Provided by Melissa Hamilton
Categories Milk/Cream Wine Dessert Bake Easter Mother's Day Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For roasted rhubarb:
- Preheat oven to 350°F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
- Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
- For biscuits and assembly:
- Preheat oven to 375°F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
- Transfer dough to a lightly floured surface and form into a 9x6" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
- Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
- Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.
- DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.
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Masroor Nasir
[email protected]I'll definitely be making these shortcakes again.
Ibrahihm Binyameen
[email protected]These shortcakes were so good, I ate two in a row!
Pak JOLLY Gaming
[email protected]The recipe was easy to follow and the shortcakes turned out great.
Harmony Jones
[email protected]Not a fan of rhubarb, but these shortcakes were surprisingly good.
Mudasir Jutt
[email protected]I've made these shortcakes several times now and they're always a crowd pleaser.
Festus Egharevba
[email protected]These shortcakes were a hit at my party!
Santibanius Delbarerah
[email protected]Definitely a keeper! Will make again and again.
starzio
[email protected]The shortcakes were good, but the rhubarb filling was a bit too tart for my taste.
Mr fani
[email protected]Easy to follow recipe and the result was delicious! My family loved them.
Opara Joel
[email protected]These rhubarb shortcakes were a delightful treat! The combination of tart rhubarb and sweet, buttery biscuits was perfect. I especially loved the crispy edges on the biscuits.