Slab shortcake with roasted rhubarb
Roast
Roasting
I’ve been making iterations of this shortcake recipe for years. I like a really biscuity base, and I’ve tweaked a much loved recipe passed down from my mother a few times to get this lovely shortcake. In this slab version, I pressed the biscuit base into a baking sheet to make a giant, easily sliceable shortcake that’s perfect for picnics, barbecues, or any time you’ve got to serve a crowd. Roast the rhubarb at the same time as the biscuit bakes and assemble once they’re cool. Or swap out the fruit with the seasons and use fresh fruit, lightly macerated. Best of all, it’s insanely easy and always looks like a million bucks.
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