RHUBARB SHORTCAKE

By BobD

Ingredients

• 4 SERVINGS
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream plus additional for brushing
• 1 teaspoon turbinado sugar such as Sugar in the Raw
• 1 lb rhubarb stalks, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon cream Sherry
• 1 teaspoon cornstarch
• ACCOMPANIMENT: lightly sweetened whipped cream

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 425F with rack in middle.
Lightly butter a baking sheet.

Whisk together flour, baking powder, and salt. Stir in cream just until a dough forms. Gather dough into a ball and gently knead together once or twice on a lightly floured surface.

Roll or pat out dough into a 6-inch square (about 1/2 inch thick). Trim edges with a floured knife and cut into 4 squares.

Brush tops with cream and sprinkle with turbinado sugar.

Bake on baking sheet until golden, 15 to 20 minutes, then transfer biscuits to a rack to cool.

While biscuits bake, cook rhubarb with granulated sugar and butter in a medium saucepan over medium heat, stirring occasionally, until fruit is very tender and falling apart, about 10 minutes.

Stir together Sherry and cornstarch, then add to rhubarb mixture and simmer, stirring, until mixture is slightly thickened, 1 to 2 minutes.

Split biscuits, then sandwich rhubarb and whipped cream inside them.