Rhubarb Shortcakes

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

1. Preheat oven to 350u0b0F. 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.
2. Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
3. Preheat oven to 375u0b0F. 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.
4. 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.
5. 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).
6. 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.
7. DO AHEAD:

rhubarb, sugar, red wine, vanilla bean, cake flour, baking powder, sugar, kosher salt, flour, heavy cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/-rhubarb-shortcakes-51155450 (may not work)