Best 5 Rhubarb Shortcakes Recipes

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In the realm of delightful desserts, rhubarb shortcakes stand out as a symphony of flavors and textures. This classic summer treat combines the tartness of rhubarb with the sweetness of strawberries, enveloped in a tender, flaky biscuit-like shortcake. This article presents a delectable collection of rhubarb shortcake recipes, each offering a unique twist on this beloved dish. From traditional shortcakes made with fresh rhubarb and strawberries to creative variations featuring a delightful array of berries and fillings, these recipes cater to every taste and occasion. Whether you prefer a rustic, homey shortcake or an elegant, sophisticated dessert, you'll find the perfect recipe here. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB SHORTCAKES



Rhubarb Shortcakes image

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

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup plus 3 tablespoons sugar
1 cup whole milk
1 cup heavy cream
Rhubarb Compote

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

RHUBARB OAT SHORTCAKES



Rhubarb Oat Shortcakes image

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

1 1/2 cups/180 grams all-purpose flour, more as needed
1 cup plus 1 tablespoon/95 grams old-fashioned oats
1/3 cup/80 grams light brown sugar
1 tablespoon/15 grams baking powder
1/2 teaspoon finely grated orange or lemon zest
1/2 teaspoon fine sea salt
8 tablespoons/115 grams cold unsalted butter (1 stick), cubed
2/3 cup/160 milliliters heavy cream, more for brushing shortcakes
Demerara sugar, for garnish
2 pounds/907 grams rhubarb, trimmed and diced into 1-inch pieces (7 cups)
1 cup/210 grams Demerara sugar
2 tablespoons unsalted butter, melted
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
1/2 cup/118 milliliters heavy cream
1/2 cup/120 grams crème fraîche
1 tablespoon confectioners' sugar or honey (optional)

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

RHUBARB COMPOTE FOR RHUBARB SHORTCAKES



Rhubarb Compote for Rhubarb Shortcakes image

This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup packed light-brown sugar
1 tablespoon peeled minced fresh ginger
1 cinnamon stick
Yogurt (optional)

Steps:

  • In a saucepan, combine rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick before using. Serve on top of yogurt, if desired.

RHUBARB SHORTCAKES



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.

STRAWBERRY-RHUBARB SHORTCAKES



Strawberry-Rhubarb Shortcakes image

Categories     Cake     Dessert     Bake     Valentine's Day     Kid-Friendly     Strawberry     Spring     Chill     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 18

Compote
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 1-pint basket strawberries, hulled, thickly sliced
Biscuits
2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream
2 cups chilled whipping cream, sweetened, softly whipped
Mint sprigs

Steps:

  • For Compote:
  • Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  • For biscuits:
  • Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
  • Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
  • Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
  • Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.

Tips:
  • Choose fresh, ripe rhubarb: Look for firm, brightly colored stalks with minimal blemishes. Avoid stalks that are limp or have brown spots.
  • Trim the rhubarb correctly: Cut off the leaves and the tough ends of the stalks. If the stalks are thick, you can slice them lengthwise before chopping them into 1/2-inch pieces.
  • Don't overcook the rhubarb: Rhubarb cooks quickly, so be careful not to overcook it, or it will become mushy. Cook it just until it is tender and slightly translucent, about 3-4 minutes.
  • Make sure the biscuits are fluffy: Use cold butter and buttermilk to make the biscuits light and fluffy. Be sure to mix the ingredients until just combined, and don't overwork the dough.
  • Serve the shortcakes warm: Shortcakes are best served warm, so assemble them just before serving. Top them with a scoop of vanilla ice cream or whipped cream for an extra special treat.
Conclusion:
Rhubarb shortcakes are a delicious and easy-to-make dessert that is perfect for spring and summer. With a few simple ingredients, you can create a classic treat that will be enjoyed by everyone. So next time you're looking for a sweet and refreshing dessert, give rhubarb shortcakes a try. You won't be disappointed!

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