Rhubarb Shortcake (make ahead!)
The View From the Great Island
Rhubarb Shortcake ~ one taste of this easy and elegant spring dessert and you'll never settle for strawberry shortcake again!
- scone shortcakes
- 3 cups (426 grams) all purpose flour
- ¼ cup (56 grams) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 6 ounces (170 grams) cold butter (cut in pieces)
- 1 large egg (50 grams)
- about 3/4 cup (172 grams) heavy cream, measure as directed below, plus more for brushing
- 1 tsp vanilla bean paste
- rhubarb compote
- 1 and 1/2 pound (650 grams) trimmed and thinly sliced rhubarb, about 6-7 cups
- 1 cup (225 grams) granulated sugar
- 2 tsp vanilla bean paste
- sweetened whipped cream
- 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.
View the recipe instructions at The View From the Great Island