Libby's Rhubarb Shortcake
Recipe: #14392
September 27, 2014
Categories: Breads, Desserts, Rhubarb, No Eggs, Vegetarian, Quick Breads, more
"This was copied two times in Libby's cookbook so I'm guessing she liked this recipe. The directions are scarce. I'm writing what's here and guessing on the rhubarb filling because it just said to have the sweetened cooked rhubarb."
Original is 8 servings
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (173.4 g)
- Calories 490.1
- Total Fat - 13 g
- Saturated Fat - 8 g
- Cholesterol - 33.9 mg
- Sodium - 226.9 mg
- Total Carbohydrate - 88.3 g
- Dietary Fiber - 1.5 g
- Sugars - 51.8 g
- Protein - 6.1 g
- Calcium - 144.5 mg
- Iron - 0.7 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
FOR THE CAKE: cream butter and sugar. Add flour, baking powder, vanilla, and milk.
Step 2
Bake in cake layer pans at 350 degrees Fahrenheit until browned and done.
Step 3
FOR THE FILLING: cook rhubarb in 1/2 cup water and add sugar until sweet enough for you (Cook until thick, stirring constantly; this is how I cook it).
Step 4
When cakes are cool, split and fill with rhubarb which has been previously cooked and sweetened.
Tips
No special items needed.
0 Reviews
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