Strawberry Rhubarb Shortcake Bake
This strawberry rhubarb cobbler is made with macerated berries and topped with buttery flaky biscuits that cook to a golden brown in the oven.
Ingredients
Strawberry Rhubarb Compote
- 4 cups sliced strawberries, about 2 cartons
- 2 cups rhubarb, chopped, about 4-6 stalks
- 1 cup granulated sugar
- 1/3 cup fresh orange juice
- 1 large orange, zested
- 1 tbsp arrowroot powder
Biscuits
- 3 cups flour
- 2 tbsp baking powder
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 sticks butter, cold and unsalted (12 tbsp)
- 1 cup half and half
- heavy cream for brushing
- Optional: turbino sugar for sprinkling (granulated sugar works as well)
Instructions
- Preheat the oven to 375 degrees F.
- Start by mixing all of the ingredients for the strawberry and rhubarb compote in a medium sized bowl. Then let it sit for about 10 minutes so the sugar melts and the strawberries and rhubarb are nice and syrupy.
- Pour the strawberry rhubarb mixture into a 9x13 pan or any baking dish that is large enough. Set aside.
- To make the biscuits. In a large bowl or a food processor, mix the flour, baking powder, sugar and salt. Next add the cold butter and mix using a pastry blender or pulsing in the food processor until you get a fine crumb. It should look like sand. Add in the half and half and mix until the dough starts to form, then turn it out on a cold floured work surface.
- Knead until the dough comes together. Only about 3-5 turns as you don’t want to over knead the dough and have your biscuits turn out tough and dense. Shape the dough into a square half the size of the baking dish. Then slice so that you get 9-12 biscuits.
- Arrange the biscuits on top of the strawberry rhubarb mixture in the pan. I like to make mine into a checkered pattern.
- Brush the biscuits with some heavy whipping cream then sprinkle with sugar. This helps the tops of the biscuits get nice and golden brown.
- Bake until the biscuits are cooked all the way through, their tops are golden brown and the strawberry rhubarb mixture is bubbling. About 35-45 minutes. It took mine 45 minutes.
- To serve, scoop warm into a bowl and top with some homemade whipped cream or vanilla ice cream.
Nutrition
Calories: 288kcal | Carbohydrates: 61g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 382mg | Potassium: 73mg | Fiber: 1g | Sugar: 30g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg