Robin’s Rhubarb & Raspberry Shortcake
Ingredients: For the Crust: 225 g butter 1.5 cups sugar 2 Eco-eggs 3 cups flour 2 teaspoons baking powder For the Filling: 5 cups chopped rhubarb (about 10 stalks) 2 cups frozen raspberries 4 tablespoons cornflour 1/2 – 3/4 cup sugar to taste For the Topping: 1 teaspoon ground cinnamon 2 tablespoons sugar 70 g …