Description
Rustic Rhubarb and Cream Biscuits bring together the simplicity of old-fashioned baking with the bright, tart flavor of rhubarb. They’re easy, comforting, and versatile—just the kind of recipe that becomes a staple in your kitchen.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (adjust to taste)
- 6 tablespoons cold butter, cubed
- 3/4 cup heavy cream (plus more for brushing)
- 1 cup diced fresh rhubarb
- 1 teaspoon vanilla extract or 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a cast iron skillet.
- Mix flour, baking powder, salt, and sugar in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in diced rhubarb.
- Add cream and optional vanilla or zest, mixing just until a soft dough forms.
- Turn dough onto a floured surface and gently pat into 1-inch thickness.
- Cut into rounds or squares using a cutter or knife. Avoid overworking the dough.
- Place on prepared baking sheet or skillet. Brush tops with cream.
- Optional: chill dough for 15 minutes before baking for better rise.
- Bake for 15–18 minutes or until golden brown. Serve warm with toppings of choice.
Notes
- Handle dough as little as possible for tender biscuits.
- Adjust sugar based on rhubarb tartness.
- Pastry flour can be used for even lighter texture.
- Dough can be made ahead and chilled up to 24 hours.
- Pairs well with clotted cream, butter, or jam.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg