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!

  • 55 mins cooking
  • Makes 8
  • Print


Roasted rhubarb
  • 500 gram (1 pound) rhubarb, trimmed
  • 30 gram (1 ounce) butter, melted
  • 2 tablespoon caster (superfine) sugar
Butterscotch teacakes with roasted rhubarb
  • 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
  • 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.