Rhubarb - Strawberry Shortcake
Recipe: #7433
May 09, 2012
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Oven Bake, more
"Another golden oldie from an old Community Cookbook that found it's way to my Rhubarb Favourites years and years ago. Love this golden oldie!"
Original is 7 servings
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (294.8 g)
- Calories 557.3
- Total Fat - 30.1 g
- Saturated Fat - 6 g
- Cholesterol - 4.5 mg
- Sodium - 709.1 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 7.2 g
- Sugars - 25.9 g
- Protein - 9.1 g
- Calcium - 363.7 mg
- Iron - 2.6 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In bowl measure in 1/3 cup sugar and 2 cups water stirring to dissolve. Pour into greased 9 x 13 pan
Step 2
Prepare Biscuit dough, mix flour, baking powder and shortening until crumbly Add milk and roll out to 1/2 inch thickness (like you would for cinnamon buns)
Step 3
Spread rhubarb and strawberries evenly over biscuit dough and roll like you would for jelly roll
Step 4
Cut into 11/2 pieces and place in syrup in the 9x 13 pan
Step 5
Bake at 400 for 15 minutes, reduce heat to 350 baking until rhubarb is tender Serve plain or with a dollop of whipped cream (we like it with dollop - or two of whipped cream)
Tips
No special items needed.
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