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Rhubarb Shortcake With Cannabis Cream


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.

Dreamy Whipped Cream with Weed!
5 from 2 votes
Prep Time: 3 hours
Keyword: Cannabis, whipped cream
Servings: 4 people
Author: Steph Van De Ven
Cost: 10


  • 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.
Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe:

Tart, Sweet, Tangy, Delicious, Wonderful!
No ratings yet
Prep Time: 20 minutes
Cook Time: 17 minutes
Course: Dessert
Keyword: (Cannabutter), Rhubarb
Author: Steph Van De Ven
Cost: 25 +/-


  • 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.
Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!

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