Rhubarb Shortcakes
This delightful recipe combines the tartness of rhubarb with the sweetness of vanilla and wine, resulting in a delicious treat perfect for any occasion. The tender roasted rhubarb is paired with buttery biscuits and fluffy whipped cream, creating a harmonious blend of flavors and textures that is sure to impress your guests. Feel free to make the rhubarb filling ahead of time to save on prep work and enjoy the convenience of having freshly baked biscuits whenever you desire. Get ready to indulge in this delightful dessert that is bound to become a household favorite!
— Constant Cookbook
Ingredients
- 2 rhubarb, trimmed, sliced 1-inch thick
- 1 sugar
- 1/2 red wine
- 1 vanilla bean, split lengthwise
- 1 cake flour
- 4 baking powder
- 1 sugar
- 1 1/2 kosher salt
- 1 all-purpose flour plus more for work surface
- 3 chilled heavy cream, divided
- 1/4 (1/2 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°. 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.
- Preheat oven to 375°. 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-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.
- Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch 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.
Yield
8 servings
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