
1 3/4 cups sugar, plus more to taste
1 1/3 cups almond flour
1 1/4 cups cake flour
1/2 teaspoon salt
1 teaspoon grated tangerine zest
2 tablespoons sliced almonds
2 pounds strawberries, hulled
4 cups trimmed, sliced rhubarb

Steps:

  • Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
  • Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
  • In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
  • Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
  • Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
  • Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram

RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM



Rhubarb Almond Galette with Strawberry Whipped Cream image

As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 18

1 1/2 sticks unsalted butter, frozen
1 1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/4 cup plus 2 to 4 tablespoons ice water
1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 9 stalks)
1/2 cup granulated sugar
Pinch kosher salt
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3 ounces almond paste
1 tablespoon almond flour, optional
1 large egg, beaten
1 tablespoon turbinado sugar
1 tablespoon sliced almonds
1/3 cup freeze-dried strawberries
1 cup heavy whipping cream
1/4 cup confectioners' sugar

Steps:

  • For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
  • Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
  • Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
  • Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
  • Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
  • Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
  • Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
  • For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
  • Serve the galette with the Strawberry Whipped Cream.

STRAWBERRY RHUBARB SHORTCAKES



Strawberry Rhubarb Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Mother's Day     Strawberry     Spring     Chill     Rhubarb     Gourmet

Yield Serves 6

Number Of Ingredients 20

For the filling
1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tablespoons fresh orange juice
1 pint strawberries, hulled and sliced
For the shortcakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1 1/2 teaspoons cardamom
1 1/2 tablespoons freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup well-chilled heavy cream
1 to 2 tablespoons sugar, or to taste
1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste

Steps:

  • Make the filling:
  • In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
  • Make the shortcakes:
  • Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
  • In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

STRAWBERRY AND RHUBARB SHORTCAKES



Strawberry and Rhubarb Shortcakes image

Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.

Provided by Kaleb

Categories     Strawberry Shortcake

Time 1h10m

Yield 8

Number Of Ingredients 17

2 cups chopped rhubarb
¼ cup white sugar
2 tablespoons limoncello
2 teaspoons cornstarch
2 cups hulled and sliced strawberries
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into pieces
⅔ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon whipping cream
2 teaspoons coarse sugar
½ cup whipped cream, or to taste

Steps:

  • Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
  • Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
  • Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
  • Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
  • Slice biscuits in half; serve with filling and whipped cream.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.8 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 496.7 mg

ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES



Almond Cake With Rhubarb Compote and Strawberries image

Provided by Molly O'Neill

Categories     project, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Butter for pan
1 cup blanched slivered almonds
1 1/2 cups sugar
1 cup all-purpose flour, sifted
1/2 teaspoon salt
8 egg whites
1/2 cup melted butter, cooled
1 375-milliliter bottle orange muscat wine
1 cup water
1/4 cup plus 2 tablespoons sugar
1/2 vanilla bean, split
4 stalks rhubarb, trimmed, cut into 1 1/4-inch lengths and then cut lengthwise into thin slices
18 strawberries, hulled and sliced thin
Powdered sugar

Steps:

  • To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
  • In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
  • Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
  • Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 33 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 270 milligrams, Sugar 71 grams, TransFat 1 gram

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING



Copycat Strawberry Shortcake Ice Cream Topping image

Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.

Provided by thymeforpineapple

Categories     Desserts

Time 45m

Yield 16

Number Of Ingredients 5

40 round cookie (1-3/4" dia)s vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
½ cup unsalted butter, melted
¼ teaspoon almond extract
⅛ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
  • Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
  • Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
  • Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
  • Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg

RHUBARB SHORTCAKE



Rhubarb Shortcake image

Old-fashioned rhubarb shortcake recipe (from scratch) that uses fresh rhubarb in the shortcake as well as in the sauce!

Provided by Coelura

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h28m

Yield 9

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 104.3 g, Cholesterol 11.2 mg, Fat 5.8 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 142.9 mg, Sugar 78.6 g

SHORTCAKE WITH FRESH RHUBARB SAUCE



Shortcake with Fresh Rhubarb Sauce image

Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (2-1/4 cups sauce).

Number Of Ingredients 16

1-1/2 cups chopped fresh rhubarb
1/4 cup shortening
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup 2% milk
1/4 cup chopped walnuts or pecans
SAUCE:
3/4 to 1 cup sugar
1/2 cup water
4 cups cubed fresh rhubarb (1-inch)
Dash ground cinnamon, optional

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.

Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES



Almond-Cornmeal Strawberry Shortcakes image

Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.

Provided by Martha Stewart

Categories     Cake Recipes

Time 1h35m

Number Of Ingredients 11

1 pound strawberries
1/3 cup plus 1 tablespoon sugar
3/4 cup heavy cream
6 tablespoons butter, room temperature, plus more for tins
1/2 cup all-purpose flour, spooned and leveled, plus more for tins
3/4 cup sliced almonds
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup yellow cornmeal

Steps:

  • Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
  • In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
  • Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
  • Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
  • In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
  • With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

Tips for Making Almond Shortcake with Strawberry Rhubarb Sauce:

- Use fresh, ripe strawberries and rhubarb for the best flavor. - Simmer the strawberries and rhubarb until they are soft and syrupy, but not mushy. - Make the shortcakes ahead of time and store them in the refrigerator or freezer until you're ready to serve them. - When assembling the shortcakes, be sure to spoon some of the strawberry rhubarb sauce over the bottom layer of shortcake. - Top the shortcakes with whipped cream or ice cream, and enjoy!

Conclusion:

Almond shortcake with strawberry rhubarb sauce is a classic summer dessert that is both delicious and easy to make. With its flaky crust, sweet and tangy filling, and creamy topping, this dessert is sure to be a hit with everyone at your table. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed.

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