Roasted Rhubarb Shortcake
"Truly delicious!"
Prep Time: 45 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy No Servings: 24
If you love rhubarb you will want to try this scrumptious Roasted Rhubarb Shortcake. recipe. The pastry is crisp on top – and a real treat with the tangy roasted rhubarb. The roasting really brings out the flavour of the fruit. It will depend on the type of rhubarb whether you get a lot of liquid.
You could eat this as a cake or a dessert. It is sure to be a hit with your family and friends! It is definitely very moreish!
You could eat this as a cake or a dessert. It is sure to be a hit with your family and friends! It is definitely very moreish!
Ingredients
Filling
1.5 kilos of chopped rhubarb ¾ cup sugar Pastry 375 grams of butter 1 ½ cups sugar 2 eggs, lightly beaten 4 cups plain flour 2 Teaspoons baking powder Method
1) Preheat oven to 160C
2) Spread the rhubarb in a preferably nonstick roasting pan and sprinkle with the sugar. You can increase to a full cup if your family like it very sweet. 3) Roast for 30 minutes 4) Cool and drain any liquid
5) Turn oven up to 170oC 6) Cream the butter and sugar until light and fluffy 7) Add eggs beating a little between each one 8) Mix in the sifted flour and baking powder to make a pastry dough 9) Press ¾’s of the dough into a 30cm x28 cm cake pan. (You can halve the recipe and use a 20x22cm pan) Use either a cake pan with a removable bottom, or line with baking paper. If you leave the ends of your paper longer than the top of the pan, you can lift the shortcake out quite easily. 10) Spread the drained rhubarb over the base evenly.
11) Top with the remaining pastry. It is quite crumbly so spread evenly. It does not matter if you have a little bit of the rhubarb showing through the mixture . 12) Bake in a preheated oven for 40 – 45 minutes or until cooked. 13) Remove and cool before removing from the pan. This shortcake is delicious with a good vanilla icecream, whipped cream or greek yoghurt warm or cold. Warms well in a microwave – 15 – 30 seconds. |
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For A Decadent Treat
For a really decadent treat and absolutely melt in the mouth light shortcake...... you can do what I did by mistake the first time and halve the amount of flour to two cups. This makes for quite a moist mixture you drop onto the baking paper and to top of the rhubarb. It will join up in cooking. This is a really rich shortcake with so much butter, so only for very special occasions! Use the 20x22cm pan for cooking.