Individual Rhubarb Shortcakes

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian and their Mother's Day special. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (92.3 g)
  • Calories 368.1
  • Total Fat - 22.4 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 63.5 mg
  • Sodium - 13.8 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 1.9 g
  • Sugars - 19.7 g
  • Protein - 3.8 g
  • Calcium - 33 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

To make shortcakes, beat butter and sugar in a small bowl of an electric mixer until fluffy and then add the flours and beat on a low speed until just combined.

Step 2

Turn out onto a clean bend and using hands, bring mixture together to form a sift dough and then roll out between 2 sheets of baking paper until 1/2 cm thick and then using a 9 cm round cutter, cut out 6 rounds, re-rolling dough as necessary.

Step 3

Place rounds on a large oven try lined with baking paper and cook in a moderately slow oven (160C) for about 15 to 18 minutes or until edges are lightly golden and then let cool on tray.

Step 4

Meanwhile place rhubarb, sugar, zest and juice in a large frying pan and stir over a low heat until sugar is dissolved and cook, stirring occasionally, over a medium heat, for about 2 to 3 minutes, or until rhubarb is tender. and then let cool.

Step 5

Just before serving, top shortcakes with cream then rhubarb.

Tips & Variations

No special items needed.