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Ingredients

2 cups diced rhubarb 1 cup white sugar 2 cups all-purpose flour 1 cup sour cream 2 teaspoons baking powder 1 pinch salt 2 ½ cups white sugar, divided 1 pint fresh strawberries, hulled and sliced thin 3 cups diced rhubarb ½ cup water 1 tablespoon cornstarch

Nutrition Info

475.4 calories carbohydrate: 104.3 g cholesterol: 11.2 mg fat: 5.8 g fiber: 2 g protein: 4.3 g saturatedFat: 3.4 g servingSize: - sodium: 142.9 mg sugar: 78.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups rhubarb and 1 cup sugar together in a bowl, set aside to allow juices to release, about 10 minutes. Combine flour, sour cream, baking powder, and salt in a bowl. Add rhubarb-sugar mixture to flour mixture, mix until just blended. Pour into an 8-inch square baking pan.
Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
Mix 1 1/2 cups sugar and strawberries together in a bowl, set aside to allow flavors to meld, about 10 minutes.
Place 3 cups rhubarb and water in a saucepan over medium heat. Stir in 1 cup sugar, bring to a boil. Lower heat, simmer until tender, about 15 minutes. Remove from heat, mash with a potato masher. Return to medium heat, add cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.
Pour strawberry-sugar mixture into rhubarb sauce, stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

9 servings

Old-fashioned rhubarb shortcake recipe (from scratch) that uses fresh rhubarb in the shortcake as well as in the sauce!