This recipe is based on my Nan’s raspberry shortcake. That recipe is from her CWA cookbook and includes a layer of raspberry jam. I’ve swapped it out for fresh rhubarb and replaced the coconut in the topping with almond meal. The result is a moorish rhubarb treat. The tart rhubarb is sandwiched between sweet gluten free shortcrust and crisp meringue topping.
I developed the recipe for the Children’s Week activity at the Lyneham Commons. I wanted the spread to include things made from ingredients growing at the Commons. When we put the call out for rhubarb crowns to be planted in the winter, we were blessed with abundance so we should have quite a rhubarb patch when the weather warms. I bought the rhubarb for this batch from the Capital Region Farmers Market.
|3||cups||gluten free flour blend*|
*I use White Wings
|1||orange, zest only|
Preheat the oven to 170oC and line a 31 x 21 cm slice tin.
To make the base, beat the butter and sugar together then add the egg yolks. Fold in the flour till well combined. Press the mixture into the prepared slice tin.
Arrange the rhubarb in rows atop the shortcrust and grate over the zest of the orange.
Combine the egg whites and caster sugar, then fold in the almond meal. Spread over the base.
Bake in a preheated oven for 30 minutes. Turn off the oven and leave the slice to cool. Cut the slice into fingers and store in an airtight container in the fridge.