Rhubarb Shortcakes

Name: Rhubarb Shortcakes
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds rhubarb, trimmed, sliced 1" thick; 1 cup sugar; ½ cup red wine; 1 whole vanilla bean, split lengthwise; 1 cup cake flour; 4 teaspoons baking powder; 1 tablespoon sugar; 1½ teaspoons kosher salt; 1 cup all-purpose flour; 3 cups chilled heavy cream; ¼ cup unsalted butter; melted

Classic shortcakes made with a buttery biscuit base, filled with wine-roasted rhubarb and topped with freshly whipped cream. The perfect balance of sweet and tart flavors makes this a sophisticated spring dessert.

8 servings

1 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 pounds rhubarb, trimmed, sliced 1" thick
•1 cup sugar
•½ cup red wine
•1 whole vanilla bean, split lengthwise
•1 cup cake flour
•4 teaspoons baking powder
•1 tablespoon sugar
•1½ teaspoons kosher salt
•1 cup all-purpose flour
•3 cups chilled heavy cream
•¼ cup unsalted butter
•melted

Cooking Instructions

1.
Preheat oven to 350°F. 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.
5 min
2.
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
40 min
3.
Preheat oven to 375°F. 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.
10 min
4.
Transfer dough to a lightly floured surface and form into a 9x6" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
10 min
5.
Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" 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).
20 min
6.
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.
10 min
7.
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.

Ingredients

•2 pounds rhubarb, trimmed, sliced 1" thick

•1 cup sugar

•½ cup red wine

•1 whole vanilla bean, split lengthwise

•1 cup cake flour

•4 teaspoons baking powder

•1 tablespoon sugar

•1½ teaspoons kosher salt

•1 cup all-purpose flour

•3 cups chilled heavy cream

•¼ cup unsalted butter

•melted

Cooking Instructions

Preheat oven to 350°F. 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.

5 min

Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

40 min

Preheat oven to 375°F. 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.

10 min

Transfer dough to a lightly floured surface and form into a 9x6" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.

10 min

Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" 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).

20 min

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.

10 min

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.