I can’t seem to get enough rhubarb this year. Their bright red stalks call to me at the market each week and I can’t resist bringing home an arm load. I have been mainly roasting it or turning it into compote and having it on oatmeal or with yogurt. I love the combination of the rhubarb with honey, vanilla and a little orange juice and maybe a few strawberries thrown in.
Sometimes the occasion calls for something a little more special. We had a friend for dinner last week and I decided to make dessert at the last minute. Shortcake popped into my head. It just so happened I had some local buttermilk and rhubarb in the fridge.
I played around with a shortcake recipe that has been in the family ever since I can remember. We often had it for dessert after Sunday dinner when the first of the local strawberries made an appearance. It was always a favourite. What is not to love about strawberries, cake and soft whipped cream.
This shortcake is made with buttermilk. I love the tang and crumb that it gives to the cake. I swapped out some of the all purpose flour for almond meal and oat flour, used unrefined cane sugar and added a little lemon zest.
The cake is lovely served with roasted rhubarb and strawberries and a dollop of whipped cream with thick yogurt folded in, sweetened with a touch of maple syrup.
A delicious, rustic cake that works perfectly with whatever fruit is in season. Fresh berries, roasted plums, fresh peaches. I don’t think you can go wrong.
- 1 cup all purpose flour
- ½ cup almond meal
- ½ cup oat flour
- ½ cup natural cane sugar (or regular granulated sugar)
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (112g) cold unsalted butter, cut into small pieces
- Zest of 1 medium lemon
- 1 cup buttermilk
- 1 Tbsp granulated sugar for sprinkling on top
- Preheat the oven to 400F.
- Grease an 8 inch pan with butter.
- Mix the flours, almond meal, sugar, baking powder, baking soda, and salt in a medium size bowl. Cut in the butter with a pastry cutter, fork or your hands until the butter is incorporated and the mixture is sandy in texture. Mix in the lemon zest and then add the buttermilk. Mix just until all the ingredients just come together.
- Spread the batter into the greased pan. Sprinkle the top of the cake with the tablespoon of granulated sugar. Bake for 20-25 minutes, until the cake is golden, springs back when touched or a toothpick comes out clean.
- Cool. Serve a slice of the cake topped with thick yogurt or whipped cream or a combination of the two sweetened with a little maple syrup and vanilla. Top with roasted rhubarb, fresh strawberries or whatever fruit is in season.