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Rhubarb Shortcakes

Rhubarb Shortcakes

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.


Roasted Rhubarb

  • 2 pounds rhubarb, trimmed, sliced 1-inch thick
  • 1 vanilla bean, split lengthwise

Biscuits and Assembly

  • 4 teaspoons baking powder
  • 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

Recipe Preparation

Roasted Rhubarb

  • 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.

Biscuits and Assembly

  • 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.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 560 Fat (g) 39 Saturated Fat (g) 24 Cholesterol (mg) 135 Carbohydrates (g) 52 Dietary Fiber (g) 3 Total Sugars (g) 21 Protein (g) 6 Sodium (mg) 670Reviews Section

Recipe Summary

  • 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

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.

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Just made the sauce for ice cream- AMAZING! I liked the idea of cardamom in the biscuits (which I did not make), so put some in the sauce. Adds a nice dimension. I am in heaven right now.

I love the biscuit recipe. Mine came out tender and flaky, and the cardamom/orange flavor was excellent. I'm putting this one in my recipe box.

I used lemon instead of orange because it was what I had on hand and it was delicious. Impressed a foodie friend.

I would NEVER make this again. the dough smelled good, but it turned out terrible. yucky. Absolutely awful. I can't tell you ho terrible this is.

I have made this numerous times, varying the berry and fruit filling, and often just using plain whipped cream. The use of cardamom and zest is complementary to many fruits, and almost "wakes up" the shortcake in a way that everyone who eats them seems to appreciate. The texture of the shortcake is also tender and nice. I really like the idea of wedges because you get individual shortcakes, which is a little fancy, but at the same time there's no fussy cookie or biscuit cutter type procedure with rerolling of scraps, etc. to go through.

the dough smells so good, very easy to make.

Everyone loved this and I especially enjoyed the cardamom and orange flavors together. I did not have orange-flower water and just added some orange zest and it was fine. I wish I would have cut the rhubarb larger or cooked it less, since it rather fell apart in the final presentation.

This was delicious. I used a slightly different shortcake recipe to avoid the shortening, but highly recommend to keep the cardamom from this recipe as it really makes the dish.

I usually i do a lattice top rhubarb pie for easter, but this year I decided to try this. I served it for Easter dessert for 8 people- as the recipe said, omitting only the orange zest since I'm not a fan. Everyone loved it. I had no leftovers and made it again the next week. Very easy to make, and everyone remarked about the flavors of cardemon in the biscuits.Even people who claimed they were too full finished their portion, and several wanted the recipe. the biscuits are somewhat dry but they are softened by the strawberry rhubarb topping. i used ice cream on top.

Wonderful recipe. Easy and quick to make. I did leave out the cardamom. Shortcake turned out perfect - not dense at all. For those who had problems with this maybe you're handling the dough too much. I used the food processor for all the shortcake dry ingredients. Makes it easier than trying to cut in the butter.

I like dense shortcake and this was just the ticket! Iɽ never used cardamom before so I was conservative and only used 3/4 tsp and I love the flavour. The rhubarb-strawberry mixture was not too sweet, just the way I like it! great recipe!

I liked the flavour of the cardamom in the shortcake but not the actual shortcake. My attempt at the recipe turned out dense and heavy. Another time I would add the cardamom to my old reliable biscuit recipe. The rhubarb/strawberry combination was very tasty.

The shortcakes are great! I cooked them at lower heat (400 degrees) for 13 minutes, and they turned out perfect. I know my oven temperature (I keep a thermometer on the shelf that I am baking on) and have always found 425 a little too high for shortcakes. I didn't make the rhubarb (didn't have any), but added some blood orange juice and zest to the strawberries. Served with a little creme fraiche. Delicious!

This was delicious!! I made it with just strawberries and loved the combination of flavours. The shortcake is well worth making and freezes well.

Delicious! We ate the whole thing before the kids came down for dessert and boy, were they livid! The shortcake was spectacular I made one big shortcake and cut it at the table. Next time I'll double the recipe!

Made this exactly as directed and it was wonderful. The orange and cardamom really enhances the dish. My husband definitely wants me to make it again. Great make-ahead recipe for a summer party.

As one of my friends said today, "This was the best shortcake I've ever had!". I just served it with sweetened strawberries, but the shortcake itself was fantastic. I was out of milk and vanilla so substituted orange juice and maple syrup, respectively, and it tasted great-light, flaky, orange. Would be great as biscuits with butter and marmalade, too.

