Rhubarb Shortbread
A community recipe by gluttonNot tested or verified by Nigella.com
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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.
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.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: Approx 12 pieces
Metric
U.S.
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.
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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