adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blackberry and Rhubarb Shortcake
Blackberry and Rhubarb Shortcake
0 Likes
Prep Time:
20 minutes
Total Time:
45 minutes
Elevate a Betty Crocker pound cake mix with seasonal fruits for a delightful summer treat.
Ingredients:
  • 1 box (16 oz) 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
  • 2 cups finely chopped fresh rhubarb
  • 1 cup agave nectar
  • 1 pint (2 cups) fresh blackberries
  • 1 tablespoon vanilla
  • 1 1/2 cups whipped topping
  • 1/4 cup powdered sugar
Instructions:
  • Preheat your oven to 350°F and generously coat 2 (8x4-inch) loaf pans with baking spray that includes flour.
  • Whisk together Pound Cake ingredients in a large bowl until well combined. Divide batter evenly between pans. Bake for 20 to 25 minutes or until cake is set in the center. Allow to cool in pans for about 15 minutes before removing.
  • Melt 2 tablespoons of butter in a 10-inch skillet. Cook rhubarb over medium-high heat for 5 to 7 minutes until softened. Remove from heat and stir in agave nectar, blackberries, and vanilla. Let it cool for 5 minutes before serving.
  • Slice pound cake into decadent 1-inch-thick slices, then elegantly arrange on individual serving plates. Generously drizzle with luscious Blackberry-Rhubarb Sauce and a dollop of whipped topping. Finish with a dusting of powdered sugar for a touch of sweetness.

Similar Recipes