Rhubarb Shortcakes | Constant Cookbook

Ingredients

• 2 rhubarb, trimmed, sliced 1-inch thick
• 1 sugar
• 1/2 red wine
• 1 vanilla bean, split lengthwise
• 1 cake flour
• 4 baking powder
• 1 1/2 kosher salt
• 1 all-purpose flour plus more for work surface
• 3 chilled heavy cream, divided
• 1/4 (1/2 stick) unsalted butter, melted