Rhubarb and Lemon Curd Shortcakes

So I spent some time browsing the giant cookbook that is the internet for a recipe that would retain the simplicity of strawberry shortcake while also enhancing it.  I found several incredibly appealing recipes – the second place recipe was hazelnut shortcakes with blackberries and cassis cream.  But that seemed like too much of a departure from the original, so I passed on it, although don’t be surprised if it shows up on here soon – I’m a huge sucker for cassis.

Rhubarb and Lemon Curd Shortcakes

Serves 6

For the shortcakes:

• 2 c. flour
• 4 tsp baking powder
• 3/4 tsp salt
• 1/3 c. sugar
• 2 TBS butter, chilled
• 2 TBS shortening
• 1 c. half and half or buttermilk
• Melted butter to brush shortcakes

Preheat oven to 400°F.  In a large bowl, whisk together flour, baking powder, salt, and sugar.  Cut in butter and shortening in small pieces.  Mix with a pastry cutter or fork, pressing butter into flour to make a crumbly mixture.  Mix in half and half or buttermilk until fully incorporated.  Drop dough onto greased or parchment-paper lined baking sheet with a large spoon.  Brush with melted butter and sprinkle with turbinado sugar.  Bake for 15-18 minutes, until golden brown on top.

For the lemon curd:

• 5 egg yolks
• 1 c. sugar
• juice and zest of 3-4 medium lemons
• 2-4 TBS butter (optional)

Fill a medium sized pan halfway with water and bring to a low boil.  In a smaller, metal pot or bowl, whisk together egg yolks, sugar, and juice and zest of lemons.  Place egg-lemon mixture over boiling water and cook, whisking constantly, for 8-10 minutes, or until a thick curd has formed.  Remove from heat and whisk in butter a tablespoon at a time.  To store, press plastic wrap against the surface and refrigerate.

[Note:  All curd recipes call for the addition of butter at the end.  However, I completely forgot to add it this time, and didn’t notice a difference.  In fact, I liked the texture of the curd somewhat better without the butter!  So it’s completely up to personal preference whether or not to include it.]

For the rhubarb compote:

• 4 stalks (about 1 lb.) rhubarb, washed and trimmed
• 1/3. cup sugar
• 1/4 c. citrus juice  or water (I used Simply Limeade)

Chop rhubarb into 1/2 inch pieces.  Mix with sugar and citrus juice or water in a medium pan.  Cook over medium heat for 10-15 minutes, stirring occasionally, until rhubarb has broken down and a compote has formed.

To serve shortcakes, slice open and spread a layer of lemon curd topped with a layer of rhubarb compote on the bottom shortcake.  Replace shortcake top and slather with homemade whipped cream.