Rhubarb Shortbread

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 lb rhubarb, cut into 1 inch pieces
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 vanilla bean
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 lb unsalted butter, room temperature
• 4 large egg yolks
• 2 cups granulated sugar
• confectioners' sugar, for dusting

Recipe

• 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.