Rhubarb Shortcakes

Ingredients

8 Servings
ROASTED RHUBARB
2

pounds rhubarb, trimmed, sliced 1-inch thick
1

cup sugar
1

/2 cup red wine
1

vanilla bean, split lengthwise
BISCUITS AND ASSEMBLY
1

cup cake flour
4

teaspoons baking powder
1

teaspoon sugar
1

1/2 teaspoons kosher salt
1

cup all-purpose flour plus more for work surface
3

cups chilled heavy cream, divided
1

(1/2 stick) unsalted butter, melted

Preparation
ROASTED RHUBARB
Step 1
Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

Step 2
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

BISCUITS AND ASSEMBLY
Step 3
Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

Step 4
Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.

Step 5
Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).

Step 6
Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

Step 7
DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.