Rhubarb and ginger shortcakes

Rhubarb and ginger shortcakes.jpg

Serves: 6



  • 4 cups sliced rhubarb
  • 3/4 cup brown sugar


  • 1/4 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoon grated ginger
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cream or milk


  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1/4 cup slivered pistachios


Preheat oven to 375 F.

Slice rhubarb into 1-inch pieces. Combine with brown sugar and place in an 8-inch-by-8-inch ovenproof dish.

Beat butter with sugar and ginger until light and fluffy. Add egg and mix well.

Sift flour with baking powder and salt. Stir half into butter mixture along with cream. Stir in remaining flour mixture. If the batter is too stiff, beat in a little more cream. Spoon over the rhubarb, leaving space between the mounds.

Bake for 30 to 35 minutes or until the fruit is soft and bubbling and the top is golden brown. Let rest for 10 minutes before serving.

Beat whipping cream with sugar until stiff peaks form. Drop large spoonfuls over warm cobbler and sprinkle with pistachios.