Forget Strawberries! It's Time for Rhubarb Shortcake


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

Related: Rhubarb! 9 Tangy-Sweet Recipes for Spring

(Image: Romulo Yanes/Gourmet)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.