D.Aisling gave me this recipe for rhubarb shortcake which she got from a friend of hers.It has been tweaked a few times so I don't know where the original recipe came from.We all have a glut of rhubarb so something other than crumble is welcome. This is delicious hot or cold with cream or custard.The shortcake pastry is a bit fiddly to roll out but take it nice and easy and don't roll out too thinly.A spring form tin makes life easier, I don't have one so used just a cake ring on a baking sheet.
Soften rhubarb first and allow to cool completely before adding to the pastry. I used 400grms of rhubarb,washed and cut into 1 inch pieces. No extra water is added and cook on a very low heat until soft. I used 100 grms sugar to sweeten but added more when cooked.
185 grms butter
185 grms caster Sugar
1 egg + 1 yolk (beaten)
275 grms Self raising Flour
Cream butter + sugar
add beaten egg mixture
Add flour and mix together
It makes a fairly dry dough.
Divide in two, cover with cling film and put into fridge for approx 30 mins.
Roll each piece into a round, press bottom layer into tin.
add fruit leaving a border all round.Brush border with water.
Add top layer of pastry and press down all round to seal.
Bake 35-40 mins at 180c (Gas 4)
I put it onto a plate with a slight dip and the crust cracked but that made no difference to the taste!I will have to invest in a proper cake plate.