Forget Strawberries! It's Time for Rhubarb Shortcake

Forget Strawberries! It's Time for Rhubarb Shortcake

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Jun 2, 2010
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)
Created with Sketch.