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Last Updated on December 6, 2020
This Paleo Strawberry Rhubarb Shortcake is the perfect dessert to celebrate summer. Top this with coconut whipped cream and enjoy!
Lately, I’ve been having dreams where I’m about to give birth or there is a stork dropping off a new bundle, and honestly it’s been freaking me the heck out.
After having my son, I promptly got a tattoo that read “One and Done”. Ok, I didn’t do that but I really am done with the whole human creation aspect of life and it wasn’t until I finished my book that I realized I just had a book baby.
The feeling was similar to when I first saw my son (come on, nothing will ever compare to that moment), and I did break down and cry when I realized what I had just done.
Sadly, I also kind of look like I just had a baby from the stress and constant cooking that happened in my kitchen, but it was so worth it.
Six months + $1500 worth of ingredients + 600 dishwasher loads + stretchy pants + a whole lot creativity & love = My book Paleo Eats
So on to today’s recipe – strawberry rhubarb shortcake. For over a month this has been calling to me like a siren to a sailor at sea.
It’s super easy and perfect for Mother’s Day (which was yesterday, I know). I made mine topped with whipped heavy whipping cream and shared with my husband and son.
What you’ll need for this Recipe:
STEWED STRAWBERRY RHUBARB
- strawberries
- stalk of rhubarb
- Coconut Sugar
- pure vanilla extract
- water
SHORTCAKE
- Superfine Blanched Almond Flour
- Coconut Flour
- baking soda
- B grade maple syrup
- palm shortening
- egg
- pure vanilla extract
- unsweetened applesauce
How to Make This Strawberry Rhubarb Shortcake Recipe:
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 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.
If you like this Strawberry Rhubarb Shortcake recipe, you’ll love:
Paleo Lemon Poppy Seed Muffins
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Strawberry Rhubarb Shortcake
Fresh strawberries and rhubarb make this shortcake recipe a dream
Ingredients
Stewed Strawberry Rhubarb
- 10 oz large strawberries
- 1 oz large stalk of rhubarb, cut into 1/2 inch thick slices
- 3 Tablespoons Coconut Sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup water
Shortcake
Instructions
- 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 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 448Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 31mgSodium: 226mgCarbohydrates: 30gFiber: 7gSugar: 18gProtein: 12g
© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.
Jaime
Tuesday 17th of May 2016
Looks delicious! Is there anything that I can use instead of the almond flour?
Kelly Bejelly
Sunday 19th of June 2016
It would change the taste a bit, but you can use another nut flour.
Katie
Sunday 1st of June 2014
I used to work in a bakery where we made strawberry rhubarb pies - I just never liked rhubarb. Now, strawberry pie - yum!!
Stephanie person
Friday 30th of May 2014
I love rhubarb! And can I tell you how much I love coconut sugar too.. use it all the time. Thanks for this recipe!
Candace
Thursday 15th of May 2014
Yummy yummy yummy! Did I mention YUMMY! I recently made both strawberry rhubarb pie and strawberry shortcake but never thought to add the rhubarb to the shortcake! BRILLIANT!
kaceyjt
Tuesday 13th of May 2014
I looove strawberry shortcake, but have never considered adding rhubarb to it...such a great idea! Thanks for sharing and congratulations on your book baby:)
Kelly Bejelly
Tuesday 13th of May 2014
Thank you!!