Ingredients for Rhubarb Shortcake
- Sour Cream
- 1/2 cup granulated sugar (plus 1/2 cup for rhubarb filling)
- 4 cups chopped rhubarb (about 1 pound)
- 2 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
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How to Make Rhubarb Shortcake
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Cut into 6 squares using a sharp knife or biscuit cutter.
- Place biscuits on an ungreased baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the rhubarb filling:
- In a medium saucepan, combine rhubarb, sugar, and cornstarch.
- Bring to a simmer over medium heat, stirring occasionally, until the rhubarb is tender and the sauce has thickened (about 10-15 minutes).
- Remove from heat and let cool slightly.
- Once the biscuits are baked and slightly cooled, split them in half horizontally.
- Spoon the rhubarb filling onto the bottom halves of the biscuits.
- Top with the remaining biscuit halves.
- Serve warm with whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
67g
Fat
12g
Carbs
11g
