Rhubarb Shortcake

Name: Rhubarb Shortcake
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: ½ cup Sugar; 2 Tbsp Brown sugar, firmly packed; 450 g Rhubarb, cut into 3cm lengths (Main); 2 Star anise; 1 stick Cinnamon; 50 g Butter, diced; ½ cup Cornflour; 1 ½ cups Plain flour (Main); 1 Egg, large, lightly beaten; 200 g Butter, diced; ½ cup Caster sugar; 6 Tbsp Sliced almonds

50 min

for 8 people

Jan Bilton

Food writer and cookbook author.

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Based on a recipe from the Desert Gardens Hotel. This can be prepared well in advance and assembled at the last minute.

Rhubarb

½ cup	Sugar
2 Tbsp	Brown sugar, firmly packed
450 g	Rhubarb, cut into 3cm lengths (Main)
2	Star anise
1 stick	Cinnamon
50 g	Butter, diced

Almond shortcake

½ cup	Cornflour
1 ½ cups	Plain flour (Main)
1	Egg, large, lightly beaten
200 g	Butter, diced
½ cup	Caster sugar
6 Tbsp	Sliced almonds

Directions

To prepare the rhubarb, preheat the oven to 170 degC. Place the rhubarb in an oven pan together with the remaining ingredients. Cover loosely with foil and bake for 20 minutes, stirring once.
To prepare the shortcake, line a 20 x 30cm slice pan with baking paper. Combine the flours and caster sugar in a large bowl. Rub in the butter with your fingertips. Stir in the egg and almonds. Press into the pan, smoothing the top with your hand. Bake for 25-30 minutes at 170 degC, until lightly coloured. Cool for 5 minutes, then lift out and cut into 16 pieces. When cold, store in an airtight container for up to a week, or freeze.
To assemble, spoon warmed rhubarb between two shortcake squares and top with a little extra. Great served with whipped cream and garnished with small mint leaves.