This recipe is one of Nigella's and was originally published in a women's magazine some time ago. As far as I know, it does not appear in any of her books.
Recipe posted by glutton
RHUBARB SHORTBREAD
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Ingredients
Switch to Cup MeasuresFor the shortbread
- 125 grams unsalted butter (softened)
- 125 grams plain flour
- 25 grams cornflour
- 2 grams golden icing sugar (level tablespoons, sieved)
For the topping
- 250 grams rhubarb (chopped into small pieces)
- 2 large eggs (beaten)
- 25 grams plain flour
- 200 grams demerara sugar (150g if the rhubarb is young and relatively sweet)
- madagascar vanilla extra (a few drops)
Method
- Preheat oven to 180 C 350F gas mark 4.
- To make the shortbread, mix butter, flour, cornflour & sugar together.
- The easiest way to do this is to use a free standing electric mixer with the paddle beater, but a bowl & wooden spoon would also do. Either way, it should not take long to come together to form a dough.
- Press the shortbread evenly into the bottom of the tin. Prick with a fork and cook for 15 - 20 mins, by which time the edges will be beginning to brown and the middle will still look quite pale.
- Combine all the topping ingredients in a bowl and pour onto the shortbread base.
- Put it back into the oven and cook for a further 40 mins, or until the top is golden brown.
- Allow to cool in the tin then cut into squares or bars.
- The number you make depends on the chosen shape.
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