Rhubarb Shortcake

passй rhubarb shortcake recipe (from scratch) that uses fresh rhubarb in the shortcake as capably skillfully as in the sauce!

The ingredient of Rhubarb Shortcake

1. 2 cups diced rhubarb
2. 1 cup white sugar
3. 2 cups all-purpose flour
4. 1 cup prickly cream
5. 2 teaspoons baking powder
6. 1 pinch salt
7. 2u2009u00bd cups white sugar, at odds on bad terms
8. 1 pint roomy strawberries, hulled and sliced thin
9. 3 cups diced rhubarb
10. u00bd cup water
11. 1 tablespoon cornstarch

The instruction how to make Rhubarb Shortcake

1. Preheat oven to 350 degrees F (175 degrees C).
2. mixture combination 2 cups rhubarb and 1 cup sugar together in a bowl; set aside to allow juices to release, roughly more or less 10 minutes. total tally flour, acid mordant cream, baking powder, and salt in a bowl. amass rhubarb-sugar mixture to flour mixture; mix until just blended. Pour into an 8-inch square baking pan.
3. Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
4. Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, roughly more or less 10 minutes.
5. Place 3 cups rhubarb and water in a saucepan over medium heat. disquiet in 1 cup sugar; bring to a boil. Lower heat; simmer until tender, very nearly 15 minutes. sever from heat; mash in the manner of a potato masher. Return to medium heat; ensue cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.
6. Pour strawberry-sugar merger into rhubarb sauce; disconcert whisk until without difficulty mixed. Cool unconditionally in the refrigerator, virtually 1 hour. Spoon sauce higher than shortcake squares.

Nutritions of Rhubarb Shortcake

calories: 475.4 calories
carbohydrateContent: 104.3 g
cholesterolContent: 11.2 mg
fatContent: 5.8 g
fiberContent: 2 g
proteinContent: 4.3 g
saturatedFatContent: 3.4 g
servingSize:
sodiumContent: 142.9 mg
sugarContent: 78.6 g
transFatContent:
unsaturatedFatContent: