Individual Rhubarb Shortcakes
Created by ImPat on May 7, 2019
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31963
Ingredients
- 350 grams rhubarb, trimmed (1/2 bunch)
- 1/3 cup caster sugar
- 1 teaspoon orange zest, finely grated
- 2 teaspoons orange juice
- 2/3 cup heavy whipping cream (thicken cream and whipped)
- FOR SHORTCAKES
- 125 grams unsalted butter (chopped and at room temperature)
- 1/4 cup caster sugar
- 2/3 cup all-purpose flour (plain)
- 1/2 cup self-rising flour
- 2 tablespoons rice flour
How to Make
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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.
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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.
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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.
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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.
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Step 5: Just before serving, top shortcakes with cream then rhubarb.
Nutritional Facts
- 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