Rhubarb Shortbread
A community recipe by gluttonNot 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.
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.
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Ingredients
Serves: Approx 12 pieces
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)
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
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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