Rhubarb Shortcake Recipes

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:

• 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.

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
• Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
• On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
• Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
• Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
• To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.

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*.
• 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.