This shortcake is so versatile and the combination of the tart rhubarb and the sweet summer strawberries is perfect. Can be eaten cold with coffee, warmed up in the microwave with ice cream for dessert or packed in the lunchbox. I always make 2 at a time when rhubarb and strawberries are plentiful – one cut up and frozen (taken out one piece at a time and defrosted whenever the shortcake craving hits) and the other demolished straight away.
4 large stalks rhubarb 3 tbsp sugar 1 heaped cup strawberries
Preheat the oven to 180°C. Line the bottom of 22 cm shallow round non-stick loose-bottomed cake tin with baking paper.
To prepare the fruit: Trim and slice the rhubarb and put in a large non-stick frying pan with the sugar. Place over a low heat and shake every now and then until the fruit is almost tender. Trim and slice the strawberries and add to the pan. Give the pan another shake and set aside until the mixture is lukewarm.
To make the shortcake: Cream the softened butter and sugar until light and fluffy, then beat in the egg. Sift the flour, cornflour and baking powder together and beat until just thoroughly mixed. Scoop two-thirds of the dough into the cake tin and press it evenly over the bottom and up the sides.
Spread the warm fruit over the shortcake base, then dab pinches of the remaining dough over the top, allowing a little of the fruit to peep through.
Bake for 30 minutes until the shortcake is light biscuit brown. Leave in pan to cool for a few minutes before removing from tin.
Dust with sifted icing sugar when cold.
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