Rhubarb and Spice Shortcake

If, like me, you have rhubarb going to waste in the corner of your garden, this is a tasty way to make use of it.

1/2 cup butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1 egg
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
450 g (1 lb) chopped rhubarb
custard powder
icing sugar


Cream butter and sugar then add spices. Add egg and 1 tbsp flour to prevent curdling. Next add sifted flour, baking powder and salt. Resulting dough is soft – harden in fridge for 10-15 minutes.
Toss rhubarb in custard powder. Roll out dough and place rhubarb on one half. Cover with other half. Bake at 190°C or 375°F for 1/2 - 3/4 hour.
Sprinkle with icing sugar.

Notes: I found 1 lb of rhubarb made too much filling to fit in the dough.
If you have another shortcake recipe which you like, just add the spices and fill with the custard coated rhubarb.
The shortcake only lasts for a couple of days as the rhubarb is very moist.