STRAWBERRY AND RHUBARB SHORTCAKES
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours.
- For the shortcakes: Preheat the oven to 400 degrees F.
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don't twist the cutter, otherwise you'll squish the sides and the shortcakes won't rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
- Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet.
- With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately.
BLACKBERRY AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
SHORTCAKE WITH FRESH RHUBARB SAUCE
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (2-1/4 cups sauce).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.
Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB SHORTBREAD BARS
A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Provided by Kitchen Witch
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
- Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
- Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
- Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g
MAKEOVER RHUBARB SHORTCAKE DESSERT
Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original's egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. , Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 332 calories, Fat 10g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 168mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
BUTTERMILK SHORTCAKES WITH RHUBARB AND BERRIES
A simple buttermilk biscuit serves as the basis for fruit shortcake. As with many easy recipes, your success rate at making biscuits will most likely grow exponentially with each attempt. There's nothing tricky about it; just be sure to work quickly and not to overwork the dough at all, which will cause the biscuits to become heavy and flat. In this recipe, a traditional strawberry shortcake is enhanced by a rhubarb compote to serve along with the macerated berries. You can use one fruit and not the other (by doubling the amount of either topping). Or substitute an equal amount of another fruit for the rhubarb, or macerate any other type of berry. An apricot compote would be lovely with macerated blackberries, for example, or nectarines with raspberries. The whipped cream, however, is not optional; it's a fundamental part of the appeal of fruit shortcake. The biscuits, meanwhile, can be served on their own for breakfast, topped with a pat of butter and your favorite jam. (If you are planning to serve them with savory dishes like eggs and bacon, however, omit the sugar and vanilla bean.)
Yield makes 10
Number Of Ingredients 28
Steps:
- Prepare baking sheet Line a large cookie sheet with parchment paper.
- Cut butter into dry ingredients Whisk together flours, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut the butter into the flour until the largest pieces are the size of small peas.
- Mix dough Rub the vanilla seeds into the buttermilk with your fingers (this is the best way to disperse the seeds, but alternatively, you can scrape the bean against the side of the measuring cup with a rubber spatula). Add the buttermilk to the flour mixture, stirring with a fork until most of the ingredients have come together into a moist dough (it's okay if some flour is left on bottom of bowl).
- Form biscuits Turn out dough onto a clean work surface and gather any loose bits together. Press lightly to fully incorporate all the ingredients while patting into a rough rectangle, being careful not to overwork the dough. Fold dough into thirds: Starting with a short end, carefully fold over, then fold the other end over the first.. (The folding adds an extra layering of flakiness to the finished biscuits.) Pat out dough until 1 1/4 inches thick. Using a floured biscuit cutter, cut dough into 2 1/2-inch rounds.
- Bake Preheat oven to 400°F. Place rounds on prepared cookie sheet, about 1 inch apart. Gather together scraps; pat out again, and cut once. Chill 20 minutes. Brush tops with the cream and sprinkle with sanding sugar. Bake 10 minutes, and rotate sheet. Reduce heat to 375°F, and continue to bake until golden brown and cooked through, about 12 minutes more. Transfer biscuits to a wire rack to cool.
- Serve Split biscuits, and layer with whipped cream and rhubarb compote. Serve berries on the side. Or, set out a platter of biscuits and bowls of each topping and let guests build their own shortcakes. Biscuits are best eaten the day they are made.
- IN A DEEP MIXING BOWL set in a large ice-water bath, whisk cream by hand until soft peaks form. Sprinkle with the sugar, add vanilla, and whisk until soft peaks return. Do not overbeat.
- Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit). Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).
- Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved. Add rhubarb, and stir to coat in sugar syrup. (There won't be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.) Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes. (Do not overcook; you want most of the rhubarb pieces to hold their shape.)
- Cool Remove from heat and let cool completely, about 1 hour, before using. Compote can be refrigerated in an airtight container up to 1 week.
- IN A BOWL, toss berries with sugar and lemon juice to combine. Let stand at room temperature 20 minutes to draw out some of the juices before serving.
STRAWBERRY RHUBARB SHORTCAKES
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Mother's Day Strawberry Spring Chill Rhubarb Gourmet
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make the filling:
- In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
- Make the shortcakes:
- Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
- In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.
BLACKBERRY-SWIRL POUND CAKE
Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
- In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
- Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.
Nutrition Facts : Calories 335 g, Fat 13 g, Fiber 1 g, Protein 4 g
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