Rhubarb Shortcake Dessert Recipes

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. , Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350*.
• In a bowl, sift together the flour, soda and salt.
• In another bowl mix the sour cream, sugar and rhubarb.
• Combine together.
• Mix well.
• Turn into a greased 9X9X2" pan.
• Bake for 30 minutes.

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.
• Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.
• In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with Rhubarb Compote and whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups rhubarb and 1 cup sugar together in a bowl; set aside to allow juices to release, about 10 minutes. Combine flour, sour cream, baking powder, and salt in a bowl. Add rhubarb-sugar mixture to flour mixture; mix until just blended. Pour into an 8-inch square baking pan.
• Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
• Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.
• Place 3 cups rhubarb and water in a saucepan over medium heat. Stir in 1 cup sugar; bring to a boil. Lower heat; simmer until tender, about 15 minutes. Remove from heat; mash with a potato masher. Return to medium heat; add cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.
• Pour strawberry-sugar mixture into rhubarb sauce; stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
• Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
• For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
• For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
• Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

Steps:

• Make the filling:
• In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
• Make the shortcakes:
• Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
• In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• Cool completely (I pop pan in fridge for a bit if I'm short on time).
• Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Steps:

• Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
• Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
• Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
• Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
• Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
• Slice biscuits in half; serve with filling and whipped cream.