Prep 25 mins
Cook 40 mins
Recipe by Gale Gand
for the jam
- 1 lb rhubarb, cut into 1 inch pieces
- 1⁄2 cup granulated sugar
- 1⁄2 cup water
- 1 vanilla bean
for the shortbread
- 4 cups all-purpose flour
- 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.
- 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.
- 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: 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.
- Place in freezer until firm, about 30 minutes.
- Can be made ahead and frozen for up to one month.
- Thaw in 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 dont 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.
- Cool on a wire rack.
- 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.
- Store covered at room temperature for up to 2 days.
Absolutely delicious! I made the recipe exactly as written. The hint of vanilla in the rhubarb jam is wonderful. That flavour combined with a fluffy shortbread is out of this world. Don't worry about all the steps, it really takes no time at all. I can see where it is very important to grate the dough and to not press it down too much in the pan - that's what gives it the lightness, the melt-in-your-mouth texture. If I could give this more stars, I most definitely would. Thanks MEAN CHEF!
This is sinfully delicious. When you put this much butter in something, there is no way it should taste bad. I would like more rhubarb and if I make them again perhaps I will add more jam. I did make these gluten free which was easy to do. 1 1/4 cup brown rice flour 1 cup sorghum flour, 1/4 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch, 1 1/2 TBS xanthan gum. Blend all of this together to make the all purpose flour and then follow the recipe. I suspect it comes out like the normal recipe. I can't keep my non-GF mom away.
Very easy.. I used my Cuisinart to grate the dough..This made it so easy. I did it in small batches. So not to pack the dough..