I only used the shortcake part of the recipe, and omitted the orange zest. It was an incredible texture and the cardamom was a very smart addition.

Rich and delicious. Shortcakes are very unusual with cardamom/orange combo. I made the filling and shortcakes the night before - so only had to whip the cream before serving.

I decided I would try this based on the Strawberry Rhubarb topping, but the shortbread truely suprised me! I have made this repeatedly, using only strawberries when I can't find rhubarb. Highly recommend!

This recipe is light and fruity. I used lemon zest in the shortcake, and doubled the amount. This was a big hit at dinner with lightly sweetened whipped cream.

The combination of orange zest and cardamom in the shortcakes made this recipe excellent. I skipped the rhubarb, and used only strawberries. Also, brushing the shortcakes with milk and adding sugar on top adds an extra bit of sweetness. I would definitely make it again

The shortcake part of this recipe is spectacular. The cardamon flavor with the strawberries is a wild combination. I'll make this every year.

This was a delightful dessert. The strawberries were not really cooked, and were complemented nicely by the rhubarb. The topping is also good over ice cream.

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb-berry Shortcakes.

Ready to make this Rhubarb-berry Shortcakes Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1/2 lb Rhubarb-cut into 1/2 ” slice
1/3 c Sugar
1/4 c Water
1/4 ts Cinnamon
1 ds Allspice
2 1/2 ts Cornstarch
1 tb Water
2 c Strawberries sliced
11 oz Biscuits (refrigerated)
Whipped cream
Nuts chopped (opt)

Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water,
cinnamon and allspice. Bring to a boil, stirring, and reduce heat and
simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and
cook, stirring, until sauce boild and thickens. Add the strawberries and
bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_.
Split in half and butter and add sauce to bottom, cover with top half of
biscuit, and top with more sauce. Add whipped cream and nuts if desired.

12 Servings

Strawberry rhubarb shortcakes

These make-ahead Strawberry Rhubarb Shortcakes are a healthier twist on the classic recipe. This is the perfect (whole-grain) summer dessert showcasing the magical seasonal combination of strawberries and rhubarb!

I originally shared this recipe on June 22, 2012. I have updated the images and some of the text today.

One of my favorite summertime activities is going berry picking with my family. I love everything about it. Being outside on a beautiful day, spending time with my girls and then coming home with a boat-load of juicy, plump strawberries just begging to be turned into something utterly awesome.

This recipe is a little different from your everyday strawberry shortcake because instead of sugared sliced strawberries this is made with a spiced strawberry rhubarb compote which is actually cooked and cooled ahead of time. This is nice because it doesn&rsquot have to be done at the last minute while your guests are staring you down as they wait for their dessert.

Friends, this compote is all that and a bag of chips! Not only is it a snap to make, trust me- watch the video below, but with the warm spices like cardamom, cinnamon and cloves and the maple syrup to sweeten the fruit, it&rsquos off-the-charts delicious. It may be a little unexpected to get that pop of spices in your strawberry shortcake, but it totally works!

To healthify the shortcakes, I used half whole-wheat pastry flour in the shortcakes. Coconut Oil (instead of butter) gives them a slightly exotic flavor to go with the cardamom and spices in the compote. And please don&rsquot skip the sprinkle of demerarra sugar (or raw sugar) on the top before baking. This gives them the most delightfully sweet crunchy top that is the perfect counterpoint to the warm strawberry rhubarb compote.

And as if this wasn&rsquot enough deliciousness, I topped it all off with a dollop of luscious cream. I also made this healthier by using a variation of a favorite EatingWell trick: I mixed whipped cream with non-fat Greek yogurt to lighten it up. Then I sweetened it with maple syrup. Get your forks ready my people!

  • 8-10 long stalks fresh rhubarb, 2 pounds total
  • 1 Cup sugar
  • 1 Tablespoon refrigerated lemongrass puree, optional
  • 2 Teaspoons finely grated fresh lemon rind
  • 1/4 Teaspoon salt
  • 1 quart strawberries, hulled, halved, sliced, about 3 cups, optional

Step 1: Trim ends off 8-10 rhubarb stalks and discard leaves. Cut rhubarb stalks in half lengthwise. Cut crosswise into 1/2-inch pieces. You will have about 8 cups.

