Rhubarb-Peach Shortcake

Rhubarb-Peach Shortcake Recipe | Vegetarian Dessert

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Rhubarb-Peach Shortcake is a delightful dessert that combines the tartness of rhubarb with the sweetness of peaches, all nestled between tender, flaky biscuits. This recipe is perfect for showcasing the fresh flavors of summer and is sure to be a hit at any gathering.

History

Shortcakes have been a popular dessert in the United States since the 19th century. Originally made with a sweetened biscuit dough, shortcakes were traditionally filled with fresh fruit and topped with whipped cream. This recipe puts a modern twist on the classic shortcake by incorporating the unique flavors of rhubarb and peaches.

Ingredients

Biscuits

1 cup all-purpose flour
1 cup cake flour
1 tbsp baking powder
0.5 tsp baking soda
0.5 tsp salt
2.5 tbsp cold unsalted butter, cut into small pieces
2.5 tbsp cold cream cheese, cut into small pieces
0.75 cup buttermilk
1 large egg white, lightly beaten
1 tsp granulated sugar

Filling

0.75 lb (340 g) (3 cups) rhubarb, trimmed and cut into 0.5 inch-long pieces
0.5 cup granulated sugar
1 tbsp fresh lemon juice
2 ripe peaches
0.25 cup whipping cream
1 cup non-fat vanilla yogurt

How to prepare

Biscuits

Preheat the oven to 425°F (218°C).
Line a baking sheet with parchment paper or coat the sheet with nonstick cooking spray.
In a mixing bowl, stir together all-purpose flour, cake flour, baking powder, baking soda, and salt.
Use a pastry blender or two table knives to cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs.
Make a well in the center and add the buttermilk.
Stir with a fork just until a dough forms.
Turn the dough out onto a lightly floured surface and knead it very briefly.
Pat the dough into a 0.25-inch-thick piece and cut biscuits with a 3-inch cutter.
Re-roll any dough scraps and cut more biscuits.
Arrange the biscuits on the prepared baking sheet, brush the tops with egg white, and sprinkle with sugar.
Bake for about 10 minutes or until golden brown.
Remove from the oven, transfer to a rack, and let cool slightly.

Filling

In a medium-sized saucepan, stir together rhubarb, sugar, and lemon juice.
Bring to a simmer over low heat.
Cook, uncovered, for 1 minute.
Using a slotted spoon, transfer the rhubarb to a bowl.
Increase the heat to medium and boil the liquid until syrupy, about 2 minutes or until about 0.5 cup remains.
Add the syrup to the reserved rhubarb and set aside.
Blanch the peaches in boiling water for 1 minute.
Remove the peaches with a slotted spoon and refresh them under cold water.
Slip off the skins and discard.
Cut the peaches in half, remove the pits, and thinly slice them.
Add the sliced peaches to the rhubarb and gently stir to mix.
Whip the cream in a chilled bowl until firm peaks form.
Fold the whipped cream into the yogurt.
To assemble the shortcakes, use a serrated knife to slice the biscuits in half and place the bottoms on dessert plates.
Spoon the fruit filling onto and around the biscuits.
Spoon some of the yogurt-cream topping over the fruit.
Replace the biscuit tops and top with whipped cream.

Variations

Substitute strawberries or raspberries for the peaches.
Add a sprinkle of cinnamon or nutmeg to the biscuit dough for a warm, spicy flavor.
Drizzle the finished shortcakes with a honey or caramel sauce for added sweetness.

Cooking Tips & Tricks

Be sure to handle the biscuit dough gently to ensure a tender texture.

- Cutting the butter and cream cheese into small pieces before adding them to the dry ingredients will help distribute them evenly throughout the dough.

- When simmering the rhubarb, be careful not to overcook it, as it can become mushy.

- Blanching the peaches will make it easier to remove the skins.

Serving Suggestions

Serve Rhubarb-Peach Shortcake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

Kneading the biscuit dough briefly will help create a light and tender texture.

- Folding the whipped cream into the yogurt gently will ensure a smooth and creamy topping.

Ingredient Substitutions

If you don't have cake flour, you can use all-purpose flour instead.

- You can use frozen peaches if fresh peaches are not in season.

- Greek yogurt can be used in place of non-fat yogurt.

