Best 2 Rhubarb Shortcake Dessert Recipes

In the realm of classic desserts, rhubarb shortcake reigns supreme. This delightful treat captures the essence of springtime with its vibrant red rhubarb and fluffy biscuits, all harmoniously united by a cloud of sweet, whipped cream. Whether you're entertaining guests or simply craving a comforting indulgence, embark on a culinary journey to discover the secrets of crafting the perfect rhubarb shortcake, a symphony of flavors that will leave you yearning for more.

Here are our top 2 tried and tested recipes!

MAKEOVER RHUBARB SHORTCAKE DESSERT

Makeover Rhubarb Shortcake Dessert image

Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original's egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
3 large egg yolks
1/4 cup reduced-sugar orange marmalade
1-1/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup 2% milk
1 tablespoon grated orange zest
MERINGUE:
6 large egg whites
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
1 tablespoon finely chopped walnuts

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.

Nutrition Facts : Calories 332 calories, Fat 10g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 168mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

RHUBARB SHORTCAKE DESSERT

Rhubarb Shortcake Dessert image

When I serve this dessert, it's always a hit. My family request this dish often.-Carol Jean Gallagher, Ukarumpa,

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
6 large egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup half-and-half cream
2 teaspoons grated orange zest
MERINGUE:
6 large egg whites
2 teaspoons vanilla extract
Dash salt
3/4 cup sugar
2 tablespoons finely chopped walnuts

Steps:

Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange zest; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and salt 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.

Nutrition Facts :

Tips:

To make sure your rhubarb is tart enough, choose stalks that are firm and brightly colored.
If you don't have time to make your own vanilla extract, you can use store-bought extract instead.
For a richer flavor, use heavy cream or buttermilk instead of milk in the biscuit batter.
If you don't have a biscuit cutter, you can use a glass or a cup to cut out the biscuits.
Bake the biscuits until they are golden brown on top and cooked through in the center.
Let the biscuits cool slightly before serving them with the rhubarb compote and whipped cream.

Conclusion:

Rhubarb shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. The tartness of the rhubarb pairs perfectly with the sweet biscuits and creamy whipped cream. This dessert is perfect for a special occasion or a simple weeknight treat.