Ingredients
1-1/4 cups whole wheat pastry flour1-1/4 cups all-purpose flour1/2 cup sugar1 tablespoon baking powder1 teaspoon ground cardamom1/2 teaspoon salt1/2 cup cold unsalted butter, cubed1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)1/2 cup heavy whipping cream1/4 cup fat-free milk1 teaspoon vanilla extractCoarse sugar
Preparation
Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
