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.
Recipe by Bake from Scratch at