Rhubarb-Strawberry Shortcake

Name: Rhubarb-Strawberry Shortcake
Ingredients: 2 cups sliced rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups sliced rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); ¼ teaspoon cinnamon; 10 strawberries, hulled and halved; 2¾ cups cake flour; ¼ cup plus 1 tablespoon sugar, divided; 1 tablespoon plus 1 teaspoon baking powder; 1 teaspoon salt; 10 tablespoons unsalted cold butter, cut into pieces; 1 cup plus 3 tablespoons whipping cream, divided; Whipped cream topping or sweetened whipped cream; Whipped cream topping or sweetened whipped cream

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

Sauce

2 cups sliced rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces)
6 tablespoons sugar

Dessert
Vegetarian

Method

To make sauce, combine rhubarb, sugar, cinnamon, and strawberries in a medium-size saucepan over medium heat. Cook, stirring occasionally, until sauce is slightly thickened and fruit is cooked but intact; set aside.

Preheat oven to 425 degrees.

To make dough, place flou