Almond Shortcake with Strawberry-Rhubarb Sauce

Name: Almond Shortcake with Strawberry-Rhubarb Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 2 Tbsps cornstarch; 118 milliliters milk; 1 teaspoon milk; 567 grams cups cut-up fresh rhubarb (about; 2 Tbsps slivered almonds; 473 milliliters pint fresh strawberries, sliced; 237 milliliters sugar; 1 teaspoon sugar; 3 Tbsps sugar; 1 Tbsp water; 2 Tbsps cold water; 8 servings Whipped cream, if desired; 651 milliliters Original mix

Almond Shortcake with Strawberry-Rhubarb Sauce might be just the dessert you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 227 calories, 2g of protein, and 8g of fat each. It is a good option if you're following a gluten free and vegetarian diet. If you have sugar, cut-up rhubarb, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 425F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.

Ingredients you will need

Cooking Spray