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Strawberry-Rhubarb Shortcake

Strawberry-Rhubarb Shortcake - 11

Now that I have a stockpile of rhubarb in my freezer, I just can’t help but come up with new things to do with it.  A couple days ago I was thinking about making strawberry shortcake, since I always do around Memorial Day, and it came to me.  Oh yes.  The rhubarb.  And let me just tell you, this strawberry-rhubarb shortcake tasted like a little bit of heaven.  I’m drooling just thinking about it.

First things first: you’ll need to make the shortcake.  I used this recipe by Alton Brown from  It’s a nice and simple recipe – here’s what you’ll need:

Servings: 12

First, combine the flour, baking powder, salt and sugar in a medium mixing bowl.

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Cut in the butter and shortening, and then mix in the half-and-half.  The dough will look something like this:

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Roll the dough into biscuits and sent on an ungreased, non-stick baking sheet.

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Brush them with the melted butter, and then sprinkle a little sugar over the tops.

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Bake for 15 minutes or until golden brown.  Your home will smell like a pastry chef’s…heavenly.

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Now, while the shortcakes are baking, it’s time to get started on the strawberry-rhubarb mix.  First, cut the stems off a couple handfuls of strawberries, and then cut them into quarters.  I had really huge ones, so I only needed a few.  I mean look at these things!

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Then, cut 3 or 4 stalks of the rhubarb into medium-sized chunks, and throw them in a dish with the strawberries.

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Sprinkle them generously with sugar, and then let them sit.  About 30-40 minutes is all it takes for the strawberries to get juicy and slightly mushy.

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At this point, I noticed the rhubarb wasn’t quite soft enough.  So, I threw it all in a pan on the stove at medium heat for just a few minutes to soften it up.  Then, I tossed it back in the dish with the strawberries.  I sprinkled a little more sugar over the top…and then mashed it all up with a fork.

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By now the shortcakes have cooled, so you can cut them open and pour on a bunch of the strawberry-rhubarb mix. You can also add on whipped cream, or serve with a scoop of ice cream.  I sprinkled mine with powdered sugar!

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Posted by on May 13, 2009.

Tags: , ,

Categories: desserts & sweets

5 Responses

  1. Strawberry and Rhubard is such a perfect combination! Happy Easter!

    by Michelle on Apr 2, 2010 at 9:59 am

  2. I’m loving all of your rhubarb recipes! I’m going to have to pick some up and try cooking with rhubarb for the first time…wish me luck!

    by Jen @ How To: Simplify on Apr 2, 2010 at 10:09 am

  3. YUM!! So pretty too!

    by Jenny Flake on Apr 2, 2010 at 10:28 am

  4. This is a gorgeous way to use rhubarb!

    by Cookin' Canuck on Apr 2, 2010 at 12:56 pm

  5. This looks absolutely delicious. I love rhubarb in all forms. I’ll be making it this Spring 🙂

    by maggy on Apr 2, 2010 at 4:12 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →