Photo: David Holifield
Rhubarb Shortcakes
11 ingredients
8 servings
openrecipes
The color of the rhubarb stalks, which can range from pale pink to deep red, will affect the color of the filling in these shortcakes.
Estimated Nutrition (whole recipe, rough)
694
Calories
14g
Protein
18g
Fat
109g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 rhubarb, trimmed, sliced 1-inch thick
- 1 sugar
- 1/2 red wine
- 1 vanilla bean, split lengthwise
- 1 cake flour
- 4 baking powder
- 1 sugar
- 1 1/2 kosher salt
- 1 all-purpose flour plus more for work surface
- 3 chilled heavy cream, divided
- 1/4 (1/2 stick) unsalted butter, melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes