Blackberry and Rhubarb Shortcake

Blogger Brooke McLay from Cheeky Kitchen turns a box of Betty Crocker® pound cake mix into a truly delightful, sweet-'n-tangy Blackberry and Rhubarb Shortcake. A beautiful twist on a summertime classic!

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Prep Time 20 min
Total Time 45 min
Servings 12

Ingredients

Pound Cake

1: box Betty Crocker® pound cake mix

1/4: teaspoon ground cinnamon

1/4: cup butter, softened

2: tablespoons water

1: teaspoon almond extract

: Grated peel and juice of 1 lime

: Grated peel and juice of 1 lemon

: Grated peel and juice of 1 orange

Blackberry-Rhubarb Sauce

2: tablespoons butter

2: cups finely chopped fresh rhubarb

1: cup agave nectar

1: pint (2 cups) fresh blackberries

1: tablespoon vanilla

Topping

1 1/2: cups whipped topping

1/4: cup powdered sugar

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Directions

1 Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
2 In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
3 In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
4 Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.