Rhubarb and Berry Shortcake Pie

June 26, 2014

It’s very much like a cobbler and is delicious hot or cold with vanilla ice cream, cream or – my favourite – a dollop of Rodda’s classic Cornish clotted cream!

For the shortbread
125g butter, softened & cubed
125g caster sugar
1 egg
225g plain flour
25g cornflour
1tsp baking powder

For the filling
3–4 stalks rhubarb
3tbsp Demerara sugar
250g fresh or frozen blackberries

Preheat the oven to 200°C/400ºF/Gas mark 6 Line a shallow 20–22cm round cake tin or flan dish with baking/parchment paper Put the cubed butter and caster sugar into a medium mixing bowl and, using a...
See the full directions on my site

Nutritions

Calories
31

Sodium
7mg
0% DV

Fat
1g
1% DV

Protein
0.7000000000000001g
1% DV

Carbs
4g
1% DV

Fiber
0.7999999999999999g
3% DV