Roasted Rhubarb Shortcake
The weekend is coming up, so it must be time to bake. You can whip up my Roasted Rhubarb Shortcake in no time – but I’ll be busy at Tasting Australia!
Things are hotting up here in Adelaide as it’s only three sleeps until our fabulous food festival, Tasting Australia, kicks off. Tasting Australia is a celebration of local food and real food heroes with over 200 different events, making it easier than ever to get involved and discover why this is Australia’s most anticipated food festival.
Since 2014, an integral part of Tasting Australia has been Words To Go, the only food, drinks and travel bloggers event of it’s kind in the country. Words To Go is free to attend for successful applicants from around Australia, and further afield, and aims to send them home with new stories to tell, new skills with which to share them and – of course – bellies full of the very best South Australian food and wine.
Of course, I’m just a bit biased about our wonderful program for 2016 as I’m the Program Director who put it all together. We have some fantastic speakers and exciting experiences lined up and I’m looking forward to greeting some old blogging friends and meeting some brand new ones over the next few days.
In the meantime, in the cause of weekend baking, I’ll leave you with this delicious take on rhubarb – my Roasted Rhubarb Shortcake. Rhubarb pairs brilliantly with orange flavours, so I decided to give them a bit of a kick with Grand Marnier and roasting the fruit intensifies it’s flavours and the sweetness. I’ve used muscovado sugar to make it rich and caramelly (is that even a word?).
This recipe is a teensy bit more complex than my usual mix-together and cook recipes, but is still so simple that a ten year old could whip it up over the course of an afternoon.
It’s best enjoyed with big dollops of wickedly thick cream, but if you prefer ice cream who am I to judge?
- 500 gms (18 oz) fresh rhubarb
- 50 mls Grand Marnier
- juice of 1 orange
- 60 gms (2 oz) muscovado sugar
- 60 grams (2 oz) butter
- ½ cup of sugar
- 1 egg
- ¼ cup of milk
- 240 gms (8½ oz) SR flour
- Preheat oven to 170C (340F).
- Rinse rhubarb and cut into finger lengths, shake excess water off.
- Place in a single layer in a shallow ovenproof dish, sprinkle with Grand Marnier, orange juice, sugar, then cover with foil and place in oven.
- Cook for 20 minutes, remove the foil, give it all a good shake to make sure the sugar is dissolved, then cook for a further 30 minutes, or until the rhubarb is very soft. Allow to cool.
- Grease and line a 20cmx20cm square cake pan with ovenproof paper.
- Preheat oven to 150C (300F).
- Cream butter and sugar well, until pale and creamy, add egg and mix in thoroughly.
- Add the flour and milk and mix together until it forms a soft dough.
- Press half of the dough into the bottom of the prepared pan, spread the fruit across this, then pull off lumps of dough and scatter across the fruit. Sprinkle with sugar.
- Bake in lower part of oven for 30 mins.