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Slab Shortcake with Roasted Rhubarb

Erin McDowell
  • 75 minutes
  • Serves 13

INGREDIENTS

1

Lemon, zest and juice of

12

stalks Rhubarb

2

large eggs, large

1

large egg yolk, large

1

Egg

5 cups

All purpose flour

2 tbsp

Baking powder

1 tsp

Baking soda

3/4 cup

Brown sugar, light

1/3 cup

Granulated sugar

1 cup

Powdered sugar

3/4 tsp

Sea salt, fine

1 handful

Turbinado sugar

4 tsp

Vanilla

1

Vanilla bean

1 lb

Butter, unsalted

1 1/3 cups

Buttermilk

12 oz

Cream cheese

3 1/2 cups

Heavy cream