Today I made what I’m calling rhubarb shortcake, after strawberry shortcake. But at the end of the day it’s basically just shortbread with rhubarb crumble on top! It still went down very well at work, though. In fact, I was asked for the recipe, hence this post.
I must admit I found this a little bit too sweet for my own taste. I make it again I may use slightly less sugar. However, I think part of what makes this traybake so nice is that it still has a tart aftertaste. You’re left with a quite refreshing memory of what you’ve eaten, not a cloying sweetness.
Anyway, on to the recipe:
Shortbread, based on Mary Berry’s recipe
6 ounces plain flour
4 ounces butter
2 ounces caster sugar
Preheat oven to 160 C.
In food processor, mix all ingredients to the consistency of fine breadcrumbs, then continue until a smooth dough is formed. If making by hand, rub butter into flour and sugar to the consistency of fine breadcrumbs then continue to create a smooth dough.
Bake for 20 minutes or until light golden brown. If necessary, I would recommend erring on the side of overbaked, as you will be putting a very wet mixture on top. Let it cool.
Approximately 2 cups rhubarb pieces, cut into 1 inch pieces (n.b. not measured – 1 heaped cereal bowl!)
Approximately 1/2 cup sugar (n.b. not measured – add sugar to taste)
2 tablespoons water
Put all ingredients into a sauce pot. Simmer over medium heat until the rhubarb is soft to the touch of a wooden spoon. It should be starting to fall apart, but not completely disintegrating. Spread on top of cooled shortbread.
Approximately 2 cups porridge oats
Approximately 50 grams butter
Approximately 1/2 cup brown sugar
Layer over rhubarb filling. There should be a thick layer that even covers the tray; make more topping if necessary.
Increase heat to 180 C.
Once all components have been assembled, put the rhubarb shortcake in the oven for about 20 minutes or until the topping is firm.