Rhubarb Shortbread

READY IN: 1hr 5mins
YIELD: 12-24 bars




  • 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 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.
  • 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.