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Rhubarb Shortcakes with Coconut Whipped Cream and a touch of Blueberries
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5 from 1 vote

Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

For Memorial Day and Beyond! Tender & Flaky Shortbreads are Split and Piled with Rhubarb, Rhubarb Syrup and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert!
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: rhubarb shortcakes, rhubarb shortcakes with coconut whipped cream
Servings: 8
Author: Karen Sheer a zest for life
Cost: $10

Equipment

  • 1 cookie sheet
  • 1 pastry blender
  • 1 2" cookie cutter (biscuit cutter)

Ingredients

The Buttermilk Biscuits:

  • 1 cup flour I use organic
  • 1 cup pastry flour can use cake flour
  • 1 stick unsalted butter I use organic
  • 3 tablespoons pure cane sugar (2 teaspoons extra for sprinkling on top)
  • 1 tablespoons baking powder I use aluminum free
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/4 cup unsweetened flakes coconut chopped fine (option but I love)
  • 3/4 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1 large egg for brushing tops (will not use all)

Rhubarb Filling:

  • 2 cups fresh rhubarb cut on diagonal 1" lengths
  • 1/4 cup filtered water
  • 1/2 cup pure cane sugar
  • 3/4 teaspoon orange rind minced or finely grated
  • 2 teaspoons tapioca starch (can use 1 t. cornstarch)

Blueberry Filling (for an accent):

  • 1/3 cups fresh blueberries
  • 2 teaspoons filtered water
  • 1/2 teaspoon tapioca starch (can use 1/4 t. cornstarch)
  • 1/2 teaspoon fresh lemon juice

Coconut Whipped Cream

  • 3/4 cup coconut cream* (the thick portion in the can) See note!
  • 3 tablespoons confectioner's sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

The Buttermilk Biscuits:

  • Add parchment paper to a cookie sheet, lightly butter, set aside. Preheat oven to 400 degrees.
  • Cut the butter into 8 pieces - lay on waxed paper and freeze for 15 minutes while you prepare the ingredients.
  • In a large bowl add both flours, baking powder, baking soda, sea salt and chopped coconut (if using.) Mix together. Combine wet ingredients; buttermilk and almond extract (save egg for topping).
  • When butter is very cold (frozen 15 minutes) add all to the flour bowl. Using a pastry cutter - cut the butter until a coarse meal, finer then "pea" sized.
    Add HALF of the buttermilk mixture and combine with a dinner fork until slightly combined. Add second half of the buttermilk mixture and mix until most of it is combined with the flour.
  • Bring the mixture together with your hands until it is sticking together (work quickly - your hands are warm, do not overwork.
    Place the dough on a large lightly floured cutting board and knead gently until cohesive.
  • Roll gently to 3/4 inch thick. Cut with 2" cookie or biscuit cutters - cut straight down, do not twist! Will have 8 biscuits (can gently re-roll and use all dough.)
    Add to parchment paper, Whisk egg. Brush the tops and sprinkle with remaining 2 teaspoons of sugar. (Will have extra egg.)
  • Bake in the center of the oven for about 14 - 15 minutes. For best flavor, let develop a good golden color. Cool on wire rack.

Make the Rhubarb Filling:

  • While the Biscuits cook, make the 3 following accompany recipes.
    Add water, sugar and orange rind to a non-reactive 2 quart pot. Bring to a boil, reduce to a simmer and stir to dissolve the sugar. Add the sliced rhubarb and tapioca starch and stir well. Let the rhubarb stew and soften for about 4 minutes - and still a bright color! Remove from heat - rhubarb will continue to cook. (Overcooked will be mushy.) You will have a good amount of "sauce" to add to the biscuits.

Blueberry Filling:

  • Add all blueberry ingredients to a small 6" skillet. Bring to a boil then lower to a simmer. Sit until sugar is dissolved and blueberries are just cooked. Take off heat. Let cool. Add extra water if you need more syrup around the blueberries.

Coconut Whipped Cream:

  • Add thick coconut cream to a cold bowl (I freeze 5 minutes.) Add confectioner's sugar and vanilla - with a balloon whisk - whisk well until thick and creamy. Place in the refrigerator until needed. (Can be made ahead of time and re-whipped.)

Prepare layered the Rhubarb Biscuits & enjoy:

  • Cut biscuits evenly in half horizontally. To individual plates - place the bottom of the biscuit, top with some rhubarb AND the syrup (adds ton of flavor!)
    Dot with a few blueberries. Top with a dollop of Coconut Whipped Cream and add the top of the biscuit. Add a mint sprig in the plate and enjoy!

Notes

*Coconut Whipped Cream: Refrigerate the can 24 hours before using. Scoop out the thick coconut cream on top - save coconut water for another recipe.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 404kcal | Carbohydrates: 49g | Protein: 7g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 450mg | Potassium: 296mg | Fiber: 4g | Sugar: 19g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 2mg