Raspberry Rhubarb Shortcake

Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit. 

But, since my husband is allergic to strawberries, I had to try a different approach.

Raspberry rhubarb of course!

This has the right sweetness, color and tang to be a perfect spring shortcake!  Next time, I’ll bring some to share with my grandma. 

Raspberry Rhubarb Shortcake

Ingredients

• 1 recipe Greek Yogurt Pound Cake
• 1 C whipping cream
• 1/4 C powdered sugar
• 1 drop of corn syrup
• 1 tsp. vanilla
• 1 C raspberry rhubarb preserve

Directions

Prepare pound cake according to directions.   Cool completely. 

Meanwhile, prepare the raspberry rhubarb preserve.  Chill. 

Then, whip 1 C whipping cream with 1/4 C powdered sugar.  When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer). 

Slice the pound cake into 1/2 – 1 inch slices. 

Top with whipping cream and raspberry rhubarb sauce. 

Enjoy!