Roasted Rhubarb Shortcake

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Roasted Rhubarb Shortcake
  • Prep 20 min
  • Total 60 min
  • Servings 6
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This twist on traditional shortcake uses rhubarb instead of strawberry. Recipe by Recipe by Baker Peabody.
Feb 28, 2018


  • 1 lb (500 g) rhubarb, chopped into bite-size pieces (about 4 cups chopped)
  • 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


  • 1
    In a large bowl mix the Bisquick™, milk, butter, and sugar until just combined. Be careful not to over-mix.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Slice the shortcake in half, fill with rhubarb and whipped cream, and serve.

Nutrition Information

No nutrition information available for this recipe
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