Introduction:
A cozy classic with a tangy twist this Rhubarb Shortcake is tender, buttery, and bursting with sweet-tart flavor. Topped with fluffy whipped cream, it’s the perfect dessert to welcome spring or simply sweeten your day. Serve it warm, share it with love.
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, toss chopped rhubarb with 1/2 cup granulated sugar. Let it sit for 15 minutes to get nice and juicy.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until you have a crumbly texture.
- In another bowl, mix the milk with the remaining 1/2 cup sugar and vanilla.
- Stir the wet ingredients into the dry just until combined don’t overmix.
- Fold in the rhubarb and its juices.
- Pour the batter into a greased 9×13-inch baking dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool slightly.
- Meanwhile, whip the heavy cream to soft peaks. Add powdered sugar and vanilla, and continue whipping to stiff peaks.
- Slice, serve warm, and top each portion with a dreamy dollop of whipped cream.
Variation
-
Add Strawberries for a Classic Combo
Mix in 1 cup of chopped fresh strawberries with the rhubarb to balance the tartness with a touch of natural sweetness. This classic pairing is perfect for spring and gives the shortcake a beautiful burst of color. -
Use Brown Sugar for a Deeper Flavor
Swap out the white sugar for light brown sugar in the batter for a hint of caramel-like richness. It complements the tart rhubarb and adds a rustic, bakery-style depth to each bite. -
Try Buttermilk Instead of Regular Milk
Using buttermilk instead of whole milk adds a subtle tang and helps create a softer, fluffier texture in the shortcake. It pairs especially well with the bright flavor of rhubarb.
Cooking Notes
-
Don’t Overmix the Batter
Stir just until the flour disappears. Overmixing will develop the gluten and make the cake tough instead of tender and soft, which we definitely don’t want here. -
Cut Rhubarb Evenly
Make sure the rhubarb pieces are uniform in size (around ½ inch) so they cook evenly and don’t sink too much in the batter. This ensures a balanced bite in every slice. -
Watch the Bake Time
Ovens vary, so start checking at the 30-minute mark. A toothpick should come out clean, and the top should be lightly golden. Avoid overbaking or it might turn dry.
Serving Suggestions
-
Top with Warmed Fruit Compote
Serve the shortcake with a spoonful of warm rhubarb or berry compote on top for an extra hit of fruit and a glossy finish. It makes it feel like something from a café! -
Add a Scoop of Vanilla Ice Cream
If you’re serving it warm, try pairing it with a scoop of vanilla bean ice cream. The contrast between hot and cold, tangy and creamy, is irresistible. -
Sprinkle with Toasted Almonds or Crumbled Biscuits
For a little crunch, garnish with toasted sliced almonds or buttery crumbled shortbread cookies on top of the whipped cream.
Tips
-
Chill the Bowl for Whipped Cream
Before whipping the cream, pop your bowl and beaters in the freezer for 10 minutes. It helps the cream whip faster and hold its peaks longer especially on warmer days. -
Use Fresh Rhubarb if Possible
Fresh rhubarb has a brighter, more vibrant flavor and a firm texture that holds up during baking. If using frozen rhubarb, thaw and drain it well to avoid excess moisture. -
Prep Ahead for Ease
You can prep the rhubarb and dry ingredients a few hours in advance or even the night before. Just keep the wet ingredients separate until ready to bake for best texture.
Frequently Asked Questions
-
Can I make this shortcake ahead of time?
Yes! You can bake the shortcake a day in advance. Just store it covered at room temperature. Warm individual slices in the oven or microwave before serving for that fresh-baked feel. -
Can I use frozen rhubarb?
Absolutely. Just thaw it completely and drain off any excess liquid before using. Frozen rhubarb may release a bit more juice, so reduce the soaking time slightly to avoid sogginess. -
What can I use instead of heavy cream for the topping?
You can use whipped coconut cream or a store-bought dairy-free whipped topping if you’re looking for a non-dairy alternative. Keep it chilled and whip it just before serving for best results. -
Why is my shortcake dense or dry?
This usually happens from overmixing the batter or overbaking. Be gentle when combining the ingredients, and keep an eye on it near the end of baking time. Also, make sure your baking powder is fresh!
Conclusion
There’s something so comforting about the tart brightness of rhubarb baked into a tender, golden shortcake especially when it’s topped with clouds of sweet whipped cream. Whether you’re baking for a spring gathering, a weekend treat, or just because rhubarb’s in season, this dessert brings joy in every bite. Serve it warm, share it with friends, and savor the simple magic.
Print
Rhubarb Shortcake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy classic with a tangy twist this Rhubarb Shortcake is tender, buttery, and bursting with sweet-tart flavor. Topped with fluffy whipped cream, it’s the perfect dessert to welcome spring or simply sweeten your day. Serve it warm, share it with love.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, toss chopped rhubarb with 1/2 cup granulated sugar. Let it sit for 15 minutes to get nice and juicy.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until you have a crumbly texture.
- In another bowl, mix the milk with the remaining 1/2 cup sugar and vanilla.
- Stir the wet ingredients into the dry just until combined—don’t overmix.
- Fold in the rhubarb and its juices.
- Pour the batter into a greased 9×13-inch baking dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool slightly.
- Meanwhile, whip the heavy cream to soft peaks. Add powdered sugar and vanilla, and continue whipping to stiff peaks.
- Slice, serve warm, and top each portion with a dreamy dollop of whipped cream.
Notes
- You can sub in strawberries for part of the rhubarb if you want a more mellow flavor.
- For extra richness, brush the top with a little cream and sprinkle sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: rhubarb shortcake, spring dessert, whipped cream, easy shortcake, fruit dessert