Almond Shortcake with Strawberry-Rhubarb Sauce

Almond Shortcake with Strawberry-Rhubarb Sauce

A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

8

servings

Sauce
3
cups cut-up fresh rhubarb (about 1 1/4 lb)
1
cup sugar
1
tablespoon water
2
tablespoons cornstarch
2
tablespoons cold water
1
pint (2 cups) fresh strawberries, sliced
Shortcake
2 3/4
cups Original Bisquick® mix
3
tablespoons sugar
1/2
cup milk
3
tablespoons butter or margarine, melted
1
to 2 teaspoons milk
1
teaspoon sugar
2
tablespoons slivered almonds
Whipped cream, if desired
  1. Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
  2. In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
  3. Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quick Tip:
If you prefer to make individual shortcakes, decrease the amount of baking mix to 2 1/3 cups and drop the dough into 6 mounds onto ungreased cookie sheet. Bake 11 to 12 minutes or until golden brown. Fill and top with sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 15mg;
  • Sodium 540mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 3g,
    • Sugars 34g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.