Rhubarb Shortcakes

Rhubarb Shortcakes might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 6g of protein, 40g of fat, and a total of 518 calories. This recipe serves 8. For $2.17 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Many people made this recipe, and 431 would say it hit the spot. It will be a hit at your Mother's Day event. This recipe from Epicurious requires baking powder, red wine, flour, and rhubarb. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 46%. Similar recipes include Rhubarb Shortcakes, Strawberry-Rhubarb Shortcakes, and Strawberry and Rhubarb Shortcakes.

Servings: 8

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Ingredients:

4 teaspoons baking powder

1 cup cake flour

1 cup all-purpose flour plus more for work surface

3 cups chilled heavy cream, divided

1 1/2 teaspoons kosher salt

1/2 cup red wine

2 pounds rhubarb, trimmed, sliced 1" thick

1 tablespoon sugar

1/4 cup (1/2 stick) unsalted butter, melted

1 vanilla bean, split lengthwise

Equipment:

oven

baking pan

whisk

bowl

baking paper

baking sheet

wire rack

Cooking instruction summary:

Preparation For roasted rhubarb: Preheat oven to 350°F.Combine rhubarb, sugar, and wine in amedium baking dish or ovenproof skillet.Scrape in seeds from vanilla bean; addbean and toss to combine. Roast until rhubarb is very tenderand juices are syrupy, 30-40 minutes,depending on thickness of stalks. Letcool. Discard vanilla bean. For biscuits and assembly: Preheat ovento 375°F. Whisk cake flour, baking powder,sugar, salt, and 1 cup all-purpose flour ina medium bowl to combine. Add 1 1/2 cupscream; gently mix just until dough holdstogether. Transfer dough to a lightly flouredsurface and form into a 9x6" rectangleabout 1" thick. Cut dough in half lengthwise,then cut crosswise 3 times to form8 rectangular biscuits. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1" apart. Brushtops and sides of biscuits with butter. Bakeuntil golden brown, 18-20 minutes. Transferto a wire rack; let cool (biscuits can be servedwarm or at room temperature). Beat remaining 1 1/2 cups cream in amedium bowl until soft peaks form. Splitbiscuits and brush cut sides with remainingmelted butter. Fill biscuits with roastedrhubarb and serve with whipped cream. DO AHEAD: Rhubarb filling can be made5 days ahead. Let cool, then cover and chill.Reheat slightly before serving. Biscuits canbe made 1 day ahead. Let cool completelyand store airtight at room temperature.

 

Step by step:

For roasted rhubarb

1. Preheat oven to 350°F.

2. Combine rhubarb, sugar, and wine in amedium baking dish or ovenproof skillet.Scrape in seeds from vanilla bean; addbean and toss to combine.

3. Roast until rhubarb is very tenderand juices are syrupy, 30-40 minutes,depending on thickness of stalks.

4. Letcool. Discard vanilla bean.


For biscuits and assembly

1. Preheat ovento 375°F.

2. Whisk cake flour, baking powder,sugar, salt, and 1 cup all-purpose flour ina medium bowl to combine.

3. Add 1 1/2 cupscream; gently mix just until dough holdstogether.

4. Transfer dough to a lightly flouredsurface and form into a 9x6" rectangleabout 1" thick.

5. Cut dough in half lengthwise,then cut crosswise 3 times to form8 rectangular biscuits.

6. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1" apart.

7. Brushtops and sides of biscuits with butter.

8. Bakeuntil golden brown, 18-20 minutes.

9. Transferto a wire rack; let cool (biscuits can be servedwarm or at room temperature).

10. Beat remaining 1 1/2 cups cream in amedium bowl until soft peaks form. Splitbiscuits and brush cut sides with remainingmelted butter. Fill biscuits with roastedrhubarb and serve with whipped cream.

11. DO AHEAD: Rhubarb filling can be made5 days ahead.

12. Let cool, then cover and chill.Reheat slightly before serving. Biscuits canbe made 1 day ahead.

13. Let cool completelyand store airtight at room temperature.


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