Rhubarb Scone Cake Recipes

EASY RHUBARB SCONES

Steps:

• Preheat your oven to 400°.
• Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
• Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
• Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
• Sprinkle the scones with 1 Tablespoon sugar.
• Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
• Brush with melted butter and serve warm.
• Srore leftovers at room temperature in an airtight container for up to 3 days.
• Mix all the ingredients in a small bowl and whisk until smooth.
• Drizzle over the scones once they are cooled.

RHUBARB SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

RHUBARB SCONE CAKE

Steps:

• Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
• For the dough sift together flour, baking powder, sugar and salt into a large bowl.
• Work in butter using your finger tips until dough resembles coarse cornmeal.
• Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
• Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
• Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
• For the filling combine rhubarb and sugar in a bowl and stir to mix well.
• Pour filling into the pie dish.
• Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
• Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
• Bake until the crust is golden brown and the fruit tender for about 50 minutes.

RHUBARB STIR CAKE

Steps:

• In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
• Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
• Stir together white sugar and nutmeg; sprinkle over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.

RHUBARB & CUSTARD SCONES

Steps:

• Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
• Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
• Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
• Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
• Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.