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Rhubarb Biscuits   Veg   CD   CBF   English  50mins


Makes 24-30 biscuits   Cold  Vegetarian   Dried Fruit  Nuts  Biscuit  Cookies  Teatime Baked Fayre  England British Europe



100g/4oz  Butter 

200g/7oz Demerara Sugar

1 Egg 

200g/7oz Stewed Rhubarb, drained 

225g/8oz Plain Flour 

A large pinch of Salt 

1 teasp Baking Powder 

1 teasp Grated Nutmeg

1 teasp Ground Cinnamon 

1/2 teasp Ground cloves 

50g/2oz Chopped Walnuts

100g/4oz Sultanas




1. Preheat the oven to  180C, 350F, Gas Mark 4 and lightly grease several baking trays.


2. In a large mixing bowl, cream together the butter and sugar until fluffy. 


3. Add the egg a little at a time and beating until well incorporated.


4.  Stir in the rhubarb and mix well. 


5. In another bowl, mix together the flour, salt, baking powder.  


6.  Add the flour mixture to the rhubarb mixture and mix until well blended.


7. Fold in the  the walnuts and sultanas. 


8. Drop spoonfuls of the batter onto the prepared baking sheets,  spacing well apart, and bake for 10-12 minutes, until lightly browned at the edges.


Cool on wire racks.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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