Rhubarb shortcakes
Published: January 6, 2017 at 12:09 PM
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Makes 8
Easy
Total time: 40 mins
0 reviews
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American shortcakes are more like scones than biscuits. Usually filled with strawberries and cream these pink rhubarb ones are a great British twist
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Make these rhubarb shortcakes, then check out our rhubarb pie, strawberry shortcakes, fruit scones, rock cakes and more afternoon tea recipes.
Ingredients
Nutrition
-
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
RHUBARB AND CREAM FILLING
-
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
Nutrition: per serving
- kcal657
- fat46.6g
- saturates28.7g
- carbs51.9g
- sugars20.3g
- fibre2.1g
- protein6.2g
- salt0.5g
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Method
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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.
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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.
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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.
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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.
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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...
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