Rhubarb Shortbread Squares Recipes

Steps:

• 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.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Steps:

• 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 degrees 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.