Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh rhubarb, finely diced
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cold buttermilk for brushing
  • 2 tablespoons coarse turbinado sugar

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl to ensure the leavening agent is evenly distributed.
  2. Add the cold, cubed butter to the flour. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Gently stir in the buttermilk, vanilla, and diced rhubarb. Use a spatula to fold the mixture only until a shaggy dough forms; do not over-mix.
  4. Turn the dough onto a floured surface and pat it into a 1-inch thick circle.
  5. Use a knife to cut the circle into 8 equal wedges.
  6. Place the wedges on a parchment-lined baking sheet, brush the tops with buttermilk, and sprinkle with coarse turbinado sugar.
  7. Bake at 400°F (200°C) for 18-22 minutes until the edges are a deep mahogany-gold and the tops feel set to the touch.