Rhubarb shortcake is a delightful springtime dessert that beautifully showcases the tartness of rhubarb balanced with the sweetness of whipped cream and tender, buttery scones. With its vibrant colors and textures, it’s sure to be a showstopper at any gathering or special occasion. Plus, the “make-ahead” aspect makes it convenient for busy bakers.

Why Make This Recipe

This rhubarb shortcake is not only delicious but also incredibly easy to prepare ahead of time. The scones can be made and stored, while the rhubarb compote can be cooked in advance, allowing you to enjoy fresh shortcake with minimal effort when it’s time to serve. Whether it’s for a brunch, picnic, or a sunny afternoon treat, this recipe guarantees satisfaction and compliments all around.

How to Make Rhubarb Shortcake

Creating this delightful rhubarb shortcake involves a few simple steps that yield impressive results. Below, you’ll find a detailed breakdown of the ingredients and directions for making this scrumptious dessert.

Ingredients:

3 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 ounces cold butter, cut into pieces
1 large egg
3/4 cup heavy cream, measured as directed below in recipe, plus more for brushing
1 tsp vanilla bean paste
1.5 lb trimmed and thinly sliced rhubarb (about 6-7 cups)
1 cup granulated sugar (for rhubarb compote)
2 tsp vanilla bean paste (for rhubarb compote)
Sweetened whipped cream (about 2-3 cups for all 8 servings)

Directions:

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a food processor, pulse the flour, sugar, baking powder, baking soda, and salt until combined.
Pulse in the cold butter until it is well dispersed, about 30 pulses.
Crack the egg into a glass measuring cup and add enough cream to make 1 cup. Stir in the vanilla paste and whisk to combine.
Transfer the flour mixture to a large bowl and add the liquid ingredients, mixing just until the dough comes together (it will still be crumbly). Turn out the dough onto a lightly floured surface and knead briefly to form a flat disk, ensuring no dry flour remains. If the dough seems too dry, add a little more cream.
Roll out the dough gently to about 3/4 inch thick and cut out 8 scones using a 3-inch biscuit cutter, reforming the dough as necessary.
Place the scones on the prepared baking sheet and refrigerate for 10 minutes.
Meanwhile, place the sliced rhubarb and 1 cup of sugar in a saucepan, along with 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let it gently bubble until the rhubarb softens, about 5-8 minutes. Stir in the vanilla bean paste and remove from heat.
Brush the tops of the scones with a bit of cream and bake for about 15-17 minutes, or until they have risen and are just starting to turn golden. Avoid overbaking.
To serve, split the scones with a fork, spoon some of the rhubarb compote over one half, add whipped cream, and top with the other half of the scone.
The shortcakes can be enjoyed warm or at room temperature.

How to Serve Rhubarb Shortcake

Rhubarb shortcake is best served fresh, immediately after assembly. Bring together warm scones, rich compote, and fluffy whipped cream for a decadent dessert that will leave your guests wanting more. For an added touch, consider garnishing with mint leaves for color and freshness.

How to Store Rhubarb Shortcake

To store, keep the components separate. The baked scones can be stored in an airtight container at room temperature for up to three days. The rhubarb compote can be refrigerated for up to a week. When ready to serve, simply reheat the scones gently in the oven and assemble with the compote and whipped cream.

Tips to Make Rhubarb Shortcake

Ensure the butter is cold to achieve flaky, tender scones.
Don’t skip refrigerating the scones before baking; this helps them rise nicely.
Adjust the sugar in the rhubarb compote based on your taste preference, especially if you enjoy a more tart flavor.
For even greater flavor, consider adding a hint of lemon zest to the rhubarb mixture.

Variation

Try using different fruits like strawberries, peaches, or mixed berries for the compote in place of rhubarb. They can also pair well with the scones and provide a unique twist on this delightful dessert.

FAQs

1. Can I freeze the assembled shortcake?
While both the scones and compote freeze well separately, it’s recommended to freeze the scones without the compote or whipped cream. Assemble fresh when ready to serve.

2. Is rhubarb toxic when raw?
Rhubarb stalks are safe to eat, but the leaves are toxic and should always be discarded. Cooking the rhubarb softens it and enhances its flavor.

3. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free milk alternative in the shortcake; however, the texture and richness of heavy cream provides the best results.