Rhubarb Shortbread Squares
A blog post two days in a row! A new record for Little Red House By The Sea! I set up a Facebook page this morning with the same name, so be sure to like the page so you won’t miss one of my (often infrequent) posts.
My daughter called at 1130 this morning to say that she was coming for lunch along with my favourite son-in-law and my granddaughter. Guess which of the three is sporting two new teeth? lol Now, what to get with such little notice? I was planning to have the leftover wing pieces from yesterday’s Copycat Mary Brown’s Wings, but there wasn’t enough for five of us with just wings. But, if I put together a salad and a quick dessert, I could pull it off.
What for dessert? I made some rhubarb shortbread bars a few days ago, and had enough extra cut up rhubarb in the refrigerator, so...a plan was hatched. I was just putting the shortbread crust in the oven when I said to myself, “Take a photo for the blog!”
The crust is easy to make. Just put 1/2 cup of butter (softened if you have more notice than I did), a cup of flour, and 1/2 cup of sugar in a bowl and mix until you have coarse crumbs. I used my stand mixer. I used to use my hands and make a pie-like crust with this mixture, but I have found that coarse crumbs taste better at the end. And, it’s easier this way, so go with it.
I poured the crumbs in a parchment paper lined 8 x 8 inch pan, and patted down fairly firmly (but not solidly) with a spoon. This was baked in a preheated 350 degree oven for 15 minutes.
Then without bothering to clean the bowl of the mixer since many of the ingredients are the same, I broke three eggs in the bowl and lightly beat them. Next I added 1/4 cup of flour, 1/2 cup of sugar, 1/4 teaspoon of salt, and mixed thoroughly.
The last addition was my 2 cups of chopped rhubarb. I dumped it into the bowl and mixed into the batter with a spoon.
Then I poured it over the baked crust and put the pan back in the 350 degree oven for 45 minutes. Easy peasy.
After 45 minutes, I removed from oven, lifted the parchment paper (and therefore the cookies) from the pan and placed on a cutting board.
If you have more time than I had you will let them cool. I cut them immediately and passed them around! When you are ready to eat yours, cut into 9 or 16 squares, depending on the size of your sweet tooth, and serve! You can put a dollop of whipped cream on top of the cookie or beside it on the plate if you want. I put the can of whipped cream on the table, but we all passed. The last time I made these I was going for presentation so I did plate them with whipped cream on the side. Your choice. Either way, these cookies are great!
Rhubarb Shortbread Squares Recipe
Crust:
1 cup flour
1/2 cup sugar
1/2 cup butter
Topping:
3 eggs, lightly beaten
1/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
2 cups chopped rhubarb
Preheat oven to 350. Line an 8 x 8 pan with parchment paper. Mix together the crust ingredients until a coarse crumb appears. Lightly press into the pan with a spoon. It does not need to be tightly pressed down. Bake for 15 minutes.
While the crust is baking, mix the eggs, flour, sugar and salt together. Pour in the rhubarb and mix with a spoon. Pour over the crust and bake for 45 minutes.
When baked carefully lift the parchment paper out of the pan and place on a cutting board. Cool. Cut into either 9 or 16 squares. Serve topped with whipped cream if desired.
Then without bothering to clean the bowl of the mixer since many of the ingredients are the same, I broke three eggs in the bowl and lightly beat them. Next I added 1/4 cup of flour, 1/2 cup of sugar, 1/4 teaspoon of salt, and mixed thoroughly.
The last addition was my 2 cups of chopped rhubarb. I dumped it into the bowl and mixed into the batter with a spoon.
Then I poured it over the baked crust and put the pan back in the 350 degree oven for 45 minutes. Easy peasy.
After 45 minutes, I removed from oven, lifted the parchment paper (and therefore the cookies) from the pan and placed on a cutting board.
If you have more time than I had you will let them cool. I cut them immediately and passed them around! When you are ready to eat yours, cut into 9 or 16 squares, depending on the size of your sweet tooth, and serve! You can put a dollop of whipped cream on top of the cookie or beside it on the plate if you want. I put the can of whipped cream on the table, but we all passed. The last time I made these I was going for presentation so I did plate them with whipped cream on the side. Your choice. Either way, these cookies are great!
Rhubarb Shortbread Squares Recipe
Crust:
1 cup flour
1/2 cup sugar
1/2 cup butter
Topping:
3 eggs, lightly beaten
1/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
2 cups chopped rhubarb
Preheat oven to 350. Line an 8 x 8 pan with parchment paper. Mix together the crust ingredients until a coarse crumb appears. Lightly press into the pan with a spoon. It does not need to be tightly pressed down. Bake for 15 minutes.
While the crust is baking, mix the eggs, flour, sugar and salt together. Pour in the rhubarb and mix with a spoon. Pour over the crust and bake for 45 minutes.
When baked carefully lift the parchment paper out of the pan and place on a cutting board. Cool. Cut into either 9 or 16 squares. Serve topped with whipped cream if desired.
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