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Apple And Rhubarb Shortcake

serves 4-6

This cake is a lot like a scone, so it’s just a bit on the grainy side rather than having a typical cake-like texture. If you'd rather use a 9" springform pan, break the dough into just two parts.

Read more about this recipe at Cook & Eat.


3 firm tart apples, peeled, cored and sliced into 16ths
1 tablespoon lemon juice
3 stalks of rhubarb, peeled and sliced
1 teaspoon orange peel
2 tablespoons granulated sugar
2 tablespoons water
4 1/2 ounces unsalted butter
1/2 cup caster sugar
1 egg
1 1/2 cup all purpose flour
1 teaspoon baking powder
Cinnamon and sugar for sprinkling


prep: 1 hour
total: 2 hours 30 minutes


mixing bowls
rolling pin
5" nonstick springform pan


1. Peel and core the apples, and slice them into 16ths. Quickly coat them with lemon juice to prevent the from turning brown. Peel the stringy outer layer from the rhubarb, and slice into 1/4-inch-thick pieces. Mix the rhubarb and the apples together in a medium pot along with the orange peel, sugar and 2 tablespoons of water. Cover and cook on low heat for about 15 to 20 minutes or until the apples and rhubarb just start to get soft. Remove from heat and allow to cool at room temperature.

2. Mix the butter and caster sugar until they are well creamed, a light yellow color and soft and smooth. Scrape the edges of the bowl, and then add the egg and beat until it is well incorporated. Sift the flour and baking powder into the batter, and stir until mixed. (Once you’ve done the first bit of stirring, it seems to work best to use your fingers to do this.)

3. Then, turn the dough (it will still be sticky) out onto a floured surface and gently knead. The dough will be very soft, kind of like kneading sugar cookie dough. Just go gently and use flour to prevent it from sticking. Then, break the dough into 3 pieces, wrap each separately in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350F and remove the dough from the fridge. Take the first piece of dough and roll it out, gently, on a floured surface. It should be just larger than your pan but still have some thickness to it. Carefully pick it up, and place it into the nonstick springform pan. The dough should come up the sides a little. If it tears, just pinch it together again.

5. Top the dough with the apple/rhubarb filling. A slotted spoon works well to keep too much liquid from being added. Sprinkle with some cinnamon and sugar.

6. Roll out the next piece of dough the same way, and place on top of the filling. Pinch together the top layer of dough with the bottom layer of dough. Top this layer of dough with more apple/rhubarb mixture and then roll out the next piece of dough and place it on top of the filling. Lightly spray (or brush) with a bit of water and sprinkle some more sugar and cinnamon on top.

7. Bake for 35 to 40 minutes or until lightly brown and a toothpick comes out clean. Cool for at least 20 minutes in the springform pan.

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