Strawberry-Rhubarb Shortbread Bars
Using delicious local preserves, this recipe is perfect for dessert for company or for breakfast.
Servings: 8
Calories: 400kcal
Ingredients
- 1/2 cup almonds chopped finely
- 2/3 cup sugar
- 1 cup butter softened
- 2 tsp vanilla paste (you can also use extract)
- 2 cups unbleached all-purpose flour
- 1/2 tsp baking powder
- 4 oz Rare Bird Strawberry-Rhubarb preserves (or your favorite preserves)
- 3/4 cup strawberries chopped finely
Instructions
- Preheat your oven to 350.
- Using a sharp knife or food processor, chop your almonds finely, until the size of large breadcrumbs. Set aside.
- In a stand mixer fitted with a paddle attachment, add your sugar and softened butter. Cream on low until mixture is lightened in color and fluffy.
- Add vanilla paste and continue mixing on low.
- While the mixer is still running at the same speed, add your flour a little at a time. Also add your baking powder at this stage. Do not over mix, just mix on low until the shortbread mixture comes together. It should look crumbly, yet hydrated. If you squeezed a bit of dough in your hand, it should stay together.
- Meanwhile, chop your strawberries finely and set aside.
- Using a well-greased 8x8 baking dish, press 2/3 of the dough into the bottom of the baking dish. Press down the dough firmly into the pan, making sure the first layer of dough is as even as possible.
- Spread your preserves on top of the first shortbread layer as evenly as possible. You will use a little more than half of your 7 oz jar of preserves.
- Top your jam layer with a layer of chopped strawberries, spreading evenly.
- Take the rest of your shortbread dough and while squeezing together with your hands, place dotted bits of the remaining dough on top of the fruit. We want this to look like a very crumbly texture. Spread your crumbles as evenly as possible.
- Bake at 350 for 35-40 minutes, until the middle is set and the top is nicely golden.
- Allow bars to come to room temperature, about 2 hours. After 2 hours, place the uncut bars in the fridge for at least 1 hour before cutting. This will lend to cleaner cuts that do not fall apart.
- Remove bars from their baking dish onto a large wooden cutting board. Slice into squares and serve!