Strawberry Rhubarb Shortcake

• 2 1/4 c. buttermilk baking and pancake mix
• 3 Tbsp. light corn oil spread, melted
• 4 tsp. cornstarch
• whole strawberries for garnish
• 1 pt. strawberries
• 2/3 c. skim milk
• 3 Tbsp. sugar
• 1/2 lb. fresh or frozen rhubarb
• 3/4 c. Cool Whip
• extra topping

1. Hull and chop pint of strawberries.
2. With fork blend baking mix, milk, corn oil spread and sugar.
3. Spread into greased pan. Sprinkle with 2 teaspoons sugar.
4. Bake in 425u0b0 oven for 15 minutes. Cool in pan for 10 minutes on wire rack.
5. Remove from pan.
6. Cool on rack.
7. Cook rhubarb and cornstarch with 1/2 cup sugar on medium heat stirring constantly until mixture thickens and boils.
8. Boil for 1 minute.
9. Remove from heat and cool.
10. Stir in strawberries while rhubarb mixture is still hot.
11. Slice shortcake in half horizontally.
12. Place bottom half on cake plate.
13. Spoon strawberry mixture on top, then Cool Whip.
14. Replace top and garnish.

buttermilk baking, light corn oil spread, cornstarch, strawberries, strawberries, milk, sugar, frozen rhubarb, extra topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290159 (may not work)