A Very Good Rhubarb Shortcake (Even if It Looks Plain)

This is one of those recipes I’ve been making for a while now. It doesn’t look flash — but don’t let that fool you. It tastes far better than it looks. It is sweet, yes, but the sharpness of the rhubarb cuts through beautifully, so you get that little zing along with the sweetness in every mouthful.

How I Made It

The whole thing is done in the food processor, which I love. Don’t wash it out after whizzing up the base — save yourself the trouble because you use it again straight away for the topping. Less washing up is always good.

Now, about “finely chopped”… that’s just not me. I went big — about 2–3cm chunks of rhubarb — then gave them only a few very quick pulses in the processor and I made sure to leave some nice chunky pieces.

I also added a punnet of raspberries. I’m well aware that even after all this time, it still isn’t much to look at, and the raspberries help a bit. Sometimes when I take it to a party or gathering, I don’t even bother taking it out of the baking tin. I just cut it and serve it when I get there. But once people taste it, they’re always surprised — and then they want the recipe. I like that.

I’m not a huge fan of mixed spice, so I only used half a teaspoon. You could easily leave it out altogether or swap it for cinnamon or cardamom, which I think would be very nice too.

Cooking Time Change

Adding the raspberries probably introduced a lot more liquid into the mix, as I found it needed much longer in the oven before the skewer test came out clean. Once the original cooking time was up, I reduced the oven temperature to 160°C and loosely covered the baking tin with a sheet of foil. I then checked it every 10 minutes.

All up, it needed about 40 minutes extra, which worked out well. The slice cooked right through to the middle, and the edges became crunchy and chewy — very nice.

Serving It Up

Just cut it into squares or similar. A light dusting of icing sugar on top is optional. You can serve it with yoghurt or ice cream, but honestly, it’s sweet enough on its own. That sharp rhubarb keeps everything nicely balanced, so a simple slice on a plate works just fine.

The Taste Test

Nisha was my primary taster — as always — and it passed her test, which is saying something. One of the things she really likes is that contrast between sharp and sweet. She loves that first little tang from the rhubarb, followed by the softer sweetness. She prefers it warm with ice cream, and then again the next day as a slice. According to her, it’s one of those bakes that somehow tastes even better after it’s had time to settle.

All up, this is one of those plain-looking bakes that quietly delivers. It’s homely, comforting, and far better than it appears — definitely an ugly duckling, but a very tasty one.

Recipe Card

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Rhubarb Spicetrail Shortcake

Servings: 12 slices
Prep Time: 15 mins
Cook Time: 55 mins
Difficulty: easy
Rating: ★★★★★
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A comforting, old-fashioned shortcake-style dessert with a soft base and spiced rhubarb topping. Easy to make and perfect for winter entertaining.

Tip: Don’t over-process the rhubarb — you want small pieces, not a purée. Any leftovers are lovely with a cup of coffee the next day.

Substitutions: Rhubarb can be replaced with raspberries, blackberries, gooseberries, or feijoas. Adjust the sugar to suit the fruit.

Recipe Credit: Jo Seagar’s “You shouldn’t have gone to so much trouble, darling” 1997.

Ingredients

Base:

125g butter, softened
½ cup caster sugar
1 egg
1½ cups self-raising flour

Topping:

¼ cup flour
2 cups caster sugar
4 sticks rhubarb, finely chopped
1 tsp mixed spice
2 eggs

Directions

Preheat & Prepare: Preheat oven to 180°C. Line a baking tin (approximately 20 x 33 cm) with baking paper.
Make the Base: In a food processor, cream the butter and sugar until light. Add the egg and process briefly. Add the self-raising flour and pulse until combined.
Press into Tin: Press the base mixture evenly into the prepared tin.
Prepare the Topping: In the food processor, mix the flour, sugar, eggs, and mixed spice. Add the chopped rhubarb and pulse just until combined.
Assemble: Spoon the topping evenly over the base.
Bake: Bake for 55–60 minutes, or until firm and set.
Serve: Dust with icing sugar and serve warm with cream.