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
Scale
- 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