Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rhubarb shortbread squares. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. It's topped with a layer of sweet rhubarb puree. Rhubarb is plentiful at the farmers' market for only a short time. Rhubarb is a vegetable whose leaves aren't eaten.
Rhubarb Shortbread Squares is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Rhubarb Shortbread Squares is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook rhubarb shortbread squares using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb Shortbread Squares:
- Make ready 1 cup All-purpose flour
- Prepare 2 tbsp Sugar
- Prepare 1/4 tsp Salt
- Make ready 1/2 cup Cold butter
- Prepare Filling
- Make ready 4 cup Diced fresh or frozen rhubarb
- Make ready 1 1/4 cup Sugar
- Take 1/4 cup Water
- Make ready 1 tsp Salt
- Get 2 envelope Unflavored gelatin
- Get 1/3 cup Cold water
- Get 4 Drops red food-coloring, optional
- Get 1 cup Whipping cream, whipped
Add the eggs yolks and sugar and mix well. Gently add the dry ingredients mixture and combine the two until a soft dough has formed. Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
Instructions to make Rhubarb Shortbread Squares:
- In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in square baking dish.
- Bake at 350°F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
- In a saucepan, bring the rhubarb, sugar, water and salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally.
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. Stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
- Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.
Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. This helps the bars lift easily from the pan. Whisk together the flour, powdered sugar, and salt.
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