Rhubarb Shortcakes
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.
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.