Diva's Almond shortcake with Strawberry-Rhubarb Sauce

Diva’s Memories of Recipes Almond shortcake with Strawberry-Rhubarb Sauce
Inspiration:  I love Strawberries and Rhubarb
Ingredients: 2~3/4 cup Bisquick baking mix 1/2 cup milk 3 TB sugar 3 TB margarine or butter, melted 2 TB slivered almonds additional sprinkle of: milk and sugar _____________ Sauce: 3 cups cut~up Rhubarb 2 cups Strawberries 1 cup sugar 1 TB water 2 TB cornstarch 2 TB cold water	Instructions: Heat Oven to 425 degrees Grease round pan 9x1~1/2 inches Mix baking, 1/2 cup milk, 3 TB sugar and maragrine until a soft dough forms.  Pat in bottom of pan and brush with milk.  Sprinkle sugar and almonds over the top.  Bake for 15~20 minutes or until light brown.  Remove from pan, cool and cut into wedges.  Split horizontally and fill and top with sauce.  Top with whipped cream. ______________ Sauce: Heat Rhubarb, sugar and 1 TB water to a boil in a 2~QT saucepan.  reduce heat.  Mix cornstarch and cold water to a paste.  Stir in Rhubarb mixture.  Simmer uncovered for about 5 minutes, stirring occasionally until Rhubarb is tender.  Cool sauce and add Strawberries.  Top with cool whip.
Variation: Can be topped with any fruit of your choice Sauce can be made ahead of time and stored in refrigerator.   Yield serves 8