Rhubarb & Custard Shortcake Stacks

Name: Rhubarb & Custard Shortcake Stacks
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 200 g (7 oz/1½ cups) plain (all-purpose) flour, plus extra for dusting; 2 tsp baking powder; pinch of fine sea salt; 70 g (2½ oz) cold butter, cubed; 60 ml (2 fl oz/¼ cup) milk; 60 ml (2 fl oz/¼ cup) double (heavy) cream; 350 g (12 oz) rhubarb, cut into 1cm (½in)-thick slices; 85 g (3 oz/⅓ cup) granulated sugar; 500 g (1 lb 2 oz) store-bought fresh/chilled custard, plus extra to serve; icing (powdered) sugar, for dusting

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

Juicy stewed rhubarb and fresh custard give these shortcake stacks the most gorgeous colour. So photogenic, and so fun to throw together, they are sure to brighten up your table. The shortcakes get baked before being sliced in half and filled with the custard and rhubarb.

Ingredients

Pastry

200 g (7 oz/1½ cups) plain (all-purpose) flour, plus extra for dusting

Cake
Vegetarian

Method

Line a large baking tray with baking parchment.

Combine the flour, baking powder, sugar and salt in a large bowl, add the butter and rub together with your fingertips until the mixture forms a pebble-like texture. Pour in the milk and cream and bring everything together with a knife. Tip the dough onto a floured surface and divide into 4 large equal-sized pieces. Form into rounds about