RHUBARB SHORTCAKES
Provided by Melissa Hamilton
Categories Milk/Cream Wine Dessert Bake Easter Mother's Day Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For roasted rhubarb:
- Preheat oven to 350°F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
- Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
- For biscuits and assembly:
- Preheat oven to 375°F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
- Transfer dough to a lightly floured surface and form into a 9x6" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
- Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
- Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.
- DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.
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Lumbih Faith
[email protected]I've never made shortcakes before, but this recipe made it easy. They were a big hit at my party.
Ichha chaudhari 3 h roll no 3
[email protected]These shortcakes were easy to make and turned out great! I will definitely be making them again.
Jahir Rasel
[email protected]I'm not a huge fan of rhubarb, but I thought these shortcakes were pretty good. The shortcakes were light and fluffy, and the rhubarb filling was tart and tangy.
Andrew Bergeron
[email protected]These shortcakes were a bit too sweet for my taste, but my kids loved them.
deepdarshan poudel
[email protected]I've made these shortcakes twice now, and they're always delicious. The recipe is easy to follow, and the results are impressive.
Rig Carr
[email protected]These rhubarb shortcakes were a hit with my family! The shortcakes were fluffy and moist, and the rhubarb filling was tart and sweet. I loved the way the two flavors complemented each other.