RHUBARB SHORTBREAD BARS
A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Provided by Kitchen Witch
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
- Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
- Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
- Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g
RHUBARB SHORTBREAD
Make and share this Rhubarb Shortbread recipe from Food.com.
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 12-24 bars
Number Of Ingredients 11
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 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.
RHUBARB SHORTBREAD
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 to 24 bars
Number Of Ingredients 11
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.
RHUBARB TART WITH SHORTBREAD CRUST
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. -Emily Seefeldt, Red Wing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.
Nutrition Facts :
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