I love rhubarb and my husband even more than me, so I was very keen to make the Roasted Rhubarb Shortcake I found the recipe for .
It may seem strange to go to the trouble of roasting fruit....but believe me, it makes for a taste treat you will want to repeat. It brings out the flavour of the fruit with a slightly caramel flavour. Mmmmmm! My mouth is watering just thinking about it.
While the rhubarb was roasting I was busy mixing the shortcake pastry. But had to call everything to a holt when I went to my flour bin. The bag of flour I thought I had was in fact wholemeal flour. Now while I like wholemeal flour in many recipes, I don't think it would do shortcake justice.
Husband was sent off to the shop to buy a bag of the required white flour, while I did other things not cooking related. On his return I quickly mixed in 2 cups of flour and made up the shortcake ready for the oven. I was a little surprised at how wet it was but I dobbed it on the base and top and popped in in the oven.
I was somewhat surprised when I finally took the shortcake out of the oven that the topping ran together creating a total cover, unlike the picture where it was quite crumbled looking. And then the penny dropped!I reread the recipe .Yes.....I had only put in two cups of flour instead of four.
Ah well.....too late now. I duly served up a portion each with a small scoop of vanilla icecream for dessert. This Roasted Rhubarb Shortcake was sooooooo delicious. It just melted in the mouth. It was rich and tangy from the fruit and quite a soft texture.
But ....I thought I should make another with the correct amount of flour for my readers! This was also very delicious but quite a different texture and of course not as rich. The base was thinner and not soft, while the topping was crisp.
It is a bit of a luxury to use so much butter for the mistake version as you don't get a shortcake that is as large as the correct recipe. But for a real treat I can recommend it!
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident.