STRAWBERRY RHUBARB SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
- Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
- For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
- For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
- Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.
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 SHORTCAKES
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.
- Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.
- In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with Rhubarb Compote and whipped cream.
Nutrition Facts : Calories 510 g, Fat 24 g, Fiber 2 g, Protein 7 g
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