Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb, diced
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Extra sugar for sprinkling on top
Instructions
- Preheat oven to 400°F (200°C).
- Mix flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Fold in diced rhubarb evenly.
- Whisk together heavy cream, egg, and vanilla; pour into dry ingredients.
- Stir until just combined and knead lightly.
- Pat dough into a 1-inch thick circle, cut into 8 wedges, and place on a baking sheet.
- Brush with cream, sprinkle sugar, and bake for 20-25 minutes until golden brown.
Notes
- For best results, use cold butter.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian