TWD: Hungarian Shortbread

I first came across this recipe years ago, flipping through a copy of Baking With Julia to pass the time until the onslaught of dessert orders came during one of my dreaded plating shifts. The technique was so interesting, and the elements of the recipe SO right up my ally it could have been written just for me. Shortbread? Yes please! Rhubarb? Always!!!! I really have no explanation as to why it took me so long to actually make it. I will say that this is the recipe in the TWD: BWJ edition that I have most been looking forward to. It did not disappoint.

As I may have mentioned, I am completely crazy for rhubarb. For the past two years, I have had my eye on a rhubarb plant in my old neighborhood. It lives in front of a rental home and is GIANT, and my long observation has led me to conclude that no one is caring for or utilizing this plant. Anyway, my Significant Other, having what I will describe as a somewhat mischievous bent, led us on a midnight rhubarb raid. (This blog post will self destruct in 5..4...3...2...)

I made this recipe as directed, jam and all, except for baking the bottom layer alone for 10 minutes as suggested by other bloggers. The powdered sugar melted into a sort of buttery sugar frosting, so I sifted on another layer when the bars were cool. I also lined my baking pan with foil so as to easily lift the bars out to cut. Next time I would like to double up the rhubarb jam recipe and see how that turns out, because I know for sure I will make Hungarian Shortbread many, many times over. Like, maybe next week...


Please visit hosts Lynette of 1smallkitchen and Cher of The not so exciting adventures of a dabbler... for the recipe!