Strawberry Rum Rhubarb Oat Shortcakes

“THE CHOSEN ONE”

AND A WEEKEND STAYCATION WITH THE HARRISONS!

This weekend was filled with lots of things to celebrate. Not only was it a good day of remembrance for the fallen American war soldiers, but it’s a time for family, and taking a moment to celebrate people that mean something to us. And so it was just good timing that Eric’s parents came to visit Boston for the first time since we’ve moved here. We squished in a lot of fun attractions around the city and also some time in Martha’s Vineyard because we knew they’d love to see that island. But the morning before we docked our car on the Steamboat to sail us across the Atlantic , I took a little social media poll asking which Memorial Day recipe to share before the weekend was over, and this is the recipe that won by a landslide.  

IMG_5303-3

I did make a mouth-watering potato salad that Eric devoured in a single sitting, wide-eyed with astonishment, but that salad lost miserably in the aforementioned polls.  It was a good potato salad, but we all know, that was no fair fight,  Hell, I knew that going in. This Strawberry Rum Rhubarb Shortcake has a little too much going on for it–Brown sugar, rum, rhubarb.  I mean there’s nothing not to love, and everything to drool over in one piled high cake.  Take this one all the way to summertime!

IMG_5264

And I’ve been playing with this oatcake recipe for a bit. It’s an amazing, crumbly, brown cake.  It almost tastes like I’m eating Girl Scout Shortbread cookies; which, If you’ve read some of my previous cookie posts, you’ve probably heard me ranting about those. But I’ll say it again just in case you missed it: GIRL SCOUT SHORTBREAD COOKIES ARE DA BESSS COOKIES!!! Not a thin mint lady, but maybe I shouldn’t say that because I haven’t re-tested my thin mint theories for many many years. I guess all I can say is, these oatcakes remind me of those shortbread cookies, and so they are too fabulous.

IMG_5320

I have you topping these oat shortcakes with fresh macerated strawberries, because there’s just so much shortcake in this recipe, I’m making sure you have enough topping to balance it out.

IMG_5413

And here are some snaps of our weekend adventures around town:

We had so much fun hanging out downtown and then in the Vineyard, checking out Edgartown and the lighthouse on the island, walking through gingerbread land, and of course eating lots of good CHOWDA! 🙂

 

First we strolled through downtown. Did a little shopping. 

IMG_5441 IMG_5456

Then the next morning we got up early and boarded the steamship to take us across the water to the charming little island, Martha’s Vineyard. 

IMG_5461 IMG_5469

We saw the vibrantly colored gingerbread houses. 

IMG_5511 IMG_5506 IMG_5517 IMG_5497 IMG_5495

The Edgartown lighthouse that was much smaller than we thought it would be…

IMG_5537 IMG_5552 IMG_5556

And then spent Memorial Day back in Boston, eatin Sweetgreens and walking around Copley Sq. and Newbury St.

IMG_5563 IMG_5575 IMG_5600 IMG_5596 IMG_5598 IMG_5620

 

 

Strawberry Rum Rhubarb Oat Shortcakes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Gluten-free shortcakes made of oat flour and flavored with brown sugar, topped with a luscious strawberry rhubarb jam and fresh sliced strawberries.
Servings Prep Time
2 shortcakes 5 minutes
Cook Time
45 minutes
Servings Prep Time
2 shortcakes 5 minutes
Cook Time
45 minutes
Strawberry Rum Rhubarb Oat Shortcakes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Gluten-free shortcakes made of oat flour and flavored with brown sugar, topped with a luscious strawberry rhubarb jam and fresh sliced strawberries.
Servings Prep Time
2 shortcakes 5 minutes
Cook Time
45 minutes
Servings Prep Time
2 shortcakes 5 minutes
Cook Time
45 minutes
Ingredients
Topping
Shortcakes
Servings: shortcakes
Instructions
Toppings
  1. Heat the oven to 425 degrees. Line a baking sheet with parchment and set aside.
  2. In a medium bowl add half of the sliced strawberries and 1 tbsp of the sugar. Mix together and set aside.
  3. In a small sauce pan add the sliced rhubarb, the rest of the sliced strawberries and water. Bring to a boil and then reduce the heat to medium heat. Cook for 10-15 minutes or until the rhubarb breaks down, stirring constantly with a wooden spoon. And brown sugar and rum, and continue cooking, stirring constantly until the sauce thickens, darkens in color, and all the fruit is completely broken down.
Oat Shortcake
  1. In a medium bowl, sift the oat flour, brown sugar, baking powder, and baking soda. Stir to combine. Add the butter and break into small chunks into the flour using the back of a fork until the pieces are the size of peas.
  2. Slowly add the iced water, 1 tbsp at a time (you might not need all the water), and combine until it forms a dough. Divide the dough into two pieces, and form into two tightly packed discs. Place on the baking sheet and cook for 12 minutes or until golden brown. Remove from the oven and let rest for at least 10 minutes to harden.
  3. Top the cakes with the rhubarb and strawberry jam and some of the fresh sliced strawberries. Add whipped coconut cream or another cream for an even better experience. Serve!
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *