Libby's Rhubarb Shortcake
Created by dienia b on September 27, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #14392
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
- FILLING
- 1 quart rhubarb
- 1/2 cup water
- 1 cup granulated sugar
How to Make
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Step 1: FOR THE CAKE: cream butter and sugar. Add flour, baking powder, vanilla, and milk.
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Step 2: Bake in cake layer pans at 350 degrees Fahrenheit until browned and done.
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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).
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Step 4: When cakes are cool, split and fill with rhubarb which has been previously cooked and sweetened.
Nutritional Facts
- 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