Julia Child's Hungarian Shortbread by Charles

Recipe by Bergy
READY IN: 1hr 5mins
YIELD: 24 Bars




  • The Jam:
  • Place rhubarb, sugar& water in a saucepan.
  • Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
  • Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
  • Cool the jam.
  • Shortbread:
  • Whisk the flour, baking powder& salt together, set aside.
  • In another bowl beat the butter until it is pale and fluffy.
  • Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
  • With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
  • Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
  • Freeze the dough for at least 30 minutes.
  • Assembling& Baking:
  • Preheat oven to 350F with rack in center of the oven.
  • Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
  • Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
  • Spread with the Rhubard jam (or jam, preserve of your choice).
  • Grate the remaining ball of dough on top, pat gently so it is evenly spread.
  • Bake for apprx 40 minutes or until it is golden.
  • As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
  • Cut into bars.
  • The size& shape is up to you.
  • It is nice served with a dab of whipped cream.