Strawberry & Rhubarb Shortcake Slice
Delicious melt in your mouth strawberry and rhubarb shortcake slice. The sweet strawberries paired with the tart rhubarb make this a perfect combination.
Servings: 12 people
Ingredients
Rhubarb Mix
- 3 cup Rhubarb
- ¼ cup sugar
- 2 tablespoons water
Strawberries
- 1 cup of strawberries cut in half
Shortcake Dough
- 150 g salted butter room temperature
- 2/3 cup sugar
- 1 egg room temperature
- 1 ¼ cups flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
Instructions
Rhubarb
- Chop rhubarb into 3-4cm pieces and add to a pot with ¼ cup of white sugar and 2 tablespoons of water cook until soft about 10-15 minutes. Set aside until you are ready to use.
Shortcake Dough
- Preheat the oven to 170°C or 340°F. Line a 20 x 20 cm baking tray with baking paper.
- Beat butter and sugar until light and creamy.
- Add egg and vanilla and beating well
- Sift flour and baking powder into creamed mixture and mix until all combine
- Divide mix into thirds and press ⅔ of the shortcake mix in your prepared pan
- Add the cooked rhubarb on top of the dough
- Then place strawberries half on top of rhubarb mix
- Take the last ⅓ of your dough and drop small pieces all over the top of the fruit covering as much of the top as possible.
- Bake on fan bake for 35 – 40 minutes. The top should be nice and golden.
Notes
For best results add a cold rhubarb mix to the shortcake dough.
How to store your shortcake- Its is best to store at room temp just covered with a tea towel. It can be stored in a plastic container at room temp or in the fridge, but this will make it the bottom and top go a little soft.