Strawberry Rhubarb Shortcake
This recipe was adapted from the Better Homes “new Cook Book.”
Syrup: add ¾ cup sugar in 1 cup water; simmer 5 minutes. Pour into 9x9x2″ pan.
Shortcake dough: Mix dry ingredients together. Cut in butter until the texture of coarse crumbs. Combine egg and milk; add to ingredients and stir to moisten:
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- 1 Tbs sugar
- 1/3 cup butter
- 1 egg, beaten
- 2/3 cup milk
Roll: Roll dough into 8×13″ rectangle and brush with melted butter. Top with 1 cup sliced strawberries and 2 cups finely diced rhubarb. Roll as for jelly roll and cut into 12 slices (I found it easier to seal the ends and cut 10). Place on the syrup in the pan.
Bake for 25 – 30 min at 450F. Serve warm with 12 slices.
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