Rhubarb + Strawberry Shortcake

Buttery custard flavoured shortcake, tart rhubarb and strawberries topped with almond crumble.

Ingredients:

For the filling:

• 4 large stalks (250 grams) rhubarb, cut into 1 to 2 inch pieces
• 1 cup (130 grams) roughly chopped strawberries
• 1 tablespoon cornstarch
• 1/4 to 1/2 (50 to 100 grams) sugar, depending on taste

For the base and topping:

• 7 tablespoons (100 grams) unsalted butter
• 1/2 cup (100 grams) sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 + 1/2 cups (210 grams) all purpose flour
• 1 teaspoon baking powder
• 1 tablespoon custard powder
• 1/2 cup (50 grams) sliced almonds

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Standing or hand-held electric mixer
• 8 inch square pan lined with baking paper
• shallow baking dish (a pyrex pie plate is perfect)

Directions:

Heat the oven to 180C (350F). Wash and cut up the fruit. Pop it into a shallow baking dish. A pie plate is about the right size.

Add the cornstarch and sugar and toss to coat. I have left the range quite wide on the sugar here. How much you need will depend on how tart you like your rhubarb and how ripe it is already.

Pop the fruit in the oven to roast down and thicken. Like a pie with no crust. It will take about 30 minutes to cook. About halfway through gently mix the fruit around to make sure it’s cooking evenly. Be careful not to smash it all up completely. It needs to be cool before we put the bars together so pop it in the fridge if you need to.

To make the base, cream the butter and sugar. Add the egg and egg yolk and beat until well combined. Beat in the vanilla. It will probably curdle a bit. That’s totally fine.

Add the flour, custard powder, baking powder and salt. Gently mix to a soft dough.

Take 2/3 of this mixture and press into the base of an 8 inch square pan that has been lined with baking paper. Dust your hands with flour to help pat it out without sticking.

Add the sliced almonds to the remaining third of the dough.

When the fruit is cooled spread it over the base and dot nubbins of the almond crumble over the surface.

Bake for 30 to 35 minutes until the top is dark golden.

Let the bars cool in the pan before lifting out and slicing into squares.

Dust with a little icing sugar and stuff your face full of spring.

Cook’s Notes:

• You can use this recipe with other cooked fruit. If you don’t have any strawberries, increase the rhubarb to 6 stalks and use the full half cup of sugar.
• You can add spice to the base – a little cardamom or ginger wouldn’t go astray.

 – These bars will keep well at room temperature in an airtight container for 3 or 4 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.