Rhubarb and ginger shortcakes - The Globe and Mail If you use garden rhubarb, add 1/4 cup of sugar, as it is less sweet than hothouse. Preparation time: 25 minutes Ready time: 1 hour Base 4 cups sliced rhubarb 3/4 cup brown sugar Topping 1/4 cup butter, at room temperature 1/2 cup granulated sugar 2 tsp grated ginger 1 egg 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/4 cup cream or milk Garnish 1 cup whipping cream 1 tbsp sugar 1/4 cup slivered pistachios Preheat oven to 375 F. Slice rhubarb into 1-inch pieces. Combine with brown sugar and place in an 8-inch-by-8-inch ovenproof dish. Beat butter with sugar and ginger until light and fluffy. Add egg and mix well. Sift flour with baking powder and salt. Stir half into butter mixture along with cream. Stir in remaining flour mixture. If the batter is too stiff, beat in a little more cream. Spoon over the rhubarb, leaving space between the mounds. Bake for 30 to 35 minutes or until the fruit is soft and bubbling and the top is golden brown. Let rest for 10 minutes before serving. Beat whipping cream with sugar until stiff peaks form. Drop large spoonfuls over warm cobbler and sprinkle with pistachios.