Preheat oven to 200°C/180°C fan.

Put the softened butter and sugar in a mixing bowl and mix until light and fluffy, then beat in the egg. Sift in the flour, cornflour and baking powder and beat until just mixed.

Scoop two-thirds of the dough into a shallow 20-22cm round cake tin lined with non-stick baking paper. Press the dough evenly over the bottom and up the sides approximately 3cm high. Set aside the remaining dough for the topping and cover with cling film.

To prepare fruit, trim and slice rhubarb and put into a large non-stick frying pan with sugar. Place over a low heat and shake the pan every now and then until the fruit is almost tender. Trim and slice the strawberries and add to pan with blueberries. Give pan another shake and set aside until the mixture cools to lukewarm.

Spread warm fruit over the shortcake base, then dab pinches of remaining dough over the top, allowing a little of the fruit to peep through.

Bake for about 30 minutes or until shortcake is a light golden brown colour. Remove from oven and allow to cool for 10 minutes before turning out onto a cooling rack and then onto a plate. Serve warm dusted with icing sugar with lightly whipped cream on the side.

Recipe courtesy of Billington’s

billingtons.co.uk