Rhubarb is difficult to find in California. Fortunately, there is one vendor at our weekly Farmer's Market that occasionally has a secret stash the red and green stalks poking out of a bucket at the back of his stand.
The first time I tried Rhubarb Shortbread it became my favorite rhubarb dessert. The shortbread crust paired with the gooey rhubarb layer make a perfect match.
Special thanks to my friend MaryJo for sharing this recipe. Some time ago I asked if she would be OK with my posting and her response was classic:
"Go ahead and post it - everyone needs a good rhubarb recipe." And she gave me a few more recipes to try.
Hopefully we will be able to find more rhubarb...
- 1 cup cold butter
- 2/3 cup powdered sugar
- 2 cups flour
- 1 teaspoon salt
- 3 eggs, room temperature
- 1 1/2 teaspoons baking powder
- 1/3 cup all purpose unbleached flour
- 2 cups granulated sugar
- 4 cups sliced rhubarb
- Preheat oven to 350F.
- Prepare 9 x 13-inch baking pan by lining with parchment paper.
- For the crust, pulse butter, powdered sugar, flour and 1/2 teaspoon salt in food processor until coarse sand-like crumbs are formed.
- Evenly press crust mixture into bottom of baking pan.
- Bake until slightly browned, approximately 22 - 25 minutes.
- While crust is baking, combine eggs, baking powder, flour, granulated sugar and 1/2 teaspoon salt with an electric mixer until well blended.
- Fold in rhubarb by hand.
- Pour over baked crust and spread evently.
- Bake 40 - 45 minutes or until golden.
- Allow to cool completely prior to cutting and serving.
NOTE: Lining the baking pan with parchment paper makes it easier to lift from the pan and slice. Simply cut pieces of parchment that fit both the length and the width of the baking did, leaving flaps to make for simple lifting out of the pan once the dessert has cooled.