Brown sugar shortcakes are topped with wonderfully sweet roasted rhubarb.
Topped with spiced, roastedrhubarbandwhipped cream, this delightfully pink dessert is both seasonal and approachable.
)soft-wheat self-rising flour(such as White Lily)
1cupRoasted Rhubarb
Directions
Preheat oven to 450F.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Josh Hoggle
Stir in flour just until a shaggy dough forms.
Using a 1 1/2-oz.
cookie scoop, scoop 4 dough rounds onto a parchment paper-lined baking sheet.
Lightly brush tops of dough with additional cream.
Bake in preheated oven until lightly golden, 10 to 12 minutes.
Let cool 10 minutes.
Carefully slice shortcakes in half crosswise.
Replace top halves of shortcakes.
