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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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    9 servings (2-1/4 cups sauce)


  • 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


  • 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
1 piece with 1/4 cup sauce: 294 calories, 9g fat (2g saturated fat), 22mg cholesterol, 152mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 4g protein.

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