It rained last night! In California that is cause for celebration. At the market today I found gorgeous Lucerno Farm’s strawberries. Tiny berries, red through and through, sweet as can be. Also, rhubarb. What better way to celebrate! I’ve never been a big fan of cooked strawberries, so strawberry rhubarb pie is not my favorite. But I do love strawberry and rhubarb together. This tender cornmeal shortcake filled with a generous dollop of rhubarb sauce, lightly sweetened strawberries, and whipped cream is the best way I know how to combine these spring fruits. It is also good with vanilla ice cream or with no cream at all.
The shortcakes have some cornmeal in them, which adds depth of flavor and a little crunch. They also have the advantage of being easy to form. You don’t have to roll them out and cut them into rounds. You just scoop them with an ice cream scoop, chill them until firm, flatten slightly with the palm of your hand, egg wash and sprinkle with coarse sugar. Once baked they stay moist for a day or two, though you may want to heat them up a tad on the third day. Nothing wrong with a warm shortcake, though.
The rhubarb sauce takes about ten minutes. Wash, trim, cut, cook with sugar until saucy; done.
The strawberries get washed, sliced and sugared only enough to bring out their juices.
The cream gets whipped until it just holds its shape.
It’s only April, but even if it is still snowy where you live, you will feel like spring has sprung when you taste these cakes.