SHORTCAKE WITH FRESH RHUBARB SAUCE
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
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.
STRAWBERRY SAUCE FOR STRAWBERRY SHORTCAKE
Steps:
- In a medium pot, combine the strawberry preserves and lemon juice and mix gently. Place over medium-low heat, add half of the strawberries and cook for 4 to 5 minutes. Let cool until warm.
- Add the remaining strawberries to the mixture and fold gently until completely coated.
STRAWBERRY RHUBARB SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
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
STRAWBERRY RHUBARB SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE
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
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 AND RHUBARB SHORTCAKES
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
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
STRAWBERRY RHUBARB SHORTCAKES
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Mother's Day Strawberry Spring Chill Rhubarb Gourmet
Yield Serves 6
Number Of Ingredients 20
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.
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