Shortcake with Fresh Rhubarb Sauce

I'm always looking for new rhubarb recipes to try.  This one will definitely be one that I will make many times. If the sauce is too tart, you may add some strawberries.










1 1/2 cups chopped fresh rhubarb

1/4 cup shortening

3/4 cup sugar

1 large egg

1 1/4 cups flour

3/4 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp cinnamon

1/2 cup milk

1/4 cup chopped walnuts or pecans

SAUCE:

3/4 to 1 cup sugar

1/2 cup water

4 cups chopped fresh rhubarb (1 inch pieces)

Dash cinnamon, optional

Preheat oven to 350°. Grease an 8 x 8 baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry.

Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

In a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

 9 servings (2 1/4 cups sauce)

Source: Taste of Home - April/May2015

Eileen