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2024-05-15 08:11:51
Rhubarb - Shortcakes w/ Buttermilk Whipped Cream
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Ingredients
- subheading: Gather Your Ingredients:
- subheading: RHUBARB:
- 2 1⁄4 pounds rhubarb, trimmed and cut into ¾-inch pieces
- 1 1⁄4 cups (8¾ ounces) sugar
- 2 teaspoons lemon juice
- 1⁄4 teaspoon table salt
- subheading: SHORTCAKES:
- 2 cups (10 ounces) all-purpose flour
- ⅓ cup (2⅓ ounces) sugar, plus 2 teaspoons for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 12 tablespoons cold butter, cut into 1⁄2-inch pieces, plus 2 tablespoons melted for brushing
- 1⁄2 cup plus 2 tablespoons buttermilk, chilled
- subheading: WHIPPED CREAM:
- 1 cup heavy cream, chilled
- 1⁄2 cup buttermilk, chilled
- ⅓ cup (2⅓ ounces) sugar
- Pinch table salt
- subheading: Key Equipment:
- The Best Food Processors
- The Best Mixing Bowls
- To highlight the red hue of the cooked rhubarb, we suggest looking for raw rhubarb that is mostly red. This recipe works best with rhubarb stalks that are ½ to ¾ inch thick. If stalks are thicker than 1 inch, cut them in half lengthwise before cutting them into ¾-inch pieces.
Steps
Directions at americastestkitchen.com
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