rhubarb shortcake
A rich and delicious homemade treat that will convert even the staunchest rhubarb-haters. I make both the base and topping in a food processor. A shortbread base with a sweet, rhubarby meringue topping. It freezes well.
If you’ve got lots of rhubarb you might also like to try rhubarb gingerbread or rhubarb crumble.
shortcake
125g butter
Half a cup raw sugar
One large egg
225g self-raising flour
topping
40g wholemeal flour
One and a half cups raw sugar
Two large eggs
1 tsp ground ginger
1 tsp ground cinnamon
300g rhubarb, finely chopped (about five stalks).
Pre-heat the oven to 180 degrees C. cream the butter and sugar until pale and fluffy. Beat in the egg and mix in
the self raising flour to form a soft dough. line a 20cm x 30cm tin with baking paper and press the dough into the base of the tin. Make the topping by mixing the wholemeal flour, sugar, eggs and spices. add the chopped rhubarb and pour over the base. Bake for 55-60 minutes until firm. when cool, dust with icing sugar and slice into about 30 small squares.
