Thursday, June 6, 2013

Raspberry Rhubarb Shortcake

Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit. 

But, since my husband is allergic to strawberries, I had to try a different approach.

Raspberry rhubarb of course!

This has the right sweetness, color and tang to be a perfect spring shortcake!  Next time, I’ll bring some to share with my grandma. 

Raspberry Rhubarb Shortcake



Prepare pound cake according to directions.   Cool completely. 

Meanwhile, prepare the raspberry rhubarb preserve.  Chill. 

Then, whip 1 C whipping cream with 1/4 C powdered sugar.  When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer). 

Slice the pound cake into 1/2 – 1 inch slices. 

Top with whipping cream and raspberry rhubarb sauce



  1. I am so glad you are posting rhubarb recipes. Recipes involving rhubarb are not very common so I appreciate that you are sharing yours. My husband would LOVE this dessert (me too!), I will have to surprise him with this!

  2. What an interesting concept! I believe my mom would love it. She is a great rhubarb fancier, but so far as I know has never combined it with raspberries. Thank you for the good idea!


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