Rhubarb is incredibly versatile with many culinary uses and there are hundreds of Rhubarb recipes when you browse around. In this blog post I will be sharing a tasty and time tested eggless Rhubarb scones recipe. Scroll down for a printable recipe card for the scones.
Although rhubarb is a vegetable, rhubarb is often put to the same culinary uses as fruits. You can eat the stalks raw but rhubarb is usually cooked with sugar to use in pies, crumbles and other desserts. Rhubarb has a strong tart taste. Remember, only the stalks are edible, don’t eat the leaves or roots. The leaves and the roots are high in oxalates, which is why while harvesting Rhubarb, we cut out the leaves.
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Tools you will need
Ingredients
- 320 g of flour
- 200 g of Rhubarb, peeled and chopped to 1 cm thickness
- 100 g of unsalted butter
- 1/2 tsp of salt
- 2 tsp of baking powder
- 60g of caster sugar
- 2 tblsp of extra milk for glazing the scones
- 100 ml of milk
- 1 vanilla bean
- Ingredients for the Cream Cheese
- 250 g of Ricotta cheese
- 4 Table spoons of full fat cream
- 3-4 Table spoons of castor sugar ( as per taste)
- Grated rind of half a lemon
How to make Eggless Rhubarb Scones Recipe
Mix in 1 tblsp of caster sugar into the chopped Rhubarb and set it aside.
Mix in the baking pd, salt and sugar into the flour.
Halve the vanilla and extract the pod and mix into the flour.
Rub the butter into the flour. Mix in the rhubarb with the milk and bring it together. Do not knead.
Cover and set it in the fridge for 30 min.
Roll the dough to 2 cm thickness onto a lightly floured surface. Cut into circles of about 12 cm in diameter. Place them on a baking tray with about 2 cm gaps between.
Bake in a preheated oven at 200 deg centigrade for 25 min until golden brown in the middle rack of the oven.
Serve with clotted cream or cream cheese.
Instructions for Cream cheese
Mix all the ingredients and serve with scones.
One of the tastiest scones because Rhubarb adds to the tart taste. Traditionally you serve scones with clotted cream, since clotted cream is not available in Switzerland, I have improvised by using Mascaporne cheese instead.
Rhubarb Recipes Video Tutorial
Other Rhubarb recipes you may like
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Printable Recipe Card
Mix in 1 tblsp of caster sugar into the chopped Rhubarb and set it aside. Roll the dough to 2 cm thickness onto a lightly floured surface. Cut into circles of about 12 cm in diameter. Place them on a baking tray with about 2 cm gaps between. Instructions for Cream cheese Mix all the ingredients and serve with scones.
Ingredients
Instructions
Mix in the baking pd, salt and sugar into the flour.
Halve the vanilla and extract the pod and mix into the flour.
Rub the butter into the flour. Mix in the rhubarb with the milk and bring it together. Do not knead.
Cover and set it in the fridge for 30 min.
Bake in a preheated oven at 200 deg centigrade for 25 min until golden brown in the middle rack of the oven.
Serve with clotted cream or cream cheese.
