Gluten-Free Rhubarb Shortbread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that I found on in a non gluten free form and I am simply posting the gluten-free version that I made. Thank you Elly in Canada for the great recipe. The butter is amazing and the confectioner's sugar on top is GREAT!!! Suggestion: I wanted more rhubarb so if you like rhubarb you may want to make 1.5 batches of the jam, but I haven't tried this so I'm not sure if it will affect the dessert. Ingredients:
1 lb rhubarb, cut into 1 inch pieces |
1/2 cup granulated sugar |
1/2 cup water |
1 vanilla bean (or 1 tsp vanilla extract) |
1 squeeze lemon juice (1 tsp) |
1 1/4 cups brown rice flour |
1 cup sorghum flour |
1/4 cup cornstarch |
1/2 cup potato starch (not potato flour) |
1/2 cup tapioca starch |
1 1/2 tablespoons xanthan gum |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 lb unsalted butter, room temperature |
4 large egg yolks |
2 cups granulated sugar |
confectioners' sugar, for dusting |
Directions:
1. Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
2. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. (or add 1 tsp vanilla extract). Also, squeeze in the lemon juice here.
3. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
4. Remove and discard vanilla bean.
5. Transfer to a shallow bowl and let cool.
6. Can be made ahead and refrigerated in an airtight container, for up to one week. (only refrigerate this if you plan on assembling the dessert tomorrow).
7. If refrigerated, return to room temperature before using.
8. You may substitute 1 cup of your favorite jam or preserves for the homemade.
9. Make the shortbread: Combine the rice flour, sorghum, cornstarch, potato starch, tapioca starch, and xanthan gum and whisk well. In a medium bowl, whisk together flour, baking powder, and salt.
10. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
11. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
12. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
13. Turn the dough out onto a work surface and cut into two pieces.
14. Shape each piece into a ball and wrap in plastic wrap. (I just put the balls into the plastic vegetable or fruit bags I get at the grocery store and save.).
15. Place in freezer until firm, about 30 minutes.
16. You can make the dough ahead and freeze it for up to one month, if you do so thaw it in the refrigerator overnight.
17. Assemble and bake: Preheat oven to 350° with rack in center.
18. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
19. Pat the dough gently just to get it into the corners (you don’t want to press it down), and spread with the rhubarb jam.
20. Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
21. Bake until golden brown, about 40 minutes.
22. Dust with confectioners’ sugar as soon as it is removed from oven (VERY IMPORTANT).
23. Cool on a wire rack (about 1 hour).
24. Cut the shortbread into bars when it is cool.
25. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
26. 26 Store covered at room temperature for up to 2 days. (1 1/2 inch by 3 inch rectangles makes 21 servings).
27. I have kept virtually the same exact recipe and directions as the original with a few adjustments in both either to accommodate personal taste or make directions more clear. Please feel free to check out the original recipe at: /recipe/rhubarb-shortbread-60385#ixzz1ROHUtDQ2.
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