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Rhubarb: Melanie's Grandma's Kansas Rhubarb Shortbread

Source of Recipe

the Bake Sale Cookbook


List of Ingredients

SHORTBREAD:
1/2 cup unsalted butter, room temperature
1 cup flour
5 tablespoons powdered sugar
1/2 teaspoon kosher salt

TOPPING:
2 eggs, lightly beaten
1/4 cup flour
3/4 teaspoon kosher salt
1 1/2 cups sugar
2 cups diced rhubarb


Recipe

Preheat oven to 350ºF. To make the shortbread: Place the butter, flour, sugar and salt in the bowl of a mixer fitted with a paddle and mix until it comes together. Press into an 8x8 inch baking pan and transfer to the oven. Bake until edges are just beginning to brown, about 15-18 minutes. To make the topping: Place all ingredients in a medium-sized bowl and mix until everything is completely incorporated. It will have a slightly gluey texture. Place topping on shortbread and transfer to the oven. Bake until the topping is set and just beginning to turn golden, about 35-45 minutes. Cool in the pan and cut into 12-16 bars.