Andy Williams' Mama's Rhubarb Shortcake Recipe

Ingredients:

1.5 lbs. strawberry rhubarb

1 cup sugar (white)

4 Tbsp. butter

1 egg (beaten)

1 cup of milk

2 cups of flour

2 tsp. baking powder

2 cups brown sugar

2 loaf pans

Directions:

Cut rhubarb into 1-inch pieces. Divide evenly in bottom of loaf pans.

Sprinkle 1 cup of brown sugar over each layer of rhubarb.

Make shortcake batter out of remaining ingredients.

Cream butter, sugar and beaten egg

Add flour, milk and baking powder

Pour batter (divided evenly) over rhubarb and brown sugar

Bake for one hour at 350 degrees

Turn pans upside down to cool. Serve in upside down position so that the rhubarb is on top.

This is guaranteed to be a new favorite in the household, especially if you are a dessert lover. It is perfect for the holiday season or even if you are having a sweet tooth craving. Make sure to give it a try and maybe even write it down so you can make it again and again.

Need to satisfy that sweet tooth sooner rather than later? Check out some of the best pie places in Branson!