Ingredients
250g plain flour
125g butter
1/2 tsp salt
2-3tbsp ice cold water
200g soften butter
200g Caster sugar
3 large free range eggs
200g Self raising flour
1 Lemon
1 tsp Vanilla extra
3 Sticks of rhubarb
10 Whole strawberries
Method:
To make the pastry pour the flour and salt into a large mixing bowl, then add the butter and rub together with your finger tips until you get a crumble type texture.
Pour in a couple of table spoons of cold water and mix together to form a ball of pastry. Add a little more cold water if needed to bring the pastry together.
Cover the dough with cling film and place in the fridge to rest for 30 minutes.
Once the pastry has rested remove from the fridge, then roll out the pastry to 1/2cm and lime your loose bottomed tin., then trim the edges.
Mix together the soften butter and sugar until light and fluffy, then add the eggs one at a time while mixing together.
Add the lemon zest and vanilla extract and stir.
Add the flour into the bowl and fold in with a metal spoon.
Pour the cake mixture into the pastry tin and spread out evenly.
Top the cake mixture with chunks of rhubarb and whole strawberries.
Push the fruit into the sponge mix before baking in a pre heated
Oven 170c.
Bake for 45 minutes until the cake mixture is firm and the pastry is golden.
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