pink rhubarb shortcakes

Pink 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.



  • 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

Rhubarb and cream filling

  • 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.

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