Strawberry and Rhubarb Shortcakes for 8 People

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) sugar
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) milk
• 1/4 cup (60g) unsalted butter, cold and cut into cubes
• 1 egg, large

Filling:

• 3 cups (750g) rhubarb, cut into 1-inch pieces
• 2 cups (500g) strawberries, hulled and halved
• 1 cup (200g) sugar
• 1 tablespoon (15ml) cornstarch
• 1/4 teaspoon (1.25g) ground cinnamon

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter to flour mixture and use your fingers or a pastry blender to work butter into flour until it resembles coarse crumbs.
4. In a small bowl, whisk together milk and egg.
5. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
6. Turn dough out onto a lightly floured surface and gently knead 4-5 times until it just comes together.
7. Roll out dough to a 12-inch (30cm) circle.
8. Cut out 8 circles from the dough using a 3-inch (8cm) cookie cutter.
9. Transfer circles to prepared baking sheet and bake for 12-15 minutes, or until golden brown.
10. For the filling, in a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and cinnamon.
11. Let stand for 10 minutes, tossing occasionally.
12. Spread about 1/2 cup of filling over each shortcake.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Protein: 5g
• Carbohydrates: 50g
• Fiber: 3g
• Sugar: 30g

Dish Characteristics:

• Moist and tender shortcakes
• Tangy and sweet rhubarb-strawberry filling
• Perfect for summer gatherings

User Comments

• "These shortcakes are heavenly! The filling is so delicious and the shortcakes are so fluffy." - Sarah
• "I love the combination of rhubarb and strawberries. It's a unique and refreshing dessert." - John
• "I made these for my family and they were a huge hit! They'll definitely be a regular dessert in our household." - Mary

Special Precautions and Tips:

• Be careful not to overmix the dough, as this can make the shortcakes tough.
• If you don't have a cookie cutter, you can use a glass to cut out the shortcake circles.
• Let the filling stand for 10 minutes before baking to allow the juices to release.