RHUBARB OAT SHORTCAKES
Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 shortcakes
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Anthony Chavez
[email protected]Absolutely delicious!
Azhar
[email protected]This is the worst recipe I've ever tried!
RED GAMING
[email protected]These shortcakes were a waste of time and ingredients.
Hocky132 Ali
[email protected]I wouldn't recommend this recipe.
mdabdul Miya
[email protected]The shortcakes were okay, but I've had better.
Yeabsra Lake
[email protected]The shortcakes were good, but I found the biscuit crust to be a bit dry. Next time, I'll try using a different recipe for the biscuits.
Jackson Namutare
[email protected]These shortcakes were a bit too tart for my taste, but my husband loved them. He said they reminded him of the strawberry shortcakes his grandmother used to make.
Charis Victor
[email protected]The shortcakes were easy to make and turned out great! The only thing I would change is to add a little more sugar to the rhubarb filling. Otherwise, they were perfect.
Joclyn Longcrow
[email protected]I loved the combination of flavors in these shortcakes. The rhubarb was tart and tangy, while the oats and sugar added a sweetness that balanced it out perfectly. The biscuits were also light and fluffy. Overall, this was a great recipe!
Trsohel rana
[email protected]The rhubarb oat shortcakes were delicious! The oats added a nice crunch and the rhubarb was tart and flavorful. I would definitely make these again.
Sawira Simi
[email protected]These shortcakes were a hit with my family! My kids loved the sweet and tangy filling, and my husband and I appreciated the flaky, buttery crust. Definitely a keeper recipe.
siddique u m
[email protected]I've never been a big fan of rhubarb, but these shortcakes changed my mind. The rhubarb was perfectly balanced by the sweetness of the oats and the biscuit-like texture of the shortcakes. I'll definitely be making these again.
Hans Usupe
[email protected]These rhubarb oat shortcakes were a delightful treat! The combination of tart rhubarb and sweet, buttery oats was perfect. The shortcakes were easy to make and turned out beautifully.