Delicious Air Fryer Rhubarb Shortcake

Indulge in the delightful taste of spring with this easy-to-make Air Fryer Rhubarb Shortcake. Perfect for any occasion, this dessert combines the tartness of rhubarb with a buttery, crumbly shortcake that everyone will love.

Springtime Bliss: Air Fryer Rhubarb Shortcake

This Air Fryer Rhubarb Shortcake is the epitome of seasonal flavors, showcasing the unique tang of rhubarb paired with a rich, melt-in-your-mouth pastry. The secret to this delightful treat lies in its simple yet effective ingredients: fine cake flour, sugar, and cold butter work harmoniously to create a tender dough. A touch of vanilla paste enhances the flavor profile, while the egg yolk ensures a beautiful golden hue and the perfect texture.

The real star of this dessert is the rhubarb, which, when mixed with your choice of raspberry or strawberry jam, strikes a perfect balance between tart and sweet. The addition of potato flour thickens the rhubarb juices, keeping the cake light and crumbly. Whether enjoyed with a cup of coffee on a sunny afternoon or served as a sweet finale to a family dinner, this Air Fryer Rhubarb Shortcake is sure to impress. Try it out, and you’ll discover just how enjoyable home baking can be with the help of an air fryer!

Delicious Air Fryer Rhubarb Shortcake

Recipe by Konrad JCourse: Snacks, Sweets

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup of cake flour

• 1/2 cup of sugar

• 1/2 cup of cold butter

• 1 teaspoon of vanilla paste

• 1 egg yolk

• 7 ounces of rhubarb

• 1 tablespoon of potato flour

• 3 tablespoons of raspberry or strawberry jam

Directions

• Prepare a 20 cm cake pan by lining it with baking paper.
• Combine flour, sugar, and cold butter, then rub the mixture between your fingers until it resembles a crumble. Transfer half of this crumble to a bowl and refrigerate.
• Add the egg yolk to the remaining crumble and knead until well combined. Press this mixture into the bottom of the cake pan and chill for 30 minutes.
• Place the chilled cake pan in the Air Fryer and bake for 15 minutes at 160°C (320°F) using the Bake program.
• While the cake base is baking, cut the washed rhubarb into 2 cm pieces and mix it with potato flour and jam in a deep dish.
• Spread the rhubarb mixture over the baked base and sprinkle with the remaining crumble. Bake for an additional 30 minutes at 160°C (320°F) on the Bake setting. Allow to cool in the Air Fryer with the door open.