Rhubarb Shortcake Recipe

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Flaky crust, tangy fruit, and sweet cream make Rhubarb Shortcake irresistible.  This simple, gorgeous spring treat will make you never want strawberry shortcake again!  

INGREDIENTS

SCONE SHORTCAKES – 3 cups 426 grams all purpose flour – 1/4 cup 56 grams granulated sugar – 1 Tbsp baking powder – 1/2 tsp baking soda – 3/4 tsp salt – 6 ounces 170 grams cold butter, cut in piece – 1 large egg, 50 gram – about 3/4 cup, 172 grams heavy cream, measure as directed below, plus more for brushing – 1 tsp vanilla bean paste RHUBARB COMPOTE – 1 and 1/2 pound, 650 grams trimmed and thinly sliced rhubarb, about 6-7 cup – 1 cup 225 grams granulated sugar – 2 tsp vanilla bean paste

Preheat oven to 400F. Put parchment paper on a baking pan. Process flour, sugar, baking powder, baking soda, and salt in a food processor until mixed.

Step 1 

INSTRUCTIONS

Pulse 30 times to distribute the cold butter. Crack the egg into a glass pint measuring cup and add 1 cup cream. Whisk in vanilla paste.

Step 2

Add the liquid to the flour mixture in a large bowl and stir just until the dough comes together, leaving it crumbly. Knead briefly on a lightly floured surface to form a flat disk. 

Step 3

Knead completely to remove dry flour. Additional cream may be needed for dry dough. Roll the dough gently to 3/4 inch and cut 8 scones, reforming as needed. Used a 3" biscuit cutter.

Step 4

Chill the scones for 10 minutes on the baking sheet. In a saucepan, combine 6-7 cups of cut rhubarb, sugar, and 1/4 cup water. 

Step 5

Simmer over medium heat to dissolve sugar. Stir frequently until the mixture gradually bubbles for 5-8 minutes to soften the rhubarb.

Step 6

I keep the pan lid free to maintain moisture. Add water if the mixture feels dry. Set aside after stirring in the vanilla paste.

Step 7

Brush the scones with cream and bake for 15–17 minutes until they've risen and turned brown. Avoid overbaking. 

Step 8

Fork-split the scones and ladle part of the compote over one side, getting juice and fruit. Cover with whipped cream and the other scone. Warm or room-temperature shortcakes.  

Step 9

Also See

Also See

Easy Chocolate Soufflé Recipe