Rhubarb Shortbread Bars
Author: 
 
Ingredients
Dough
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 2 teaspoons ground cardamom
  • a pinch of salt
  • 1 cup (two sticks) unsalted butter, softened to room temperature
  • 1 cup sugar
  • 2 egg yolks
Filling
  • 2 cups chopped rhubarb
  • ½ cup chopped strawberries
  • ⅓ cup sugar
  • 1 tbsp water
Instructions
  1. Make the dough: Sift all the dry ingredients together in a large bowl. In a separate bowl, cream the butter until smooth and fluffy. Add the eggs yolks and sugar and mix well.
  2. Add the dry ingredients mixture and combine the two until a soft dough has formed.
  3. Shape the dough into two balls, one slightly smaller than the other. Wrap in plastic and freeze for at least 30 minutes. (You can also make the dough well ahead of time, and keep it in the freezer until you're ready to bake.)
  4. Make the filling: Bring the rhubarb, strawberries, sugar, and water to a slow simmer over low heat, stirring frequently. Simmer gently, uncovered, for 10 to 15 minutes, or until the rhubarb softens and a pretty, somewhat thick jam forms. Remove from heat and allow the filling to cool completely.
  5. Make the cookies: Preheat oven to 350 F.
  6. Remove the largest of the two balls of dough from the freezer and using the larger holes of a box grate, grate the dough directly into a greased 10 inch springform pan. Gently pat the dough into the pan.
  7. Spread the rhubarb filling evenly over the dough, leaving a little half inch gap around the edge.
  8. Remove the second ball of dough from the freezer and grate evenly over the top. The rhubarb should be evenly covered, but you will still see bits of filling. Lightly pat the top layer down.
  9. Bake until golden, about 30 minutes.
  10. Allow the cookies to cool completely in the pan before slicing into wedges.
Notes
The original dough recipe calls for one cup of white flour and one cup of spelt flour. The original jam recipe calls for a tablespoon of red wine and a teaspoon of vanilla extract.
Recipe by Sprung At Last at http://www.sprungatlast.com/2016/05/rhubarb-shortbread-bars/