Rhubarb And Strawberry Shortcake
(Rhubarb and strawberries are a perfect spring combination, whether in a crumble, pie or this light-textured and quickly made shortcake, which is best eaten the same day, but will keep for a day or two.)
- 3-4 stalks rhubarb
- 3 tablespoons sugar
- half punnet strawberries
- 125 soft butter
- 125g (half cup) sugar
- 1 egg
- 225g ( one and three quarters cups) standard flour
- 25g (quarter cup) cornflour
- 1 teaspoon baking powder
Preheat oven to 180C. Set out a 20-22cm diameter round or square cake tin, preferably non-stick, or line bottom with baking paper and lightly butter sides.
First prepare the fruit. Wash, trim and slice the rhubarb and put in a large non-stick frying pan with the sugar. Place over gentle heat and occasionally stir the fruit until it is almost tender. Trim and chop the strawberries and add to the pan and cook for a few minutes more. Set aside to cool a little while you make the shortcake.
Put the soft butter and sugar in a mixing bowl and cream until light and fluffy, then beat in the egg. Sift together the flour, cornflour and baking powder and mix lightly into the mixture. Scoop a good half of the soft mixture into the cake tin and spread out evenly. Spread the warm fruit on top. Use a spoon or your fingers to dab the remaining shortcake mixture over the fruit, allowing some of the fruit to peep through. Bake for 30-40 minutes until it smells well-baked and the shortcake is baked through. Allow to cool for a few minutes, before running a knife around the edge and then up-ending the shortcake onto a rack. Eat warm or cool.