Rhubarb Shortcakes
Rhubarb Shortcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks.
Discard vanilla bean.
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.
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.
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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.