Rhubarb crumble shortcake
Makes 15 squares 700g (7 large stalks) trimmed rhubarb, cut into 2cm pieces 1 cup sugar 3 tbsp cold water 2 cups flour ½ cup caster sugar 1 tsp baking powder 125g cold butter, cut into small cubes
- Place trimmed rhubarb (cut into 2cm pieces), sugar and water in a saucepan and simmer for 5 to 10 minutes until rhubarb is tender. Transfer mixture to a sieve, set over a bowl, and leave to drain for at least 4 hours, or overnight (rhubarb needs to be very well-drained and quite dry).
- The next day, heat oven to 170 degC fan bake. Line a 17cm x 27cm standard slice tin with nonstick baking paper, leaving an overhang on all sides. Place flour, caster sugar, baking powder and butter in a bowl.
- Rub in butter using your fingertips (or use a food processor) until the mixture resembles fine breadcrumbs. Mix in the lightly beaten egg to form a crumbly dough.
- Press two-thirds of the mixture into the base of the prepared tin. Spread drained rhubarb mixture over this, then crumble remaining dough mixture on top. Bake for 40 minutes, or until firm and golden brown. Remove to cool in tin. Dust with icing sugar and slice to serve.