Rhubarb - Strawberry Shortcake
Created by Gerry on May 9, 2012
- Servings: 7
- Prep Time: 10m
- Cook Time: 45m
- Recipe #7433
Ingredients
- 1/3 cup sugar
- 2 cups hot water
- Biscuit Dough
- 2 3/4 cups flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup shortening
- 1 cup milk
- FILLING
- 2 cups fresh rhubarb
- 1 cup fresh strawberries
- 1/3 cup sugar
- 1/2 teaspoons cinnamon (optional)
How to Make
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Step 1: In bowl measure in 1/3 cup sugar and 2 cups water stirring to dissolve. Pour into greased 9 x 13 pan
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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)
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Step 3: Spread rhubarb and strawberries evenly over biscuit dough and roll like you would for jelly roll
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Step 4: Cut into 11/2 pieces and place in syrup in the 9x 13 pan
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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)