We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Strawberry-Rhubarb Shortcakes

(0)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Steps

  • 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.
  • 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
19%
Protein
5g
5%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved