Rhubarb Shortcakes Recipe

Rhubarb Shortcakes Recipe

Prep Time


Cook Time



Rhubarb Shortcakes Recipe

Recipe Courtesy of Cooking.com.

Rhubarb Shortcakes Recipe. This is one of the purest ways to enjoy the seasonal taste of rhubarb. The sauce can be made up to 4 days ahead, but the shortcake should be made just before serving, so it will still be warm. Top with lots of whipped cream.

Nutrition Facts

Serves 4

Facts per Serving

Calories: 504 Fat, Total: 14g Carbohydrates, Total: 86g
Cholesterol: 37mg Sodium: 409mg Protein: 10g
Fiber: 5g % Cal. from Fat: 25% % Cal. from Carbs: 68%

Tip: Have fun with the shape of your shortcakes. Instead of using a traditional round biscuit cutter, select from an assortment of shaped dough cutters. Depending upon your mood, you can create heart-, hexagonal-, square- or star-shaped biscuits.


  • FOR RHUBARB MIXTURE: 1 1/2 pounds red rhubarb, about 8 stalks, trimmed, cut crosswise into 1-inch lengths
  • 3/4 cup sugar
  • 1/4 cup water
  • FOR SHORTCAKES: 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup whole milk
  • 1 teaspoon sugar
  • Whipped cream
  • Mint leaves for garnish, optional


  • 1 FOR RHUBARB MIXTURE: Bring rhubarb, sugar and water to boil in heavy large saute pan over high heat. Reduce heat to low and simmer, stirring gently, until rhubarb is just tender and sauce has thickened slightly, about 2 minutes. Remove from heat; let cool in pan to room temperature.
  • 2 DO-AHEAD TIP: Store sauce in plastic container in refrigerator up to 4 days. Serve cold or rewarm just before serving.
  • 3 FOR SHORTCAKES: Preheat oven to 400ºF. Whisk flour, sugar, baking powder and salt in large bowl to blend. Add butter and mix in with pastry blender until mixture resembles coarse meal. Using fork, mix in milk (dough will be crumbly). Turn dough out onto floured work surface. Knead just until dough forms, about 2 minutes. Pat out dough into one 6-inch-diameter round about 3/4-inch thick. Cut into three 3-inch rounds using biscuit cutter. Gather scraps and cut out an additional biscuit.
  • 4 Arrange biscuits on heavy-duty baking sheet, spacing evenly apart; sprinkle 1 teaspoon sugar over biscuits. Bake until pale golden, about 20 minutes. Split each biscuit in half horizontally while still warm.
  • 5 TO SERVE: Place one shortcake half on dessert plate. Spoon some rhubarb mixture over; top with remaining shortcake half. Spoon generous dollop whipped cream atop. Repeat with remaining shortcakes, rhubarb mixture and whipped cream. Garnish with mint sprigs and serve.
  • 6 NOTE: Shortcakes can be made up to 6 hours ahead. Let stand at room temperature. Wrap each shortcake in aluminum foil and rewarm 10 minutes in 350ºF oven before serving, if desired.


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