Delicious rhubarb shortbread squares will make your day special. It’s topped with a layer of sweet rhubarb puree.
Rhubarb is plentiful at the farmers’ market for only a short time.
Rhubarb is a vegetable whose leaves aren’t eaten. The leaves are known to be toxic so stick with the stalks. Although the rhubarb is low in calories it is so tart that a lot of sugar is needed to tame it. That is why you often find rhubarb in a dessert and often with its best friend, strawberries. Rhubarb has calcium, Vitamin C, lots of Vitamin K and plenty of antioxidants.
I think of this cookie as an adult cookie although the kids will eat them up. It’s sticky and messy to eat and you may want a fork. Rhubarb shortbread is very cute when cut into small squares and topped with powdered sugar and a spoonful of whip cream.
I found this recipe two years ago in Edible Capital District Magazine and finally got a chance to make it. It was well worth the wait. The magazine is too beautiful to recycle and I always find a great recipe, even if it’s a few years old.
Combine the shortbread ingredients, butter, flour, cornmeal, and sugar. Knead the butter into the ingredient and press into the bottom of a 8 X 8 cake pan. Bake for 15 minutes. To make the topping, dice the rhubarb and heat in a sauce pan with maple syrup until it becomes a puree and the liquid is boiled off. In another pan, combine the egg yolks, sugar, lemon zest, and butter. Stir over heat until sugar is dissolved and begins to thickened. Add the rhubarb and continue to cook for a few more minutes, stirring constantly. Pour over the shortbread and bake for 8 minutes.
Cut the cookies into small squares and enjoy as is or add the powdered sugar or whipped cream.
- ¾ cup butter, diced
- 1¼ cup flour
- ¼ cup cornmeal
- ⅓ cup sugar
- Rhubarb Topping:
- ¾ pound rhubarb, washed and diced (about 4 stalks or 2 to 2½ cups)
- ¼ cup maple syrup
- 4 egg yolks
- ½ cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 3 Tablespoon butter, diced
- For the shortbread: Preheat oven to 350 degrees and butter a 8 X 8 inch cake pan. Place all of the ingredients for the shortbread in a bowl and knead the butter into the dry ingredients with your fingers. When it has the consistency of moist breadcrumbs and all the butter is incorporated, place into the pan and press down into the bottom. Bake for about 15 minutes or until it just begins to brown. Remove from the oven.
- For the toppings: Put the rhubarb in a saucepan with maple syrup and cook over medium heat. Let the mixture simmer and break down until the rhubarb has "melted" into a puree and most of the liquid is boiled off. Set aside.
- In a medium sized pot cook the yolks, sugar, zest, juice, and butter. Whisk over medium-low heat until the sugar has dissolved and it starts to thicken, about 5 minutes. Add the rhubarb puree and cook an additional 3 minutes over low heat, stirring constantly, being careful not to let it burn. Pour the mixture over the shortbread and return to the oven for 8 minutes. Remove when the rhubarb puree has just begun to set. Let cool, cut into squares and dust with confectioner's sugar and/or whipped cream.