Name: Butterscotch teacakes with roasted rhubarb
Cook time: 55 min
Total time: 55 min
Ingredients: Roasted rhubarb; 500 gram (1 pound) rhubarb, trimmed; 30 gram (1 ounce) butter, melted; 2 tablespoon caster (superfine) sugar; 125 gram (4 ounces) butter, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) firmly packed dark brown sugar; 2 eggs; 3/4 cup (110g) self-raising flour; 3/4 cup (110g) plain (all-purpose) flour; 2/3 cup (160ml) milk; 10 gram (½ ounce) butter, melted, for topping; 1 tablespoon dark brown sugar, extra, for topping; 1/2 teaspoon mixed spice, for topping

Butterscotch teacakes with roasted rhubarb

These teacakes are pretty enough for a high tea spread yet delicious enough to pop into the lunchbox. One thing's for certain. They won't last long!

Ingredients

Roasted rhubarb

500 gram (1 pound) rhubarb, trimmed

30 gram (1 ounce) butter, melted

2 tablespoon caster (superfine) sugar

125 gram (4 ounces) butter, softened

1 teaspoon vanilla extract

3/4 cup (165g) firmly packed dark brown sugar

2 eggs

3/4 cup (110g) self-raising flour

3/4 cup (110g) plain (all-purpose) flour

2/3 cup (160ml) milk

10 gram (½ ounce) butter, melted, for topping

1 tablespoon dark brown sugar, extra, for topping

1/2 teaspoon mixed spice, for topping

Method

1.Preheat oven to 180°C/350°F.

2.Cut rhubarb into 6cm (2-inch) lengths. Place rhubarb in a small shallow baking dish with butter and sugar; toss to combine. Bake about 30 minutes or until rhubarb is tender but still holds its shape.

3.Grease an 8-hole (¾-cup/180ml) mini loaf pan; line base and sides with baking paper.

4.Beat softened butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flours and milk, in two batches. Spoon mixture into pan holes.

5.Bake teacakes about 25 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack.

6.Brush top of hot teacakes with melted butter; sprinkle with combined extra sugar and spice. Serve teacakes warm, topped with rhubarb.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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