Peach rhubarb shortcake


The sh*t’s getting real in the McDevitt garden. Things are coming up all over the place.


This has had the unfortunate effect of filling me with an overwhelming desire to lie down on the couch and order a pizza.

But this weekend I had a flash of inspiration. I could deal with the third round of rhubarb that is bursting at the seams, and the ripening crop of peaches that were planted as an afterthought last season, all in one go.

Doing it as a shortcake, instead of, say, cobbler, would keep the oven time to a minimum. Which was a must, since temperatures soared into the 90s again. It also has the additional benefit of transitioning easily into breakfast for the kids this week. I’ll put the fruit filling over plain yogurt and pair it with leftover shortcake or toast. Somehow this at least feels a little more parentally responsible than just dishing out last night’s pie.

This recipe makes a lot of filling. If you don’t have as much fruit to put to use, or don’t enjoy leftovers, then this recipe is easily halved. I also like to make extra shortcakes, which freeze well for future use. This recipe makes around a dozen shortcakes using a 2 1/2″ round cutter.

Perfect Peach Rhubarb Shortcake
For the fruit filling
  1. 8 cups rhubarb, sliced into 1/2" pieces
  2. 1 cup sugar
  3. 1 teaspoon cinnamon
  4. 10 cups peaches, peeled, pitted and diced to 1/2" cubes
  5. 3 Tablespoons cornstarch
  6. 1 cup sugar
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
For the shortcake
  1. 3 cups all purpose flour
  2. 3 Tablespoons sugar
  3. 4 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup butter
  6. 1 cup buttermilk
For the yogurt cream
  1. 1 1/4 cup whipping cream
  2. 1/2 cup plain yogurt
For the fruit filling
  1. In a large saute pan, toss rhubarb with 1 cup sugar and 1 tsp. cinnamon.
  2. In a separate bowl, toss peaches with cornstarch, 1 cup sugar, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.
  3. Heat rhubarb on medium heat, stirring constantly so that the sugar melts. Cook until rhubarb softens and starts to break up. Add peaches and bring to a boil, stirring constantly. Boil for a minute to cook the cornstarch.
  4. Set aside and cool.
For the shortcake
  1. Preheat oven to 350 degrees.
  2. Sift together flour, sugar, baking powder, and salt.
  3. Cut butter into 1/2" cubes.
  4. Add butter to dry ingredients and "cut in", mixing on low speed until it has a sandy texture and the biggest pieces of butter are the size of lentils.
  5. Add buttermilk and mix just until a dough comes together. Do not overmix.
  6. Roll dough to 1" thickness, and cut into circles (I use a 2 1/2" round cutter).
  7. Brush with heavy cream and sprinkle with sugar.
  8. Bake at 350 degrees until lightly browned.
For the yogurt cream
  1. Combine cream and yogurt and whip until soft peaks form.
Assemble the shortcakes
  1. Cut shortcake in half. Place a generous scoop of fruit filling on top of bottom half. Top with yogurt cream, then cover with top half of shortcake.
  2. Enjoy!
  1. For the fruit filing: If you have very ripe peaches, wait until rhubarb is almost completely cooked to add, then cook as directed.
For the shortcake
  1. I don't keep buttermilk in the house, but make it by adding 1 Tbsp. lemon juice to a scant cup of milk.
Masters Mama

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