Rhubarb Shortcake
Elevate your dessert game with this delightful Rhubarb Shortcake recipe, where tart rhubarb compote meets buttery, tender shortcakes and creamy homemade whipped cream. Perfectly blending the tangy sweetness of fresh rhubarb with the flaky texture of golden-baked shortcakes, this treat is an irresistible showcase of spring and summer flavors. Made with simple pantry staples, the shortcakes are quick to whip up, while the rhubarb compote brings a unique twist to the classic dessert. Topped with a dollop of lightly sweetened whipped cream, each bite is a harmony of textures and tastes. Ideal for gatherings or a cozy afternoon indulgence, this easy-to-make recipe is ready in under an hour and serves six. Whether you're a rhubarb lover or trying it for the first time, this recipe is bound to be a new favorite!
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Recipe Information
Ingredients
- 4 cups Fresh rhubarb (trimmed and chopped)
- 3 tablespoons Granulated sugar
- 2 tablespoons Water
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 3 tablespoons Granulated sugar (for shortcake)
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter (cubed)
- 0.75 cups Whole milk
- 1 cups Heavy cream (for whipping)
- 2 tablespoons Powdered sugar
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the rhubarb, 3 tablespoons of granulated sugar, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a thick compote, about 10-15 minutes. Remove from heat and let cool.
In a large mixing bowl, whisk together the flour, baking powder, 3 tablespoons of granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Pour in the milk and gently mix until a shaggy dough forms. Avoid overmixing.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a round cutter or glass to cut out 6 shortcakes. Place them on the prepared baking sheet.
Bake the shortcakes for 12-15 minutes, or until golden brown. Remove from the oven and allow them to cool slightly on a wire rack.
While the shortcakes bake, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
To assemble, slice the shortcakes in half horizontally. Spoon a generous amount of rhubarb compote onto the bottom half, followed by a dollop of whipped cream, and then top with the other half of the shortcake.
Serve immediately and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 19.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
