Recipe Courtesy of Cooking.com.
Rhubarb Shortcakes Recipe. This is one of the purest ways to enjoy the seasonal taste of rhubarb. The sauce can be made up to 4 days ahead, but the shortcake should be made just before serving, so it will still be warm. Top with lots of whipped cream.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 504 Fat, Total: 14g Carbohydrates, Total: 86g
Cholesterol: 37mg Sodium: 409mg Protein: 10g
Fiber: 5g % Cal. from Fat: 25% % Cal. from Carbs: 68%
Tip: Have fun with the shape of your shortcakes. Instead of using a traditional round biscuit cutter, select from an assortment of shaped dough cutters. Depending upon your mood, you can create heart-, hexagonal-, square- or star-shaped biscuits.