Roasted Rhubarb Shortcake

This twist on traditional shortcake uses rhubarb instead of strawberry. MORE+ LESS-

By Baker Peabody

May 23, 2017

For the Rhubarb

lb rhubarb

1/2

cup granulated sugar

2 1/3

cups Original Bisquick™ mix

1/2

cup milk

tablespoons butter

tablespoons granulated sugar

1/2

cup whipped cream

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1

Clean and chop the rhubarb into bite-size pieces.
2

In a large bowl mix the Bisquick, milk, butter, and sugar until just combined. Be careful not to over-mix.
3

In a medium sized bowl toss the rhubarb and sugar together and let it sit for 15-20 minutes while juices start to form and sugar dissolves.
4

While rhubarb is macerating, divide the dough into 6 equal parts and drop onto the ungreased cookie sheet. Top with sugar if desired. Bake for 10-12 minutes at 425°F. Let cool while you roast the rhubarb.
5

Turn oven down to 400°F. Place rhubarb in an oven safe pan/skillet. Cover with foil and for 15 minutes. Remove the foil and roast for another 5 minutes.
6

Slice the shortcake in half, fill with rhubarb and whipped cream, and serve.

No nutrition information available for this recipe

More About This Recipe

No dessert says summer more than shortcake. Now, while most people think of strawberry shortcake, I’m going a slightly different route with another summer staple: rhubarb. Roasted Rhubarb Shortcake, to be exact. Growing up, my family was divided over what made shortcake a shortcake. My dad and brothers really liked the spongy disc-like shortcakes, while my mom and I preferred the biscuit type. My mom always made them with Bisquick and that’s how I still make them today. Rhubarb is naturally tart, so quite a bit of sugar needs to go with it. So don’t see the amount of sugar in the recipe and think, “What?!” Strawberries are sweet, rhubarb is not, after all. In the end you’ll have a yummy and perfectly sweet dessert.