RHUBARB OAT SHORTCAKES
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
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
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Laxman Paudel
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
mr jsbs
[email protected]The recipe was missing some key instructions. I had to do some guesswork.
Hendrick Lulama
[email protected]The shortcakes were a bit too sweet for my taste. I think I would use less sugar next time.
Raides Yolo house
[email protected]The rhubarb was a bit too tart for my taste. I think I would use less of it next time.
Dylan E
[email protected]I found that the shortcakes were a little dry. I think I would add some more butter or milk next time.
Shannon Brinkworth
[email protected]These shortcakes are a bit time-consuming to make, but they're definitely worth the effort.
MERAZ GAMING FF
[email protected]I added a scoop of vanilla ice cream to my shortcake. It was the perfect finishing touch!
Airease Lee
[email protected]I made these shortcakes gluten-free by using gluten-free oats and flour. They turned out just as good as the regular version.
Robin Black
[email protected]These shortcakes are a great way to get kids involved in the kitchen.
A Aziz Parvez
[email protected]I love that this recipe uses fresh rhubarb. It really makes a difference in the flavor.
Arslan Zahid
[email protected]These shortcakes are the perfect way to use up all that extra rhubarb in the garden.
Ssali H
[email protected]I'm not a baker, but these shortcakes were easy to make and turned out delicious.
Qadir Shah
[email protected]The perfect summer dessert! The rhubarb is so refreshing and the oats add a nice crunch.
A Y
[email protected]These were so good! I will definitely be making them again.
Mnqobi jama
[email protected]I made these shortcakes for a brunch party and they were a hit! Everyone loved them.
Sbongile Malinga
[email protected]Easy to follow recipe and turned out great!
asrzz xz
[email protected]I've never been a huge fan of rhubarb, but these shortcakes changed my mind! The rhubarb was perfectly balanced by the sweetness of the oats and the biscuits.
Eneles Tembo
[email protected]These rhubarb oat shortcakes were a delightful surprise! The combination of tart rhubarb and sweet, buttery oats was perfect, and the shortcakes themselves were light and fluffy.