Directions: |
Directions:Make the jam:
Combine rhubarb, sugar, and 1/2 C. water in medium sauce pan. 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 mass. Remove and discard the vanilla bean. Transfer to a small bowl and let cool.
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 2 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 over night if you do this.
Assemble and bake:
Preheat oven to 350º with rack in center. Remove one ball of dough from freezer, and using the large holes on a box grater, grate dough into a 9 x 13 baking dish. Pat dough down gently just to get it into 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 the oven. Cool on a wire rack.
Cut the short bread into bars when it is cool. Store at room temperature for up to 2 days. |
This recipe for Rhubarb Shortbread is from