RHUBARB SHORTCAKES
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 510 g, Fat 24 g, Fiber 2 g, Protein 7 g
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Holy Dap
[email protected]These shortcakes were a bit dry, but the rhubarb filling was delicious.
Ayon Biswas
[email protected]I've been wanting to try rhubarb shortcakes for a while now and I'm so glad I finally did! They were everything I hoped for and more.
Kerry Beig
[email protected]These shortcakes were easy to make and they turned out great! I used strawberries instead of rhubarb and they were still delicious.
bethel ngobi
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The shortcakes were delicious and the rhubarb filling was actually quite good.
Kashif Unar
[email protected]These shortcakes were a bit too sweet for my taste, but they were still good.
Josephine Waikel
[email protected]The rhubarb shortcakes were delicious! The biscuits were fluffy and the rhubarb filling was tart and sweet. I will definitely be making these again.
M.Bilawal M.Bilawal
[email protected]I made these shortcakes for a brunch party and they were a huge success! Everyone loved them.
Eniish wiil somaliyed
[email protected]These shortcakes were so easy to make and they turned out so well! The biscuits were light and fluffy and the rhubarb filling was delicious.
Sarah Obaa
[email protected]I've never worked with rhubarb before, but this recipe made it easy. The shortcakes were delicious and the rhubarb filling was the perfect balance of tart and sweet.
Tammy L. Maynard
[email protected]These rhubarb shortcakes were a hit with my family! The combination of the tart rhubarb and the sweet, fluffy biscuits was perfect. I'll definitely be making these again.