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

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.

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