Claire Ptak’s Cardamom Rhubarb Shortcakes

Cardamom Rhubarb Shortcakes
Recipe Development by Claire Ptak

American expat Claire Ptak is baking Meghan and Prince Harry’s royal wedding cake! In honor of that, we’re sharing one of her perfect summer recipes, Cardamom Rhubarb Shortcakes, and sharing a little bit about her.

Claire  brings her California roots, including work at Chez Panisse, to her London-based Violet Bakery, a modern cult favorite, and her corresponding The Violet Bakery Cookbook (Square Peg, 2015). Here is what Claire has to say about her Cardamom Rhubarb Shortcakes: “My scones at Violet are made like an American shortcake—with a lot of butter and no eggs. I use pillows of lightly whipped heavy cream, and put cream in the dough to make them extra-rich. I made these shortcakes with rhubarb flavoured with cardamom pods and orange peel for a winter feel. Shortcakes work best with acidic fruit jam like raspberry, plum, or rhubarb.”

Cardamom Rhubarb Shortcakes
Makes 12
  • 5 cups (625 grams) plain/all-purpose flour
  • 2 tablespoons (30 grams) baking powder
  • ½ cup (100 grams) caster sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter
  • 2½ cups (600 grams) double/heavy whipping cream
  • 1 medium egg (47 grams), lightly beaten
  • Roasted Rhubarb (recipe follows) or
  • good-quality jam and freshly whipped cream, to serve
  1. Line a baking tray with parchment paper.
  2. In a large bowl, sift together flour and baking powder; stir in sugar and salt.
  3. Cut butter into small pieces, and rub through dry ingredients with a pastry cutter, the back of a fork, or your fingers, or use an electric mixer or food processor. Any which way you like to get a coarse, crumbly result. Pour cream over top, and stir with a wooden spoon until just combined.
  4. Turn out dough onto a lightly floured surface, and press together into a block. Let dough rest for 5 minutes.
  5. When ready, roll dough to 1-inch (2½-centimeter) thickness, and use a 2¼-inch (6-centimeter) round pastry cutter to stamp out even rounds, but try not to handle the dough too much. Transfer shortcakes to prepared pan. Cover with cling film (plastic wrap), and refrigerate or freeze for 10 to 20 minutes. This will help the shortcakes keep their shape while baking.
  6. Preheat oven to 400°F (200°C).
  7. Brush shortcakes with egg.
  8. Bake for 18 to 25 minutes, depending on their size. Remove shortcakes from oven, and transfer to a wire rack to allow them to cool completely. To serve, split shortcakes in half, spread with Roasted Rhubarb, and fill with cream.

Roasted Rhubarb
Makes about 12 servings
  • 7½ cups (750 grams) rhubarb
  • 6 tablespoons (72 grams) caster sugar
  • 12 cardamom pods (crushed in a mortar and pestle)
  • Zest and juice of 1 orange
  1. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
  2. Cut rhubarb, and place in a single layer on prepared pan. Sprinkle with sugar, and add remaining ingredients. Cover with foil.
  3. Roast for 10 to 20 minutes. Uncover and roast until rhubarb retains its shape but is almost jammy, about 10 minutes more.



Previous articleOrange-Plum Lamington Loaf Cake
Next articleCrispy Strawberry Treats


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.