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Recipe Rhubarb Shortcake with Cannabis Cream


Vapor Accessory Addict
Staff member

Rhubarb Shortcake With Cannabis Cream


A perfect combination of sweet and tart, today’s recipe features Rhubarb Shortcake With Cannabis Cream.

A fruit shortcake is just a classic dessert that everyone needs to know how to make.

Rhubarb is a delicious, tart and perfectly yummy combination with vanilla bean scones, and cannabis whipped cream.

The shortcakes for this type of dessert are usually biscuits or a sponge cake, but today’s recipe uses a biscuit instead.

Tell Me More About Rhubarb Shortcake With Cannabis Cream​

A little sugar, a splash of water and a few minutes on the stovetop and you’ll have the tastiest, sweetest and tangy red-coloured rhubarb compote.

Add cream on top that’s infused with cannabis and you’ll want at least 3 or 4!

How Do I Make Cannabis Whipped Cream?​

Easy! I’ll show you how. Goes great on any dessert or in a nice cup of coffee or hot chocolate.



  • Double Boiler
  • Tupperware container
  • Cheese Cloth
  • Teaspoons, Tablespoons & Measuring Cups


  • 1/2 ounce cannabis, finely ground
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar


  • Heat heavy cream and cannabis in double boiler over medium heat.
  • Simmer for at least 2 hours, stirring occasionally.
  • Remove the boiler from the heat and let the mixture cool
  • Prepare your Tupperware container by taking 2 sheets of the cheese cloth and securing it over the lid of the container. Check to see if your cream mixture is is cool enough to handle.
  • Pour the cream slowly over the top of the cheesecloth and into the container. Repeat this step as necessary to strain all of the plant material from the cream.
  • After a few minutes pour the cream into an airtight container and store in the refrigerator until cold.
  • Pour the cold cream into a large bowl. Whip the cream until it is thick enough for your tastes.
  • Beat in the vanilla extract and sugar gently. Over-beating will result in lumpy whipped cream
  • Serve and enjoy. Keep refrigerated.

The Recipe:​


  • Food Processor
  • Baking Sheets
  • Parchment Paper


  • 3 cups flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 6 oz cannabutter cold
  • 1 large egg
  • 3/4 cup cannabis cream
  • 1 tsp vanilla bean paste

Rhubarb Compote​

  • 1 1/2 lbs Rhubarb Cut into cubes
  • 1 cup granulated sugar
  • 2 tsp vanilla bean paste


  • Preheat oven to 400F Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder, baking soda, and salt in a food processor until combined.
  • Pulse in the cold cannabutter until it's well dispersed, about 30 pulses
  • Crack the egg into a glass measuring cup and add enough cannacream to make 1 cup. Add the vanilla paste and whisk to combine.
  • Transfer the flour mixture to a large bowl and add the liquid, mixing just until the dough comes together, it will still be crumbly. Turn out onto a lightly floured surface and knead briefly to bring it together into a flat disk. Knead until no dry flour remains.
  • Roll out the dough gently to about 3/4 inch, and cut 8 scones, reforming the dough as necessary.
  • Place the scones on the baking sheet and refrigerate for 10 minutes.
  • Meanwhile put the sliced rhubarb (it will be about 6-7 cups) and sugar in a saucepan, and add 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let the mixture gently bubble until the rhubarb releases its juices and softens, stirring often, about 5-8 minutes. I like to keep the lid loosely on the pan to retain the moisture. Stir in the paste.
  • Brush the tops of the scones with a little cream, and bake for about 15-17 minutes, just until they've risen and are starting to turn golden. Don't over bake.To serve, split the scones with a fork, and spoon some of the compote over one half, being sure to get some juice along with the fruit. Top with whipped cream, and the other half of the scone.

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Dynavap VGoodiez 420EDC JYARZ