Go Back
–+ servings
jhessica

"Rustic Rhubarb and Cream Biscuits: Easy Recipe Inside!"

Delicious and easy-to-make Rustic Rhubarb and Cream Biscuits, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup rhubarb chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped rhubarb.
  5. In a separate bowl, mix the heavy cream and vanilla extract. Pour this mixture into the flour and rhubarb mixture. Stir until just combined; do not overmix.
  6. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.
  7. Cut out biscuits using a floured biscuit cutter or a glass. Place them on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
  8. Bake for 15-18 minutes or until the biscuits are golden brown. Let them cool slightly before serving.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 4g

Notes

  • For a sweeter biscuit, add an extra tablespoon of sugar to the dough.
  • Try substituting the rhubarb with fresh strawberries or blueberries for a different flavor.

Tried this recipe?

Let us know how it was!