Step 2: Put rhubarb, 1 cup sugar, 1 tablespoon lemongrass puree, 2 teaspoons lemon rind and 1/4 teaspoon salt into a large saucepan. Heat over medium-high, stirring constantly for 5 minutes.

Step 3: Reduce heat to low. Cook, uncovered, stirring often, until rhubarb softens and mixture thickens, 6 to 10 minutes. If using strawberries, stir in 1 quart and simmer 2 minutes. Remove from heat.

Step 4: Serve warm. Or, divide among small covered containers and refrigerate up to several days or freeze for several months.

Rhubarb Shortcakes - Recipes

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it.

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out?

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

Best rhubarb cake recipes

Take your love of rhubarb further with Edd Kimber’s showstopping rhubarb and custard sponge, topped with a layer of crumble to create a great contrast with sharp rhubarb.

Rhubarb and ginger upside-down cake

Capture a nostalgic sweet in cake form with this pink patchwork cake, flavoured with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream.

Rhubarb and ginger cake

Bonne Maman rhubarb compote is a moreish filling in this easy ginger traybake recipe, ideal for afternoon tea.

Rhubarb, pistachio and soured cream cake

Make the most of rhubarb season with this inventive cake with pistachios and soured cream, great for enjoying with your afternoon cuppa.

Baked cheesecake with rhubarb and custard

Your favourite flavour combination baked in the style of a cheesecake – not only is it easy to make but it looks super-impressive. Go ahead and wow your friends and family.

Rhubarb shortcakes

This British twist on American shortcake swaps strawberries and cream for pink rhubarb, providing a burst of colour and brilliant sharpness.

Rhubarb pound cake

If you find yourself stuck for ideas to use rhubarb, this crowd-pleasing pound cake is just the thing. We’ve hidden white chocolate chips in the middle, too, for an extra treat.

Rhubarb muffins

This recipe for rhubarb muffins is guaranteed to please and might just become your new go-to – rhubarb is mixed with cinnamon and sugar and finished with a sprinkling of demerara to create a crunchy topping.

Rhubarb-Rosé Shortcakes

For the compote, in a medium saucepan, bring all the ingredients and 2 tbsp. water to a simmer over medium. Cook, stirring often and adding more water if the mixture seems dry, until the fruit is tender but still holds its shape, 20 to 25 minutes. Let cool. Remove the orange peel.

For the biscuits, preheat the oven to 425 degrees . In a large bowl, use a fork to mix the flour, 1 tsp. sugar, the baking powder and salt. Slowly add 1 cup cream to the dry ingredients, stirring with a fork until the dough clumps together (if the dough is too dry, add more cream 1 tbsp. at a time). Transfer to a lightly floured surface gently knead until the dough comes together, 5 to 10 turns. Pat out into a 1/2-inch-thick round. Using a sharp knife, cut into 8 wedges. Arrange 2 inches apart on an ungreased baking sheet brush with the melted butter. Bake until golden and a toothpick inserted into the centers comes out clean, 12 to 15 minutes.

In another large bowl, using an electric mixer, beat the remaining 1 cup cream, remaining 1 tbsp. sugar and the creme fraiche until soft peaks form, about 2 minutes.

Split the warm biscuits and spoon compote and whipped cream on the bottom halves. Add the biscuit tops and serve immediately.

19 Strawberry Rhubarb Recipes That Will Make You Swoon

There are few food combinations as heavenly as strawberry and rhubarb. Peanut butter and jelly are a nostalgic dream team, maple and bacon were made for each other and chocolate and mint will lift our spirits any day. But strawberry and rhubarb does something for the soul.

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make delicious ice creams, popsicles and cocktails. Strawberry desserts may be showstoppers on their own, and rustic rhubarb needs no partner to shine either. Still, it's imperative to pair these two together every so often.

The iconic strawberry and rhubarb combination is, of course, the strawberry rhubarb pie. Today just happens to be Strawberry Rhubarb Pie day, so it's the perfect time to celebrate everything that is strawberry and rhubarb, starting with pie! Don't forget, however, that pie is really jus the beginning there are so many ways to combine strawberry and rhubarb.

If you haven't tried strawberry and rhubarb together yet, stop what you're doing and try out one of these recipes. You'll be glad you did. Here are 19 times strawberry and rhubarb were a heavenly pair. (And since it's Strawberry Rhubarb Pie day, there are a few pie recipes in there!)

Watch the video: Μαρμελάδα φράουλα με ραβέντι (November 2021).