Rhubarb Shortcake

Today, I am excited to share a delicious recipe for Strawberry Rhubarb Shortcake. This dessert is perfect for spring and summer, combining the sweetness of strawberries with the tartness of rhubarb for a delightful treat. Let’s get started!

Ingredients:

• 2 cups sliced strawberries
• 1 cup chopped rhubarb
• 1/2 cup sugar
• 1 tsp lemon juice
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold unsalted butter
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 400°F. In a mixing bowl, combine the strawberries, rhubarb, sugar, and lemon juice. Let it sit for about 15 minutes to macerate.
2. In another bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add the milk to the flour mixture and stir until just combined. Do not overmix.
4. Drop spoonfuls of the dough on top of the fruit mixture. Bake for 25-30 minutes until the topping is golden brown and the fruit is bubbly.
5. While the shortcake is baking, whip the heavy cream with the vanilla extract until stiff peaks form.
6. Serve the warm shortcake topped with a dollop of whipped cream. Enjoy!

This Strawberry Rhubarb Shortcake is the perfect balance of sweet and tart, making it a great dessert for any occasion. Whether you serve it at a spring gathering or enjoy it as a weekend treat, this dish is sure to impress. So why not give it a try and indulge in the flavors of the season?

source = www.strawberryblondiekitchen.com