Individual Rhubarb Shortcakes
Recipe: #31963
May 07, 2019
Categories: Desserts, Cookies, Rhubarb, Mothers Day, Oven Bake, Non-Dairy, Vegetarian, Cut Out, Flour, Kosher Dairy, more
"From our weekday newspaper The West Australian and their Mother's Day special. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.