Rhubarb Shortcakes Recipe

Rhubarb shortcakes

  • makes 8
  • Easy

American shortcakes are more like scones than biscuits. Usually filled with strawberries and cream these pink rhubarb ones are a great British twist


Make these rhubarb shortcakes, then check out our strawberry shortcakes, fruit scones, rock cakes and more afternoon tea recipes.



  • plain flour 325g, plus extra for rolling out
  • baking powder 1 tbsp
  • caster sugar 4 tbsp
  • unsalted butter 125g, diced and chilled
  • lemon 1, zested
  • egg 1, beaten
  • double cream 125ml, plus 2 tbsp


  • pink rhubarb 200g, cut into 4cm lengths
  • caster sugar 2 tbsp
  • grenadine a splash, optional - it just adds a little colour
  • double cream 300ml
  • vanilla extract 1 tsp
  • icing sugar 2 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. To make the rhubarb filling put the rhubarb in a baking dish in a single layer. Sprinkle over the sugar and cover tightly with foil. Bake for 15 minutes until tender then add a splash of grenadine if using and leave to cool.

  • Step 2

    Turn up the oven to 220C/fan 200C/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter and lemon zest. Pulse the butter into the dry ingredients.

  • Step 3

    Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together.

  • Step 4

    Lightly flour the worksurface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can. If you roll up the scraps you should get about 8.

  • Step 5

    Put on a lined baking sheet, brush the tops with a little double cream and sprinkle with the remaining caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Leave to cool for 10-15 minutes.

  • Step 6

    Whip together the double cream, vanilla and icing sugar for the filling. Split the shortcakes in half, add a good dollop of vanilla cream, some rhubarb and put the top back on before serving.

Check out more of our best rhubarb recipes here...

Baked Cheesecake with Rhubarb and Custard

Nutritional Information

  • Kcals 657
  • Fat 46.6g
  • Saturates 28.7g
  • Carbs 51.9g
  • Sugars 20.3g
  • Fibre 2.1g
  • Protein 6.2g
  • Salt 0.5g