Rhubarb Shortcakes

Prep Time:
25 mins
Total Time:
55 mins

Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.


  • 2 ½ cups all-purpose flour (spooned and leveled), plus more for work surface

  • ½ cup (1 stick) cold unsalted butter, cut into pieces

  • 2 ½ teaspoons baking powder

  • 1 teaspoon salt

  • cup plus 3 tablespoons sugar

  • 1 cup whole milk

  • 1 cup heavy cream

  • Rhubarb Compote


  1. Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.

  2. Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.

  3. In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with Rhubarb Compote and whipped cream.

Cook's Notes

For a delicate texture, don't add too much flour when forming the dough.

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