Strawberry Rhubarb Shortcake
Strawberry Rhubarb Shortcake requires around 1 hour and 5 minutes from start to finish. This recipe serves 6. One portion of this dish contains approximately 12g of protein, 33g of fat, and a total of 436 calories. For $2.0 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 20 foodies and cooks. It works well as a rather cheap side dish for Mother's Day. This recipe from A Girl Worth saving requires palm oil, rhubarb, coconut flour, and strawberries. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Try Strawberry Rhubarb Shortcake, Strawberry Rhubarb Shortcake, and Almond Shortcake with Strawberry-Rhubarb Sauce for similar recipes.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
2½ cups Almond Flour
1 teaspoon baking soda
2 Tablespoon Coconut Flour
3 Tablespoons Coconut Sugar
1 large egg
3 Tablespoons Maple Syrup
¼ cup palm shortening
1 large stalk of rhubarb, 6 oz, cut into ½ inch thick slices
10 large strawberries, 12 oz, hulled and sliced
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup water
Equipment:
pot
baking paper
baking sheet
stove
bowl
oven
Cooking instruction summary:
Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.Mix with a spoon and bring to a boil.Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.Remove from the stove and set aside to cool.Preheat your oven to 350 degrees.In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.Place in your oven to cook for 20 -23 minutes.Let cool completely.To assemble, slice the shortcakes in half. On the bottom half spoon ¼ cup of stewed strawberry rhubarb and ¼ up Whipped Coconut Cream. Top with top half of the shortcake.Enjoy!
Step by step:
1. Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.
2. Mix with a spoon and bring to a boil.Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.
3. Remove from the stove and set aside to cool.Preheat your oven to 350 degrees.In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.
4. Place in your oven to cook for 20 -23 minutes.
5. Let cool completely.To assemble, slice the shortcakes in half. On the bottom half spoon ¼ cup of stewed strawberry rhubarb and ¼ up Whipped Coconut Cream. Top with top half of the shortcake.Enjoy!
Nutrition Information:
covered percent of daily need
