Rhubarb Shortcake (make ahead!)
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3.8
26 reviews
Good
Rhubarb Shortcake (make ahead!)
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Rhubarb Shortcake ~ the combination of flaky pastry, juicy tart fruit, and sweet cream is unbeatable. One taste of this easy and elegant spring dessert and you'll never settle for strawberry shortcake again!
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Ingredients
scone shortcakes
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 6 ounces butter cold, cut in pieces
- 1 egg large
- 3/4 cup heavy cream measure as directed below in recipe, plus more for brushing
- 1 tsp vanilla bean paste
rhubarb compote
- 1.5 lb rhubarb trimmed and thinly sliced, about 6-7 cups
- 1 cup granulated sugar
- 2 tsp vanilla bean paste
garnish
- Whipped Cream sweetened, about 2-3 cups for all 8 servings
Instructions
- Preheat oven to 400F Line a baking sheet with parchment paper
- Pulse the flour, sugar, baking powder, baking soda, and salt in a food processor until combined.
- Pulse in the cold butter until it's well dispersed, about 30 pulses.
- Crack the egg into a glass pint measuring cup and add enough cream to make 1 cup. Add the vanilla paste and whisk to combine.
- Transfer the flour mixture to a large bowl and add the liquid, mixing just until the dough comes together, it will still be crumbly. Turn out onto a lightly floured surface and knead briefly to bring it together into a flat disk. Knead until no dry flour remains. Note: if your dough is too dry, add a touch more cream.
- Roll out the dough gently to about 3/4 inch, and cut 8 scones, reforming the dough as necessary. I used a 3" biscuit cutter.
- Place the scones on the baking sheet and refrigerate for 10 minutes.
- Meanwhile put the sliced rhubarb (it will be about 6-7 cups) and sugar in a saucepan, and add 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let the mixture gently bubble until the rhubarb releases its juices and softens, stirring often, about 5-8 minutes. I like to keep the lid loosely on the pan to retain the moisture. If the mixture seems dry, add a little more water. Stir in the vanilla paste at this time and set aside.
- Brush the tops of the scones with a little cream, and bake for about 15-17 minutes, just until they've risen and are starting to turn golden. Don't over bake.
- To serve, split the scones with a fork, and spoon some of the compote over one half, being sure to get some juice along with the fruit. Top with whipped cream, and the other half of the scone.
- The shortcakes can be served warm, or at room temperature.
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
75g
(25%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
103mg
(34%)
Sodium
444mg
(19%)
Potassium
503mg
(11%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
1079IU
(22%)
Vitamin C
7mg
(8%)
Calcium
184mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 444mg | 19% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
26 reviews
Good
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