Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Rhubarb Shortcakes 3.6 (39) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 8 Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries. Ingredients 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 ⅓ cup plus 3 tablespoons sugar 1 cup whole milk 1 cup heavy cream Rhubarb Compote Directions 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. 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. 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. Rate it Print