Rhubarb and Raspberry Shortcakes Recipe


Rhubarb and Raspberry Shortcakes Recipe
Rhubarb and Raspberry Shortcakes Recipe. Pair in season rhubarb with raspberries with sweet, moist shortcakes.

Pair rhubarb and raspberries with sweet shortcakes, in this delicious Rhubarb and Raspberry Shortcakes recipe. Top shortcakes with whipped cream for afternoon tea or dessert. Roast rhubarb with raspberries until rhubarb is tender and sticky. You can swap out your toppings, try citrus curd or pineapple jam.

Rhubarb and Raspberry Shortcakes Recipe

Makes 10


2 stalks rhubarb, trimmed

and sliced into 6cm pieces

1 punnet raspberries

150g caster sugar

1 lemon, finely grated and juiced

300g plain flour

50g rice flour

120g raw sugar

1 tbsp orange rind, finely grated 

220g cold butter, chopped

1 egg, beaten with 1 tsp milk

2 tbsp white sugar

1 cup pouring cream, whipped, for serving


Preheat oven to 175°C. Place rhubarb in a baking dish large enough to fit snugly, scatter over raspberries, caster sugar, and lemon rind and juice. Cover with foil and bake for 15 minutes. Remove foil, turn rhubarb, and cook, uncovered, for an additional 15 minutes or until rhubarb is tender and sauce is sticky. Set aside.

Reduce oven temperature to 160°C. Place flours, raw sugar, and orange rind in a large bowl. Add butter and rub in with fingertips until coarse crumbs form. Turn out onto benchtop and gently knead until dough comes together. Roll out to a 1.5cm-thick rectangle and place on a baking tray lined with baking paper. Refrigerate for 30 minutes.

Using a 7cm cutter, cut out 10 rounds and place on a baking tray lined with baking paper. Brush with egg wash and sprinkle with white sugar. Bake for 15-20 minutes or until golden.

Let cool completely on trays. Top with whipped cream and raspberry-rhubarb mixture to serve.


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