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Prep 10min
Total50min
Servings8
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Ingredients
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
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Steps
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.
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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.
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