RHUBARB SHORTCAKES
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
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
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Emmanuel Egbosimba
eegbosimba@hotmail.comThese shortcakes were easy to make and turned out great! I used fresh rhubarb from my garden and it was so flavorful. I will definitely be making this recipe again.
RA Romjan Hassan
hr@yahoo.comI made these shortcakes for a potluck and they were a big hit! Everyone loved them. I will definitely be making this recipe again.
Zipporah Kagendo
kagendo-zipporah35@gmail.comThese shortcakes were delicious! The only thing I would change is that I would use less sugar in the filling. I found it to be a bit too sweet.
Hazel Mead
m_hazel@gmail.comI had some trouble getting the shortcakes to rise properly. I think I might have overmixed the batter. Other than that, they were very good.
United News Network
n.u@hotmail.frThese shortcakes were a bit too sweet for my taste. I think I would have preferred a more tart filling. Other than that, they were very good.
Sirine Khitas
s31@hotmail.comI'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I was pleasantly surprised! The shortcakes were so good that I didn't even mind the rhubarb. I will definitely be making these again.
SPIDANS BOOLZ
boolz_s100@hotmail.comThese shortcakes were easy to make and turned out great! I used fresh rhubarb from my garden and it was so flavorful. I will definitely be making this recipe again.
Brandy Sibeko
brandy-s90@hotmail.comI made these shortcakes for a potluck and they were a big hit! Everyone loved them. I will definitely be making this recipe again.
Tunvir Khan
khan_t@yahoo.comThese shortcakes were delicious! The only thing I would change is that I would use less sugar in the filling. I found it to be a bit too sweet.
Mirembe Isabella
isabella@gmail.comI had some trouble getting the shortcakes to rise properly. I think I might have overmixed the batter. Other than that, they were very good.
Fridah Mulongo
m-fridah49@hotmail.comThese shortcakes were a bit too sweet for my taste. I think I would have preferred a more tart filling. Other than that, they were very good.
Jawad jan
jawad.jan97@yahoo.comI made these shortcakes for my family and they loved them! The shortcakes were light and fluffy, and the rhubarb filling was tart and sweet. I will definitely be making this recipe again.
Mahdi Mohammadi
mm@gmail.comThese shortcakes were easy to make and turned out great! I used frozen rhubarb and it worked just fine. I also added a little bit of cinnamon to the filling and it gave it a nice flavor.
Ram Pandey
p_ram@aol.comI'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I was pleasantly surprised! The shortcakes were so good that I didn't even mind the rhubarb. I will definitely be making these again.
Jac Wri
wri.j62@gmail.comI made these shortcakes for a summer party and they were a hit! Everyone loved them. The rhubarb filling was especially delicious. I used fresh rhubarb from my garden and it was so flavorful.
Sameer Islam
islam_sameer12@hotmail.comThese rhubarb shortcakes were delightful! The shortcakes were fluffy and buttery, and the rhubarb filling was tart and sweet. I loved the combination of flavors and textures. I will definitely be making this recipe again.