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


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


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


  • 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.


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