Rhubarb, raspberry and almond shortcake

This is the sort of dessert you can make in haste and enjoy at leisure. It’s great served warm with a scoop of vanilla ice cream, or eaten cold from the fridge the next day.

Tip: a handy rule of thumb when measuring rhubarb: one stalk usually weighs about 100g, and one chopped stalk usually fills one cup.

Ingredients

125 g	Butter
½ cup	Caster sugar
1	Egg
1 ½ cups	Plain flour
½ cup	Ground almonds (Main)
1 tsp	Baking powder
¼ tsp	Salt
2 cups	Rhubarb, diced (2cm pieces) (Main)
1 cup	Frozen raspberries, (no need to defrost first) (Main)

Directions

1. Heat the oven to 180C. Grease and line a 24cm cake tin or pie dish.
2. Melt the butter in a medium-sized pot. Remove from the heat and allow to cool for five minutes. Add the sugar, egg, flour, almonds, baking powder and salt. Stir together to form a uniform dough.
3. Press about two-thirds of this mixture evenly into the prepared tin, including about 2cm up the sides.
4. Scatter the rhubarb and raspberries over the base, then crumble the rest of the dough on top.
5. Bake for 30-35 minutes, until light gold in colour. Dust the top with icing sugar and serve.

See more of Lucy's rhubarb recipes:

• Rhubarb curd
• Rhubarb ripple fool