Best 8 Makeover Rhubarb Shortcake Dessert Recipes

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Indulge in the delightful world of rhubarb shortcake desserts! These delectable treats combine the tartness of rhubarb with the sweetness of shortcake biscuits, creating a harmonious balance of flavors that will tantalize your taste buds. This article presents three unique and mouthwatering recipes that showcase the versatility of rhubarb shortcake. From a classic shortcake with a homemade shortcake base to a modern twist with a graham cracker crust, each recipe offers a unique take on this timeless dessert. Additionally, discover a creative skillet cobbler variation that combines rhubarb with juicy blueberries, creating a vibrant and flavorful dish. Whether you prefer a traditional approach or a contemporary twist, these recipes promise an unforgettable rhubarb shortcake experience.

Let's cook with our recipes!

RHUBARB OAT SHORTCAKES



Rhubarb Oat Shortcakes image

Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 6 shortcakes

Number Of Ingredients 17

1 1/2 cups/180 grams all-purpose flour, more as needed
1 cup plus 1 tablespoon/95 grams old-fashioned oats
1/3 cup/80 grams light brown sugar
1 tablespoon/15 grams baking powder
1/2 teaspoon finely grated orange or lemon zest
1/2 teaspoon fine sea salt
8 tablespoons/115 grams cold unsalted butter (1 stick), cubed
2/3 cup/160 milliliters heavy cream, more for brushing shortcakes
Demerara sugar, for garnish
2 pounds/907 grams rhubarb, trimmed and diced into 1-inch pieces (7 cups)
1 cup/210 grams Demerara sugar
2 tablespoons unsalted butter, melted
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
1/2 cup/118 milliliters heavy cream
1/2 cup/120 grams crème fraîche
1 tablespoon confectioners' sugar or honey (optional)

Steps:

  • Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
  • On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
  • Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
  • Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
  • To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.

Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram

30 BEST RHUBARB DESSERT RECIPE COLLECTION



30 Best Rhubarb Dessert Recipe Collection image

These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 30

Rhubarb Pie
Rhubarb Crumble Bars
Rhubarb Coffee Cake
Rhubarb Crisp
Rhubarb Ice Cream
Strawberry Rhubarb Tarts
Rhubarb Dump Cake
Rhubarb Muffins
Rhubarb Scones
Strawberry Rhubarb Shortcake
Strawberry Rhubarb Cheesecake
Chocolate Rhubarb Brownies
Skillet Rhubarb Cobbler
Lemon Rhubarb Cookies
Strawberry Rhubarb Bundt Cake
Rhubarb Crunch
Lemon Rhubarb Bars
Rhubarb Galette
Rhubarb Bread Pudding
Rhubarb Greek Yogurt Popsicles
Pistachio Rhubarb Trifle
Rhubarb Pudding Cake
Norwegian Rhubarb Pudding
Rhubarb Dutch Baby
Rhubarb Fool
Strawberry Rhubarb Lemonade
Rhubarb Grunt
Rhubarb Banana Muffins
Rhubarb Rolls
Rhubarb Panna Cotta

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rhubarb treat in 30 minutes or less!

Nutrition Facts :

STRAWBERRY RHUBARB SHORTCAKE



Strawberry Rhubarb Shortcake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 cups cake flour, plus more for flouring the pan
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup sugar
1/4 cup heavy cream
3 large eggs
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 pound rhubarb (about 4 stalks), cut into 1-inch pieces
1/2 cup sugar plus 1 tablespoon sugar
One 16-ounce container strawberries, trimmed and sliced (about 3 cups)
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  • Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
  • Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
  • For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
  • For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
  • Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

STRAWBERRY AND RHUBARB SHORTCAKES



Strawberry and Rhubarb Shortcakes image

Provided by Damaris Phillips

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 pound strawberries, hulled and thinly sliced
2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren't very sweet)
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1/2 cup granulated sugar
1 to 1 1/2 teaspoons finely ground black pepper, optional
1 1/2 teaspoons fine salt
6 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups rhubarb, cut into 1/2-inch dice (2 to 3 stalks)
1/2 cup cold milk, plus 2 tablespoons for brushing
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 cup turbinado sugar
Whipped cream, for topping

Steps:

  • For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours.
  • For the shortcakes: Preheat the oven to 400 degrees F.
  • In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don't twist the cutter, otherwise you'll squish the sides and the shortcakes won't rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
  • Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet.
  • With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately.

SHORTCAKE WITH FRESH RHUBARB SAUCE



Shortcake with Fresh Rhubarb Sauce image

Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (2-1/4 cups sauce).

Number Of Ingredients 16

1-1/2 cups chopped fresh rhubarb
1/4 cup shortening
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup 2% milk
1/4 cup chopped walnuts or pecans
SAUCE:
3/4 to 1 cup sugar
1/2 cup water
4 cups cubed fresh rhubarb (1-inch)
Dash ground cinnamon, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB SHORTCAKES



Rhubarb Shortcakes image

Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Number Of Ingredients 8

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup plus 3 tablespoons sugar
1 cup whole milk
1 cup heavy cream
Rhubarb Compote

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.
  • Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.
  • In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with Rhubarb Compote and whipped cream.

Nutrition Facts : Calories 510 g, Fat 24 g, Fiber 2 g, Protein 7 g

RHUBARB COMPOTE FOR RHUBARB SHORTCAKES



Rhubarb Compote for Rhubarb Shortcakes image

This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup packed light-brown sugar
1 tablespoon peeled minced fresh ginger
1 cinnamon stick
Yogurt (optional)

Steps:

  • In a saucepan, combine rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick before using. Serve on top of yogurt, if desired.

STRAWBERRY AND RHUBARB SHORTCAKES



Strawberry and Rhubarb Shortcakes image

Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.

Provided by Kaleb

Categories     Strawberry Shortcake

Time 1h10m

Yield 8

Number Of Ingredients 17

2 cups chopped rhubarb
¼ cup white sugar
2 tablespoons limoncello
2 teaspoons cornstarch
2 cups hulled and sliced strawberries
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into pieces
⅔ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon whipping cream
2 teaspoons coarse sugar
½ cup whipped cream, or to taste

Steps:

  • Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
  • Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
  • Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
  • Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
  • Slice biscuits in half; serve with filling and whipped cream.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.8 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 496.7 mg

Tips:

  • Choose the best rhubarb: Look for stalks that are firm and plump, with minimal blemishes. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
  • Don't overcook the rhubarb: Rhubarb is best when it is cooked just until it is tender. Overcooking will make it mushy.
  • Use a variety of berries: This recipe calls for strawberries and blueberries, but you can use any type of berry you like. Some other good options include raspberries, blackberries, and currants.
  • Make the shortcakes ahead of time: The shortcakes can be made up to 2 days in advance. Store them in an airtight container at room temperature.
  • Assemble the shortcakes just before serving: The shortcakes are best when they are served fresh. Assemble them just before you are ready to eat them.

Conclusion:

This Rhubarb Shortcake Dessert is a delicious and easy-to-make summer treat. The sweet and tart rhubarb, combined with the creamy whipped cream and flaky shortcakes, is a perfect combination. This dessert is sure to be a hit at your next party or gathering.

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