Robin’s Rhubarb & Raspberry Shortcake

Ingredients:

For the Crust:

1. 225 g butter
2. 1.5 cups sugar
3. 2 Eco-eggs
4. 3 cups flour
5. 2 teaspoons baking powder

For the Filling:

1. 5 cups chopped rhubarb (about 10 stalks)
2. 2 cups frozen raspberries
3. 4 tablespoons cornflour
4. 1/2 – 3/4 cup sugar to taste

For the Topping:

1. 1 teaspoon ground cinnamon
2. 2 tablespoons sugar
3. 70 g flaked almonds

Instructions:

1. Preheat the oven to 180°C (or 350°F). Grease and line a 25 x 30 cm baking pan with baking paper.
2. To prepare the crust, cream the butter and sugar until light and fluffy.
3. Add the eggs to the creamed mixture and beat well until fully incorporated.
4. Sift the flour and baking powder into a separate bowl. Gradually add this dry mixture to the creamed mixture, stirring well. If the mixture is too sticky to handle, add a bit more flour.
5. Press half of this crust mixture evenly into the bottom of your prepared pan.
6. Prepare the filling by combining the chopped rhubarb, frozen raspberries, cornflour, and sugar in a bowl.
7. Spread the filling evenly over the crust in the pan.
8. Dot the remaining half of the dough on top of the filling, leaving some fruit exposed.
9. For the topping, combine the ground cinnamon and sugar, then sprinkle this over the fruit and dough. Scatter the flaked almonds on top.
10. Bake in the preheated oven for about 45 minutes to an hour, or until the crust is golden and the fruit is bubbly.
11. Remove from the oven and let it cool.
12. Once cool, cut into squares. This recipe should serve about 12.

Enjoy your delicious Rhubarb & Raspberry Shortcake!