Make Ahead Tips

The biscuits can be made ahead of time and stored in an airtight container at room temperature. The fruit filling can also be prepared in advance and refrigerated until ready to assemble the shortcakes.

Presentation Ideas

Arrange the shortcakes on a platter and garnish with fresh mint leaves for a beautiful presentation. Dust the tops with powdered sugar for an elegant finishing touch.

Pairing Recommendations

Rhubarb-Peach Shortcake pairs well with a glass of sparkling wine or a cup of hot tea. The tartness of the rhubarb and the sweetness of the peaches complement a wide range of beverages.

Storage and Reheating Instructions

Store any leftover shortcakes in the refrigerator for up to 2 days. To reheat, place them in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Rhubarb-Peach Shortcake contains approximately 320 calories.

Carbohydrates

Each serving of Rhubarb-Peach Shortcake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Rhubarb-Peach Shortcake contains approximately 12 grams of fat.

Proteins

Each serving of Rhubarb-Peach Shortcake contains approximately 6 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Peaches are rich in vitamin A and vitamin C.

Alergens

This recipe contains dairy (butter, cream cheese, whipping cream, yogurt) and eggs.

Summary

Rhubarb-Peach Shortcake is a delicious dessert that is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins. It also offers a variety of vitamins and minerals.

Summary

Rhubarb-Peach Shortcake is a delightful dessert that combines the flavors of tart rhubarb and sweet peaches with tender biscuits and creamy yogurt topping. This recipe is perfect for showcasing the fresh fruits of summer and is sure to be a crowd-pleaser at any gathering.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I had just finished helping my mother with the laundry when I heard a knock at the door. I opened it to find my neighbor, Mrs. Thompson, standing there with a basket full of ripe peaches and vibrant red rhubarb.

"Hello, dear," Mrs. Thompson greeted me with a warm smile. "I thought you might like to have some of these fresh fruits from my garden. I also have a recipe that I think you'll enjoy."

I eagerly accepted the gift and thanked her before heading back into the kitchen. As I looked through the recipe she had given me, I couldn't help but feel a sense of excitement. Rhubarb-Peach Shortcake. The combination of tangy rhubarb and sweet peaches sounded absolutely delicious.

I had always enjoyed baking, thanks to my own grandmother who had taught me how to make all sorts of desserts. From classic apple pie to decadent chocolate cake, she had passed down her knowledge and love for cooking to me. And now, I was eager to try out this new recipe and see how it would turn out.

I gathered all the ingredients I needed - flour, sugar, butter, peaches, rhubarb, and a few other pantry staples - and got to work. I started by preparing the fruit, slicing the peaches and rhubarb into bite-sized pieces. The sweet aroma of the peaches mixed with the tart scent of the rhubarb filled the air, creating a mouth-watering fragrance that made my stomach growl in anticipation.

Next, I mixed together the dry ingredients to make the shortcake base. As I worked the dough with my hands, I couldn't help but think about all the times I had spent in the kitchen with my grandmother, learning the art of baking. She had always told me that cooking was a labor of love, and I could feel that sentiment as I kneaded the dough.

Once the shortcake base was ready, I spread it out on a baking sheet and popped it into the oven. As it baked, the kitchen filled with the warm, buttery scent of the dough. I couldn't wait to see how it would turn out when it was done.

Finally, the shortcake was ready, golden brown and perfectly flaky. I took it out of the oven and let it cool before assembling the final dessert. I topped the shortcake with the rhubarb-peach mixture and a dollop of whipped cream, then sliced it into squares.

As I took my first bite, I couldn't help but close my eyes and savor the flavors. The tangy rhubarb paired perfectly with the sweet peaches, and the flaky shortcake added just the right amount of crunch. It was a dessert unlike any I had ever tasted before, and I knew that it would become a favorite in my household.

I made sure to save a few slices for Mrs. Thompson, to thank her for introducing me to such a delicious recipe. She was delighted when I handed her the plate, and we sat together in my kitchen, enjoying our dessert and chatting about our shared love for cooking.

From that day on, Rhubarb-Peach Shortcake became a staple in my recipe book. I would make it for family gatherings, potlucks, and special occasions, always receiving rave reviews from everyone who tried it. And every time I took a bite, I would think back to that warm summer day when Mrs. Thompson had brought me a basket of fresh fruit and a new recipe that would become a cherished part of my culinary repertoire.