What the heck is this?
This is what happens when classic strawberry shortcake decides to go rogue. Instead of the usual berries, we’re leaning into rhubarb—tart, punchy, and wildly underrated. The shortcakes are buttery and tender with that perfect crumbly-soft texture, and the rhubarb is roasted (or gently simmered) into a jammy, sweet-tart compote that’s basically a spoonful of sunshine. Stack it all up with lightly sweetened whipped cream, and you’ve got a dessert that’s nostalgic, fresh, and just bougie enough to bring to your next brunch.
Why You’ll Love This Recipe
Because rhubarb deserves its moment, and this is it. This shortcake is a flavor bomb of tangy fruit, buttery biscuit, and airy whipped cream. It’s easy to make but looks like you tried way harder than you actually did. It’s not too sweet, perfectly balanced, and lets that gorgeous ruby rhubarb shine without hiding it under a pile of sugar. Bonus: you can prep everything ahead and assemble when you’re ready to impress.
The Good Stuff You’ll Need
For the rhubarb:
- 4 cups chopped rhubarb (fresh or frozen)
- ½ cup granulated sugar
- Zest and juice of ½ orange (or lemon if you prefer sharper)
- 1 tsp vanilla extract
- Pinch of salt
For the shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- Optional: coarse sugar for sprinkling
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Let’s Do This
- Make the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange zest and juice, vanilla, and a pinch of salt. Simmer over medium heat, stirring occasionally, until the rhubarb is soft and jammy, about 10–15 minutes. Let cool to room temp or chill—it thickens as it sits.
- Mix the shortcakes: Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in cream and vanilla until just combined (don’t overmix!).
- Shape and bake: Turn the dough onto a lightly floured surface. Pat into a 1-inch thick slab and cut into rounds or squares (you’ll get 6–8). Place on a baking sheet, brush tops with cream, and sprinkle with coarse sugar if using. Bake for 15–18 minutes or until golden brown. Cool slightly.
- Whip it good: In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the magic: Split the shortcakes in half. Spoon a generous amount of rhubarb compote onto the bottom half, dollop with whipped cream, and cap with the top biscuit. Extra cream and compote on the side? Always a yes.
Serving Suggestions
Serve as dessert, brunch, or an afternoon “I need something lovely” treat. Add a scoop of vanilla ice cream if you’re going all out. Rhubarb shortcake also makes a beautiful centerpiece for a spring or summer dinner party—stack them on a platter and let everyone build their own.
Switch It Up
Mix in some strawberries with the rhubarb for a more familiar flavor or if your rhubarb’s extra tart. Add a splash of rose water or cardamom to the compote for a floral twist. Swap the whipped cream for crème fraîche or a lemon mascarpone whip if you’re feeling fancy.
Make-Ahead Tips
You can make the rhubarb compote up to 5 days ahead and store it in the fridge. The shortcakes can be baked a day ahead—just reheat briefly in the oven to refresh. Whip the cream just before serving for max fluff (or use stabilized whipped cream if prepping early).
Questions People Actually Ask
Do I have to peel rhubarb? Nope. Just trim off any rough ends or super stringy outer layers. No need to peel unless it’s really woody.
Can I use frozen rhubarb? Yes! Just thaw and drain it first, then cook it down as usual.
What if my rhubarb is super sour? Add a bit more sugar or balance with some strawberries or extra orange juice.
Can I use store-bought biscuits? You can, but homemade shortcakes are next-level. And honestly? They’re not that hard.
Rhubarb Shortcake: Tart, Sweet, and Totally a Springtime Flex
- Total Time: ~1 hour
- Yield: 6–8 shortcakes 1x
Description
This is what happens when classic strawberry shortcake decides to go rogue. Instead of the usual berries, we’re leaning into rhubarb—tart, punchy, and wildly underrated. The shortcakes are buttery and tender with that perfect crumbly-soft texture, and the rhubarb is roasted (or gently simmered) into a jammy, sweet-tart compote that’s basically a spoonful of sunshine. Stack it all up with lightly sweetened whipped cream, and you’ve got a dessert that’s nostalgic, fresh, and just bougie enough to bring to your next brunch.
Ingredients
For the rhubarb:
4 cups chopped rhubarb (fresh or frozen)
½ cup granulated sugar
Zest and juice of ½ orange (or lemon if you prefer sharper)
1 tsp vanilla extract
Pinch of salt
For the shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
⅔ cup heavy cream (plus more for brushing)
1 tsp vanilla extract
Optional: coarse sugar for sprinkling
For the whipped cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Make the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange zest and juice, vanilla, and a pinch of salt. Simmer over medium heat, stirring occasionally, until the rhubarb is soft and jammy, about 10–15 minutes. Let cool to room temp or chill—it thickens as it sits.
Mix the shortcakes: Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in cream and vanilla until just combined (don’t overmix!).
Shape and bake: Turn the dough onto a lightly floured surface. Pat into a 1-inch thick slab and cut into rounds or squares (you’ll get 6–8). Place on a baking sheet, brush tops with cream, and sprinkle with coarse sugar if using. Bake for 15–18 minutes or until golden brown. Cool slightly.
Whip it good: In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
Assemble the magic: Split the shortcakes in half. Spoon a generous amount of rhubarb compote onto the bottom half, dollop with whipped cream, and cap with the top biscuit. Extra cream and compote on the side? Always a yes.
Notes
Serve as dessert, brunch, or an afternoon “I need something lovely” treat. Add a scoop of vanilla ice cream if you’re going all out. Rhubarb shortcake also makes a beautiful centerpiece for a spring or summer dinner party—stack them on a platter and let everyone build their own.
Nutrition
- Calories: ~390 kcal per serving
- Fat: ~18g
- Carbohydrates: ~5g
- Protein: ~52g