Rhubarb Crisp Shortcake

 

Can we just combine all the best rhubarb desserts into one? Probably not but let’s make two of them have a baby.

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This recipe combines the most delicious butter oatmeal crumble topping with a flawless, flakey biscuit recipe. Pair with rhubarb compote (or any fruit or jam) and whipped cream and you will be very very happy.

 
Yield: 9
Rhubarb Crisp Shortcake

Rhubarb Crisp Shortcake

Ingredients

For the biscuits
  • 2 1/2 cup all purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter, cold
  • 1 cup milk 
  • 1 tablespoon vinegar
For the crisp topping
  • 3 Tbsp butter, room temperature
  • 1/3 cup oats
  • 1/3 cup all purpose flour
  • 1/3 cup brown sugar
  • Pinch of salt
For the rhubarb compote
  • 1 lb rhubarb, chopped
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Squeeze of lemon juice
  • Alternatively, rhubarb jam will work great

Instructions

For the compote
  1. In a pot, combine rhubarb, sugar and a splash of water and put on medium high heat. Bring to a simmer and reduce to medium. Allow rhubarb to break down to desired texture, about 5-10 minutes. Remove from heat, add lemon juice and vanilla, and set aside.
For the biscuits
  1. Preheat your oven to 425 and line a baking sheet with parchment. 
  2. In a bowl, combine flour, baking powder, baking soda and salt. Grate cold butter into dry ingredients. Add your vinegar to your milk, and pour into your bowl. Mix with a wooden spoon until a shaggy mass develops, and then turn out onto counter.
  3. Gather your dough as best as you can by pressing it into a ball. Flatten your dough into a square, about 7-8 inches wide. Cut your dough in half and in half again to create 4 pieces. Stack the pieces on top of one another and then flatten again into a 7-8 inch square. Using a chef's knife or bench scrapper, push up against the edge of the dough to straighten. Set aside.
  4. In a small bowl, combine crisp ingredients with your hands and work until a crumbly mixture forms. Add crisp onto biscuit dough and gently press it in to create an even layer on top. Cut dough into 9 evenly sized biscuits and carefully transfer to your tray. 
  5. Bake for 15-20 minutes or until golden brown. Allow to cool for 10 minutes and serve with rhubarb compote and sweetened whipped cream.
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dessert, everyday recipesEm Lawrence