Rhubarb shortcakes with buttermilk whipped cream from Cook's Country Magazine, Apr/May 2024 (page 17)

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Notes about this recipe

  • anya_sf on April 21, 2024

    As there are only 3 of us, I made 1/2 the rhubarb and whipped cream, but the full shortcake recipe, freezing the extras. The shortcakes rose a lot in the oven (dough squares chilled 4 hours before baking) and baked up nice and tender. In the rhubarb, not all the sugar dissolved, but that was okay as it was plenty sweet; we ate it all and were happy to have more fruit. Maybe it's my 1% buttermilk, but the cream only got billowy and would not whip to stiff peaks. It worked okay, and we loved the flavor, but would maybe reduce the sugar and try whole milk yogurt instead. Overall, these were delicious.

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