Rhubarb Shortbread Recipe

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Rhubarb Shortbread
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Ingredients
11
Count
Nutrition
1849
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
  2. Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
  3. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
  4. Remove and discard vanilla bean.
  5. Transfer to a shallow bowl and let cool.
  6. Can be made ahead and refrigerated in an airtight container, for up to one week.
  7. If refrigerated, return to room temperature before using.
  8. You may substitute 1 cup of your favorite jam or preserves for the homemade.
  9. Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.
  10. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
  11. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
  12. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
  13. Turn the dough out onto a work surface and cut into two pieces.
  14. Shape each piece into a ball and wrap in plastic wrap.
  15. Place in freezer until firm, about 30 minutes.
  16. Can be made ahead and frozen for up to one month.
  17. Thaw in refrigerator overnight.
  18. Assemble and bake: Preheat oven to 350° with rack in center.
  19. 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.
  20. 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.
  21. Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
  22. Bake until golden brown, about 40 minutes.
  23. Dust with confectioners’ sugar as soon as it is removed from oven.
  24. Cool on a wire rack.
  25. Cut the shortbread into bars when it is cool.
  26. 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.
  27. Store covered at room temperature for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1849.38 Kcal (7743 kJ)
Calories from fat 882.75 Kcal
% Daily Value*
Total Fat 98.08g 151%
Cholesterol 429.76mg 143%
Sodium 239.94mg 10%
Potassium 811.51mg 17%
Total Carbs 227.34g 76%
Sugars 126.13g 505%
Dietary Fiber 6.07g 24%
Protein 21.27g 43%
Vitamin C 9.1mg 15%
Vitamin A 1.1mg 38%
Iron 2.5mg 14%
Calcium 284.1mg 28%
Amount Per 100 g
Calories 330.69 Kcal (1385 kJ)
Calories from fat 157.85 Kcal
% Daily Value*
Total Fat 17.54g 151%
Cholesterol 76.85mg 143%
Sodium 42.9mg 10%
Potassium 145.11mg 17%
Total Carbs 40.65g 76%
Sugars 22.55g 505%
Dietary Fiber 1.08g 24%
Protein 3.8g 43%
Vitamin C 1.6mg 15%
Vitamin A 0.2mg 38%
Iron 0.4mg 14%
Calcium 50.8mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.4
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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