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Rhubarb Shortbread

A community recipe by

Not tested or verified by Nigella.com

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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.

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.
  • The number you make depends on the chosen shape.
  • Preheat oven to 180 C 350F gas mark 4.
  • To make the shortbread, mix butter, flour, cornstarch & 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.
  • Additional Information

    You will also need: 23cm square tin, 4cm deep, lined with foil.

    You will also need: 23cm square tin, 4cm deep, lined with foil.

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