Print Options:

Andy Williams Rhubarb Shortcake

Yields1 Serving

 3 cups strawberry rhubarb
 1 package granulated brown sugar
 1 cup white sugar
 ¼ cup butter
 1 egg
 2 cups flour
 2 tsp baking powder
 1 cup milk
1

Cut strawberry rhubarb into 1-inch (or more) thick pieces and place into two wide break pans. Divide granulated brown sugar between the 2 pans (use a knife to get the sugar down between the rhubarb pieces).

2

For cake batter, cream white sugar and butter. Add egg and mix.

3

Alternate flour and baking powder. Add milk.

4

Divide batter and pour over rhubarb in the two pans. Bake for 45 minutes to 1 hour at 350° (test with a toothpick to see if done). Go around edge of pan with a knife and invert on a cookie sheet while still hot. Cut and serve with fresh cream poured over the top.