Rhubarb Shortcake

  • Servings: 4-8
  • Difficulty: easy
  • Print

Nothing like a light tasty sweet and tangy treat!

Credit: Rimmer’s Red Barn

Ingredients

  • 1 Slice or Bundt Angel Food Cake
  • 2 Cups of slice Rhubarb
  • 2 Cups of slice Strawberries
  • ½ Cup Water
  • Cool Whip

Directions

  1. In a pot add the water, sliced rhubarb and sliced strawberries. Bring to boil and stir. When fruit breaks down turn off heat and set aside to chill.
  2. On a plate add a slice of Angel food cake, spoon some of the rhubarb and strawberry mixture on top of the cake, Spoon on some cool whip and top with another spoon of sauce.  Enjoy!


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