Rhubarb Shortbread

A community recipe by glutton

Not tested or verified by Nigella.com

Introduction

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.

Ingredients

Serves: Approx 12 pieces

Metric Cups

For 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)

For the Shortbread

4 ounces unsalted butter (softened)
4 ounces all-purpose flour
1 ounce cornstarch
ounce golden icing sugar (level tablespoons, sieved)

For the Topping

9 ounces rhubarb (chopped into small pieces)
2 large eggs (beaten)
1 ounce all-purpose flour
7 ounces turbinado sugar (150g if the rhubarb is young and relatively sweet)
madagascar vanilla extra (a few drops)

Method

Rhubarb Shortbread is a community recipe submitted by glutton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.