Buttery rhubarb-shortbread-recipes make great use of jams and compotes for delicious deserts to have around during the Xmas season. Why don't we eat shortbread all year round is what I'd like to know? I love it with all of the different flavorings you can give it, and rhubarb is one of them. Tart and tangy goes well with buttery tastes and brown sugar crumble toppings.
"The best Christmas-cookies freeze very well,
especially rhubarb-shortbread-recipes and this
is one of them."
Rhubarb Shortbread Squares
4 cups flour
4 egg yolks
2 cups white sugar
4 sticks soft butter
2 tsp. baking powder
icing sugar (enough for heavy dusting)
One cup of thick rhubarb compote or Jam
Combine eggs, sugar and butter and beat. Add in the dry ingredients and stir thoroughly.
Separate your dough into 2 chunks and freeze well wrapped for 30 minutes.
In a 9 x 12 pan, grate one ball of dough (using the largest holes possible) into the bottom of the pan. Spread evenly.
Spread the rhubarb jam evenly over this shortbread base and then repeat the process with the other ball of dough over the top.
Bake 35 - 40 minutes at 350F until it turns light brown.
Remove from the oven and dust with icing sugar (fairly thick) while it's still warm.
Before cutting, make sure the pan is well cooled.
Rhubarb Blueberry Shortbread Bars
Combine well -
1/2 cup white sugar
2 sticks butter
3/4 cup icing sugar
1 tblsp. vanilla
2 cups all purpose flour
Press only HALF of the dough into a 9 inch greased square baking pan.
Bake 12 - 15 minutes at 325F and remove from heat once the edges have started to turn brown. Let cool off to the side.
Chill the other half of the dough in the refrigerator for at least a half hour. Make sure it is shaped into a ball and covered in plastic wrap.
Make your rhubarb blueberry filling
Combine in a saucepan:
1/3 cup white sugar
3 cups chopped rhubarb
2 tblsp. water mixed with 1 tblsp. cornstarch
On low-medium heat, let mixture simmer and cook down until thickened. This takes approx. 10 minutes. Keep an eye on it and stir occasionally.
Remove from heat and add 1 cup of fresh blueberries. Gently stir into the mixture. If you haven't got fresh, add in a cup of blueberry pie filling. Stir well.
Spread evenly over shortbread base crust.
From the other chilled half of the dough in the fridge, slice pieces off, and place evenly over the filling making sure the top is covered.
Bake again at 325F for 35 minutes. Remove from heat but don’t cut until it has thoroughly cooled down.
Jane's Rhubarb Shortbread Squares
(I use an 8 x 8 square pan)
Shortbread Crumb Crust
1/2 cup butter
1/4 cup white sugar
1 cup flour
Mix to form crumbly mixture and press into an 8 x 8 pan. Bake ten minutes at 350 F - do not let it over-cook.
Just as the edges are turning light brown, remove pan from the oven and set aside.
"By the way, this base is excellent for butter-tart squares or lemon squares."
Combine in a saucepan, 3 cups of chopped rhubarb, fresh or frozen, ½ cup white sugar, 1 tablespoon of orange juice, cap-ful of vanilla extract. Make sure it is well thickened; add a tablespoon of cornstarch and mix well.
Remove from heat only after mixture has thickened and rhubarb has broken down.
Pour over the shortbread crust evenly.
Sprinkle evenly over top with a dry oatmeal (quick oats) and brown sugar crumble – (no butter) just these two ingredients combined well in equal portions.
Put back into the oven for 15 minutes at 350 degrees.
Remove, and let cool before cutting into squares.
I do like rhubarb shortbread cookies with white chocolate. Another favorite of mine!