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

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Ingredients

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.