Ingredients

The following ingredients have 4 Servings
  • 1 lb rhubarb
  • 1/2 cup granulated sugar
  • 2 1/3 cups Original Bisquick™ mix
  • 1/2 cup milk
  • 3 tablespoons butter
  • 3 tablespoons granulated sugar
  • 1/2 cup whipped cream

Instruction

  • Clean and chop the rhubarb into bite-size pieces.
  • In a large bowl mix the Bisquick, milk, butter, and sugar until just combined. Be careful not to over-mix.
  • In a medium sized bowl toss the rhubarb and sugar together and let it sit for 15-20 minutes while juices start to form and sugar dissolves.
  • While rhubarb is macerating, divide the dough into 6 equal parts and drop onto the ungreased cookie sheet. Top with sugar if desired. Bake for 10-12 minutes at 425°F. Let cool while you roast the rhubarb.
  • Turn oven down to 400°F. Place rhubarb in an oven safe pan/skillet. Cover with foil and for 15 minutes. Remove the foil and roast for another 5 minutes.
  • Slice the shortcake in half, fill with rhubarb and whipped cream, and serve.