Rhubarb Shortcakes

1. 1

   ["Preheat oven to 350u00b0F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.", "Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.", "Preheat oven to 375u00b0F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.", "Transfer dough to a lightly floured surface and form into a 9x6"" rectangle about 1"" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.", "Arrange biscuits on a parchment paper- lined baking sheet, spacing 1"" apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).", "Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.", "DO AHEAD:"]

No additional tips available.