Forget Strawberries! It's Time for Rhubarb Shortcake Gourmet

I just realized that I haven't made a single thing with rhubarb yet this spring. It's high time to address that, and I think that this lovely twist on shortcake may be just what I need.

This recipe is quite simple, and the base is a biscuit shortcake made with baking powder and cream. (So quick — you don't even have to cut in any butter!) This simple, rich biscuit base is exactly what I think of when I think about shortcake. I don't believe in pound cake or spongy nasty things out of plastic packets. I think that true shortcake should involve tender, flaky biscuits. (Although yogurt cake might do in a pinch!)

Then those biscuits are split and filled with an elemental fruit compote of rhubarb, sugar, and a little Sherry. Top with whipped cream, and you have your rhubarb fix! (And if you really have to, you can still garnish with strawberries...)

• Get the recipe: Rhubarb Shortcake at Gourmet

(Image: Romulo Yanes/Gourmet)

Comments (5)

Ha ha ha! You would get into an interesting conversation with my mother- she feels exactly opposite when it comes to shortcakes. Only pound cakes for her! I used to think the same until I got the July 2007 issue of Martha Stewart with the luscious shortcake on the cover. It was a big shortcake filled with whipped cream & strawberries & blueberries. So now, I love both versions! But never, never, never the sponge kind from the grocery store!

Why is everyone writing about rhubarb all of a sudden?

mariyaodessa...I think everyone's writing about rhubarb because it's rhubarb harvesting season :)

I made some rhubarb shortcake too last week. I made the shortcake from scratch. Yum!

Rhubarb is called the "Spring Tonic" by the old timers around this area because it's a potent diarrhetic. It may taste good with alot of sugar, but for some people, it's a source of diarrhea. Local strawberries on angelfood cake makes the perfect shortcake.