Strawberry-Rhubarb Shortcakes

Enjoy this ruby red-topped strawberry and rhubarb shortcake recipe for a delightful dessert – ready in just 30 minutes!

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 8

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
  • 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
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    3g
    3%
      Sugars
    19g
    19%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    35%;
    Calcium
    20%;
    Iron
    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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