Roasted Rhubarb Cornbread Scones

Switching up the way we cook rhubarb makes us fall in love with it all over again. Quite often rhubarb is stewed to use in various recipes. A good alternative is to roast it in the oven with a little orange juice & brown sugar. The roasting helps the rhubarb to keep its beautiful color, intensifies the flavor and it will retain its shape rather than turning to mush. Once you have roasted the rhubarb use as you would in any recipe using stewed rhubarb.

Cornbread is one of those culinary creations that pairs well with almost anything. Some dishes that include cornbread are well known and fairly common pairings, while others are still relatively new.

This particular recipe was adapted from the 1932 edition of The Guide to Good Cooking, published by Five Roses Flour. In the book, the basic recipe is for cornmeal muffins with a slight adaptation for fruit-topped Johnny Cake.

If these scones appeal to you, nothing says you can’t swap out the rhubarb for other fruits such as strawberries, raspberries, peaches or apples. Yum!

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Roasted Rhubarb Cornbread Scones

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Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, Mexican

Keyword

roasted rhubarb cornbread scones

Servings

MetricUS Imperial

Ingredients

Roasted Rhubarb

• 8 cups fresh rhubarb, cut in about 1/2-inch dice
• 1 cup brown sugar
• 1 orange, juice & zest (divided)

Cornbread Scones

• 3/4 cup quick oats
• 1 1/4 cups flour
• 1/2 cup cornmeal
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 Tbsp brown sugar
• 1/2 tsp EACH cardamom & powdered anise seed
• 1/2 cup cold butter
• 1 egg
• orange zest
• 1 cup buttermilk
• 1-2 tsp vanilla

Course Brunch, dessert Cuisine American, European, Mexican Keyword roasted rhubarb cornbread scones Servings MetricUS Imperial Ingredients Roasted Rhubarb 8 cups fresh rhubarb, cut in about 1/2-inch dice 1 cup brown sugar 1 orange, juice & zest (divided) Cornbread Scones 3/4 cup quick oats 1 1/4 cups flour 1/2 cup cornmeal 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp baking soda 3 Tbsp brown sugar 1/2 tsp EACH cardamom & powdered anise seed 1/2 cup cold butter 1 egg orange zest 1 cup buttermilk 1-2 tsp vanilla

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Roasted Rhubarb

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Wash & dice rhubarb; spread over parchment paper. Drizzle with orange juice & sprinkle with sugar. The rhubarb will lose about half the volume during roasting. You will end up with about 4 cups. Roast about 45 minutes to an hour. Remove from oven to cool until needed. Refrigerate any leftover rhubarb.

Cornbread Scones

1. Coat 8 ramekins with baking spray & evenly distribute roasted rhubarb between them. Place on an edged baking sheet & set aside.
2. In a food processor, pulse oatmeal for a few seconds then add flour, cornmeal, salt, baking powder, baking soda, sugar, cardamom & anise powder. Pulse for a few more seconds to evenly mix. Add cold butter & pulse just slightly to cut in; do not over mix. Place in a bowl, add egg, orange zest, buttermilk & vanilla; combine ONLY until just mixed.
3. Place equal amounts of scone batter into each ramekin, filling no more than 3/4 full. Using an offset spatula, level the batter in each ramekin.
4. Bake for about 25 minutes or until batter has risen & tests baked. Remove scones from oven; allow to sit for 5 minutes, then invert each onto a serving tray.