Quick & Easy

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!


Roasted rhubarb


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.

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