Tuesday, May 01, 2012

TWD—Baking With Julia—Strawberry Rhubarb Hungarian Shortbread

Strawberry Rhubarb Hungarian Shortbreaad 4-30-12

For Baking With Julia today we made Hungarian Shortbread (pages 327-328).  First things first was to make a rhubarb jam.  I really need to get a rhubarb plant (or two) so I can readily have my own on hand.  It is hard to find in stores around here, even when it is in season.  A couple weeks ago I saw it at a grocery store I don’t normally go to and I knew it wasn’t at the ones I do usually go to.  So I went back to that store to get the half pound of rhubarb that I needed.  When I’d seen the store’s supply before, it was plentiful.  The trip where I actually needed to buy some there was three little stalks left that weren’t that pretty.  sigh

I bought what was there and had to cut off quite a bit of it that wasn’t usable.  After all was said and done, I only had five ounces of rhubarb and I needed eight.  (I decided to halve the shortbread recipe when I saw that it took one pounds of butter and four egg yolks!)  It was a good thing when I saw the lame rhubarb that I also grabbed two pounds of strawberries.  So for this jam I used rhubarb and strawberries and it made a lovely jam. 

The shortbread was easy to make and fun to grate after it was frozen for a short time.  Kevin saw me doing it and couldn’t figure out what in the world I was grating—he thought it was cheese.

TWD--Hungarian Shortbread 4-30-12

The first layer of shortbread is grated into the pan and pressed down slightly.  Then the jam is spread on it and the second layer is grated over that. 

TWD Shortbread 4-30-12

As soon as the baked shortbread came out of the oven, you are instructed to heavily dust it with powdered sugar.  I kind of think just a light dusting would have been fine. 

Baked Hungarian Shortbread

Okay, so just for the heck of it while I was spreading on the jam, I decided to only do half of it with the strawberry rhubarb jam and a opened a jar of fig preserves that I have had in the cupboard and spread that on the other half. 

Fig Preserves and Strawberry Rhubarb Jam

I have to say, the shortbread is super sweet.  Maybe it was just because I tasted it after serving everyone some homemade ice cream on Monday, which was also super sweet.  I actually only tasted it and no one else has had a chance to taste it yet.  I’m going to have to take the rest of the week off from baking or something—or give some of the stuff away that we have around here right now!

Hungarian Shortbread with Fig Preserves If you want to make this shortbread, check out our hosts’ posts (ha—a rhyme!) for the week.

Lynette of 1 Small Kitchen and Cher of The not so exciting adventures of a dabbler... are the hosts.  You can check out all the other Hungarian Shortbreads here at the Tuesdays With Dorie website, too.

7 comments:

Sweet and That's it said...

The problem with these recipes: they are so delicious, it's almost impossible to stop eating them!

I'm definitely going to bake it again!

Clivia said...

This recipe freezes well. Love your squares!

Gretchen Noelle said...

Great job! Love that you tried two different kinds of filling. Bummer that you didn't find as much rhubarb when you went back. Boo!

Karen said...

Looks delicious! What a good idea to try two different types of jam on this!

Zoe said...

Saw this at Lizzy's blog too.

Interesting to have jam fillings in between layers of shortbread. Sounds very delicious too :D

Cher Rockwell said...

Yum :-) The grated dough definitely had an odd look, but it was so good. Fig jam was a great idea.

Kayte said...

Wow, those look really wonderful (we loved this recipe) -- fun to have two kinds to choose from and the way you did that all in one pan...genius. I cannot believe, no, I cannot...that these were not chocolated-up somehow this week...yes, I am shocked at the lack of chocolate over here on these! lol Parker approved?