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Almond Shortcake with Strawberry-Rhubarb Sauce
Almond Shortcake with Strawberry-Rhubarb Sauce
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Prep Time:
10 minutes
Total Time:
50 minutes
Delectable almond shortcakes with strawberry-rhubarb sauce and whipped cream - a sweet fruit dessert made with Original Bisquick® mix.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat oven to 425°F and grease a 9-inch round cake pan with cooking spray. In a 2-quart saucepan, bring rhubarb, 1 cup sugar, and 1 tablespoon water to a boil over medium-high heat. In a small bowl, combine cornstarch and 2 tablespoons cold water; add the mixture to the rhubarb mixture. Simmer over low heat for about 5 minutes, stirring occasionally, until the rhubarb is tender. Allow the sauce to cool for about 30 minutes, then gently mix in the strawberries.
  • Combine Bisquick mix, 3 tablespoons sugar, milk, and butter in a medium bowl until a soft dough forms. Press the dough into the bottom of the pan, brush with milk, then sprinkle with 1 teaspoon sugar and almonds.
  • Bake for 15 to 20 minutes or until lightly golden. Remove from pan and cut into wedges, then split them horizontally. Fill and top the shortcakes with sauce, and finish with a dollop of whipped cream.

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