Servings
Font
Back
3.8 from 39 votes

Rhubarb Shortcake (make ahead!)

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
42 mins
Servings: 8 servings
Calories: 592 kcal
Course: Dessert
Cuisine: American

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 cold butter, cut in pieces
  • 1 large egg
  • 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 trimmed and thinly sliced rhubarb, about 6-7 cups
  • 1 cup granulated sugar
  • 2 tsp vanilla bean paste
garnish
  • sweetened whipped cream (about 2-3 cups for all 8 servings)

Instructions

    Cup of Yum
  1. Preheat oven to 400F Line a baking sheet with parchment paper
  2. Pulse the flour, sugar, baking powder, baking soda, and salt in a food processor until combined.
  3. Pulse in the cold butter until it's well dispersed, about 30 pulses.
  4. 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.
  5. 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.
  6. 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.
  7. Place the scones on the baking sheet and refrigerate for 10 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. The shortcakes can be served warm, or at room temperature.

Nutrition Information

Calories 592kcal (30%) Carbohydrates 75g (25%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 103mg (34%) Sodium 444mg (19%) Potassium 503mg (14%) 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

% 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.