When I saw rhubarb at the St. Paul Farmers' Market, I knew I had to get some. I recently had rhubarb shortcake at a local restaurant so I though I'd try it at home.
Almost any shortcake recipe will do, but this is the one I used. I will say the recipe for the rhubarb is pretty much perfect. A nice tart and sweet rhubarb taste, with only sugar and a little butter. Yum!
Ingredients:
-Shortcake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup heavy cream plus additional for brushing
- 1 teaspoon Sugar in the Raw
-Rhubarb
- 1 lb rhubarb stalks, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon cornstarch
Also, lightly sweetened whipped cream
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Preheat oven to 425°F with rack in middle.
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Lightly butter a baking sheet.
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Whisk together flour, baking powder, and salt. Stir in cream just until a dough forms. Gather dough into a ball and gently knead together once or twice on a lightly floured surface.
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Roll or pat out dough into a 6-inch square (about 1/2 inch thick). Trim edges with a floured knife and cut into 4 squares. Brush tops with cream and sprinkle with Sugar in the Raw. Bake on baking sheet until golden, 15 to 20 minutes, then transfer biscuits to a rack to cool.
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While biscuits bake, cook rhubarb with granulated sugar and butter in a medium saucepan over medium heat, stirring occasionally, until fruit is very tender and falling apart, about 10 minutes.
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Stir together cornstarch, then add to rhubarb mixture and simmer, stirring, until mixture is slightly thickened, 1 to 2 minutes.
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Split biscuits, then sandwich rhubarb and whipped cream inside them.
Remember, the leaves of the Rhubarb plant are poisonous, although you'd have to eat a lot.
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