…brown paper packages tied up with string, these are a few of my favorite things…particularly if the brown paper package is filled with rhubarb straight from the garden, delivered by a friend, and still with the slightest bit of dirt on the stalks. Just such a package arrived for me this week from a Beautiful Soul and I’ve had a great time making rhubarb inspired meals. We had rhubarb compote on chicken breasts, strawberry rhubarb crumble, and tonight’s experiment: rhubarb shortbread. This recipe is loosely taken from a Smitten Kitchen recipe that is one of my summer favorites. A few changes and voila. The sweet and nutty brown sugar spelt shortbread with the tang of the rhubarb is absolutely delicious. It all tastes a bit like…summer!
makes a lot
3 cups spelt flour(or regular unbleached flour)
1 cup brown or raw sugar
1 tsp baking powder
1/2 tsp cinnamon
1 cup unsalted butter, softened
2 cups thinly chopped rhubarb
Directions: Preheat oven to 375 and butter a 9×13 baking dish. Whisk together all the dry ingredients. Add butter and egg and work together with a fork until mixture resembles coarse meal. Tightly press 3/4 of mixture into the baking dish. Sprinkle the rhubarb over the shortbread. Top with remaining shortbread mixture. Bake for about 30 mins until edges are turning golden. Cool completely in pan and cut into squares.