I have been getting into whole wheat baking these days. Here is a recipe that works great. I use whole wheat pastry flour and butter milk in this traditional recipe. I provided a Straight Rhubarb option here, having found some great organic bright red local Rhubarb.
As for the Strawberry version, I can’t seemed to get myself to cook fresh strawberries. So I simple slice them and put them on top.
Whole Wheat Short Cake (makes 6 large short cakes)
2 Cups of whole wheat pastry flour
5 TBSP Sugar
1 stick of cold butter
1 TBSP baking soda
1/2 teaspoon of salt
1 large egg
1/2 cup buttermilk
1 large egg for egg wash
sugar for dusting top
2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
3/4 cup sugar
1 cup of water
1 tsp minced ginger
zest of one lime
Place all of the ingredients in a thick bottom pan. Bring to a boil then simmer until thick. let cool. If it is still not thick enough, add a few table spoons of corn starch to thicken by stirring it in and bringing it to a boil them letting cool.
Top filling with a shortcake and ice cream and enjoy.
Preheat oven to 425 degrees
Combine the flour, sugar, salt, and baking soda in a bowl and mix. Chop up the cold butter into the flour mixture into small pea size pieces. Make a well in the center of the mixture and add the butter milk and the egg. Mix to combine. Don’t over work.
It will be a wet dough. Scoop the dough into six equal sized blobs on a parchment lined cookie sheet. Brush with egg and sprinkle sugar on top.
Bake for 12-14 minutes on a center rack.
Cool and serve with whip cream and your favorite fresh berries.