Prep 0 mins
Cook 40 mins
This is a recipe that I found on food.com in a non gluten free form and I am simply posting the gluten-free version that I made. Thank you Elly in Canada for the great recipe. The butter is amazing and the confectioner's sugar on top is GREAT!!! Suggestion: I wanted more rhubarb so if you like rhubarb you may want to make 1.5 batches of the jam, but I haven't tried this so I'm not sure if it will affect the dessert.
- 1 lb rhubarb, cut into 1 inch pieces
- 1⁄2 cup granulated sugar
- 1⁄2 cup water
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 squeeze lemon juice (1 tsp)
- 1 1⁄4 cups brown rice flour
- 1 cup sorghum flour
- 1⁄4 cup cornstarch
- 1⁄2 cup potato starch (NOT potato flour)
- 1⁄2 cup tapioca starch
- 1 1⁄2 tablespoons xanthan gum
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 lb unsalted butter, room temperature
- 4 large egg yolks
- 2 cups granulated sugar
- confectioners' sugar, for dusting
- Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
- Split vanilla bean, scrape the seeds into the pan, and toss in the pod. (or add 1 tsp vanilla extract). Also, squeeze in the lemon juice here.
- Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
- Remove and discard vanilla bean.
- Transfer to a shallow bowl and let cool.
- Can be made ahead and refrigerated in an airtight container, for up to one week. (only refrigerate this if you plan on assembling the dessert tomorrow).
- If refrigerated, return to room temperature before using.
- You may substitute 1 cup of your favorite jam or preserves for the homemade.
- Make the shortbread: Combine the rice flour, sorghum, cornstarch, potato starch, tapioca starch, and xanthan gum and whisk well. In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
- Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
- Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
- Turn the dough out onto a work surface and cut into two pieces.
- Shape each piece into a ball and wrap in plastic wrap. (I just put the balls into the plastic vegetable or fruit bags I get at the grocery store and save.).
- Place in freezer until firm, about 30 minutes.
- You can make the dough ahead and freeze it for up to one month, if you do so thaw it in the refrigerator overnight.
- Assemble and bake: Preheat oven to 350° with rack in center.
- Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
- Pat the dough gently just to get it into the corners (you don’t want to press it down), and spread with the rhubarb jam.
- Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
- Bake until golden brown, about 40 minutes.
- Dust with confectioners’ sugar as soon as it is removed from oven (VERY IMPORTANT).
- Cool on a wire rack (about 1 hour).
- Cut the shortbread into bars when it is cool.
- You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
- 26 Store covered at room temperature for up to 2 days. (1 1/2 inch by 3 inch rectangles makes 21 servings).
- I have kept virtually the same exact recipe and directions as the original with a few adjustments in both either to accommodate personal taste or make directions more clear. Please feel free to check out the original recipe at: http://www.food.com/recipe/rhubarb-shortbread-60385#ixzz1ROHUtDQ2.