I got the recipe for these lovely sweet cakes from Lara Ferroni's blog. Unfortunately the rhubarb here in the UK (whether it be from the shops or from our greenhouse) is mostly green in colour rather than the lovely pink that they have elsewhere in the world. I assume that's related to the number of hours of sunshine or something similar.
The colour of the rhubarb curd turned out to be yellow rather than pink, but these still tasted delicious.
For the curd:
Rhubarb - 400g
Caster sugar - 1 cup
Water - 0.25 cups
Egg yolks - 6
Salt - pinch
Unsalted butter - 50 g, cut into chunks
For the shortcake:
Salt - pinch
Plain flour - 136 g
Caster sugar - 0.25 cups
Butter - 115 g at room temperature
1) Begin the curd by slicing the rhubarb into 1 cm slices. Place in a large pan with 0.25 cup sugar, stir to coat and let sit for a few minutes. Add the water and cook on a low heat until the pieces have broken up. Leave to cool to room temperature.
2) While the stewed rhubarb is cooling, preheat the oven to 175deg;C.
3) Place the butter, flour, sugar and salt in a mixing bowl. Mix with a wooden spoon. It will first become breadcumbs and finally a soft dough. Press the dough into the bottom of a small baking tin (around 6 inches by 5 inches) and leave to rest at room temperature for 15 minutes.
4) Bake for about 20 minutes until the shortcake is lightly golden. While the dough is baking, finish preparing the curd...
5) Whisk the egg yolks, remaining sugar and salt in a bowl over boiling water. Add the rhubarb and stir until the mixture is warm. Remove from the heat and stir in the butter.
6) Pour enough curd onto the crust to make a layer around 0.5 - 1 cm thick. There should be quite a bit of curd left over that will keep in the fridge for a few days. Bake for 10-15 minutes until the curd has set. Leave to cool. Once the cake is at room temperature, refrigerate for half an hour before cutting into squares. Makes around 9 squares.