Best 2 Rhubarb Shortcake Dessert Recipes
Indulge in a delightful culinary journey with our tantalizing rhubarb shortcake dessert recipes! Embark on a delightful culinary adventure as we present a delectable array of rhubarb shortcake recipes that will tantalize your taste buds and leave you craving for more. From classic and traditional to unique and innovative, our carefully curated collection offers a symphony of flavors and textures that are sure to impress even the most discerning palate. Discover the perfect balance of tangy rhubarb and sweet, buttery shortcake in our extensive selection of recipes, each one meticulously crafted to deliver an unforgettable dessert experience.
**Classic Rhubarb Shortcake:** Experience the timeless charm of this classic dessert, featuring a flaky buttermilk biscuit base, a layer of fresh, tart rhubarb, and a generous helping of whipped cream or vanilla ice cream.
**Rustic Rhubarb-Berry Shortcake:** Elevate your shortcake game with this rustic variation, combining the vibrant flavors of rhubarb with a medley of berries, nestled between layers of tender shortcake biscuits.
**Gluten-Free Rhubarb Shortcake:** Delight in a guilt-free indulgence with our gluten-free rhubarb shortcake, featuring a wholesome almond flour and oat-based biscuit crust that pairs perfectly with the tangy rhubarb filling.
**Vegan Rhubarb Shortcake:** Treat yourself to a plant-based delight with our vegan rhubarb shortcake, crafted with a delectable coconut and almond flour biscuit base, a layer of tangy rhubarb, and a creamy cashew-based whipped cream.
**Individual Rhubarb Shortcake Cups:** Create a delightful presentation with these individual shortcake cups, featuring layers of biscuit crumbs, rhubarb compote, and whipped cream, served in charming individual ramekins.
Get ready to embark on a culinary adventure with our diverse selection of rhubarb shortcake recipes. Whether you prefer a classic, rustic, gluten-free, vegan, or individually sized dessert, we have the perfect recipe for you.
MAKEOVER RHUBARB SHORTCAKE DESSERT
Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original's egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. , Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 332 calories, Fat 10g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 168mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB SHORTCAKE DESSERT
When I serve this dessert, it's always a hit. My family request this dish often.-Carol Jean Gallagher, Ukarumpa,
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange zest; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts :
Tips:
- Choose ripe, firm rhubarb stalks for the best flavor and texture.
- Trim the rhubarb stalks and remove any leaves or blemishes.
- Cut the rhubarb into 1-inch pieces.
- In a large saucepan, combine the rhubarb, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 10-15 minutes, or until the rhubarb is tender.
- Remove from heat and let cool slightly.
- While the rhubarb is cooking, make the shortcake biscuits.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the butter into small pieces and add it to the flour mixture. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
- Add the buttermilk and stir until the dough just comes together.
- Turn the dough out onto a floured surface and knead it gently for a few seconds, just until it is smooth.
- Roll the dough out to a thickness of 1/2 inch.
- Cut the dough into 6-8 biscuits.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake the biscuits in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are golden brown.
- Let the biscuits cool slightly before serving.
Conclusion:
Rhubarb shortcake is a classic summer dessert that is both delicious and easy to make. The tartness of the rhubarb pairs perfectly with the sweet biscuits and whipped cream. This recipe is sure to be a hit at your next potluck or picnic.
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