Rhubarb shortcake – a recipe of sorts


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.


Rhubarb crumble

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.P1020082



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.

Happy eating!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s