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Strawberry-Rhubarb Shortcakes

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Strawberry-Rhubarb Shortcakes
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Enjoy this ruby red-topped strawberry and rhubarb shortcake recipe for a delightful dessert – ready in just 30 minutes!

Ingredients

TOPPING

4
cups fresh or frozen sliced rhubarb
1/2
cup sugar
2
tablespoons grated orange peel
1
pint (2 cups) fresh strawberries, sliced

SHORTCAKES

1 3/4
cups all-purpose flour
1
tablespoon sugar
3
teaspoons baking powder
1/4
cup margarine or butter, cut into pieces
1
cup skim milk

Directions

  • 1 In medium saucepan, combine rhubarb, 1/2 cup sugar and orange peel; mix well. Cook over medium heat for 8 to 10 minutes or until rhubarb is tender, stirring occasionally. Cool slightly. Stir in strawberries.
  • 2 Heat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine flour, 1 tablespoon sugar and baking powder; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add milk; stir just until all dry ingredients are moistened. Drop dough by about 1/4 cupfuls onto sprayed cookie sheet; flatten slightly.
  • 3 Bake at 450°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheet. Split shortcakes; place 2 halves on each individual dessert plate. Spoon about 1/3 cup topping over each shortcake.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
270mg
11%
Total Carbohydrate
43g
14%
(
Dietary Fiber
3g
12%
,
Sugars
19g
)
Protein
5g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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