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.
Dining and Cooking