2000s Recipes + Menus

Rhubarb Shortcake

  • Active time:30 min
  • Start to finish:45 min
May 2008
Let the strawberries sit this one out: An inspired swap results in a tart twist on a classic American dessert. View more web-exclusive recipes and uses for rhubarb.
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream plus additional for brushing
  • 1 teaspoon turbinado sugar such as Sugar in the Raw
  • 1 lb rhubarb stalks, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon cream Sherry
  • 1 teaspoon cornstarch
  • Accompaniment:

    lightly sweetened whipped cream
  • Preheat oven to 425°F with rack in middle.
  • Lightly butter a baking sheet.
  • Whisk together flour, baking powder, and salt. Stir in cream just until a dough forms. Gather dough into a ball and gently knead together once or twice on a lightly floured surface.
  • Roll or pat out dough into a 6-inch square (about 1/2 inch thick). Trim edges with a floured knife and cut into 4 squares. Brush tops with cream and sprinkle with turbinado sugar. Bake on baking sheet until golden, 15 to 20 minutes, then transfer biscuits to a rack to cool.
  • While biscuits bake, cook rhubarb with granulated sugar and butter in a medium saucepan over medium heat, stirring occasionally, until fruit is very tender and falling apart, about 10 minutes.
  • Stir together Sherry and cornstarch, then add to rhubarb mixture and simmer, stirring, until mixture is slightly thickened, 1 to 2 minutes.
  • Split biscuits, then sandwich rhubarb and whipped cream inside them.
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