RHUBARB SHORTCAKES

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Rhubarb Shortcakes image

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

Roasted rhubarb:
2 pounds rhubarb, trimmed, sliced 1" thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise
Biscuits and assembly:
1 cup cake flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted

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.

Masroor Nasir
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I'll definitely be making these shortcakes again.


Ibrahihm Binyameen
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These shortcakes were so good, I ate two in a row!


Pak JOLLY Gaming
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The recipe was easy to follow and the shortcakes turned out great.


Harmony Jones
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Not a fan of rhubarb, but these shortcakes were surprisingly good.


Mudasir Jutt
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I've made these shortcakes several times now and they're always a crowd pleaser.


Festus Egharevba
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These shortcakes were a hit at my party!


Santibanius Delbarerah
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Definitely a keeper! Will make again and again.


starzio
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The shortcakes were good, but the rhubarb filling was a bit too tart for my taste.


Mr fani
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Easy to follow recipe and the result was delicious! My family loved them.


Opara Joel
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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.