Name: Rhubarb shortcake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 500 gram rhubarb, cut into small pieces; 1/2 cup sugar; 1/2 cup water; 180 gram butter, soft; 1 cup caster sugar; 1 egg; 1 teaspoon vanilla essence; 1 3/4 cup flour; 1/2 cup icing sugar; 2 teaspoon baking powder

Rhubarb shortcake

This rhubarb shortcake recipe is wonderfully crunchy on the outside and has a soft, gooey texture in the middle. Serve with a dusting of icing sugar and a dollop of cream

Serves 8

Prep

20M

Cook

40M

Total

This recipe first appeared in Food magazine.

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Ingredients

500 gram rhubarb, cut into small pieces

1/2 cup sugar

1/2 cup water

180 gram butter, soft

1 cup caster sugar

1 egg

1 teaspoon vanilla essence

1 3/4 cup flour

1/2 cup icing sugar

2 teaspoon baking powder

Method

1.Place the rhubarb, sugar and water into a medium-sized saucepan and gently bring to the boil. Cover and simmer until the rhurbarb is cooked and soft. Set aside and allow to cool.

2.Preheat the oven to 180°C. Line a 22cm round baking tin with baking paper.

3.Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the egg and vanilla essence and beat well.

4.Add the flour, icing sugar and baking powder and gently fold together.

5.With floured hands, spread two-thirds of the mixture onto the bottom of the baking tin. Spoon the rhubarb over the shortcake mixture. Dot the remaining mixture over the top.

6.Bake for 40 minutes, or until golden brown.

7.Cool in the tin and serve with a dusting of icing sugar and cream.