Rhubarb Shortcake Whipped Cream (Print-Friendly Version)
Tangy rhubarb and buttery shortcake topped with whipped cream for a classic springtime dessert.
# Ingredients:
→ Shortcake Base
01 -
2 cups chopped rhubarb
02 -
1 cup granulated sugar, divided
03 -
2 cups all-purpose flour
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
06 -
1/2 cup cold unsalted butter, cubed
07 -
1 cup whole milk
08 -
1 teaspoon vanilla extract
→ Whipped Cream Topping
09 -
1 cup heavy cream
10 -
2 tablespoons powdered sugar
11 -
1 teaspoon vanilla extract
# Steps:
01 -
In a medium bowl, combine chopped rhubarb with 120 g granulated sugar (half of the total amount). Let stand for 15 minutes to allow the juices to be released.
02 -
Preheat the oven to 175°C (350°F). Grease a 33 × 23 cm (9 × 13-inch) baking dish.
03 -
In a large mixing bowl, whisk together the flour, baking powder, and salt.
04 -
Add the cold cubed butter to the dry mixture and cut it in using a pastry cutter or fingertips until a coarse, crumbly texture forms.
05 -
In a separate bowl, blend the milk with the remaining 120 g granulated sugar and vanilla extract until thoroughly combined.
06 -
Gently stir the wet ingredients into the dry ingredients just until incorporated; avoid overmixing.
07 -
Fold in the macerated rhubarb along with any released juices to distribute evenly throughout the batter.
08 -
Spread the batter evenly in the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
09 -
In a chilled bowl, whip heavy cream to soft peaks. Add powdered sugar and vanilla extract, then continue to whip to stiff peaks.
10 -
Slice the warm shortcake and serve each portion topped with a generous dollop of whipped cream.
# Notes & Tips:
01 -
Strawberries can partially replace rhubarb to mellow the tartness.
02 -
For a richer crust, brush the surface with cream and sprinkle with sugar before baking.