The Farmer Family Cookbook

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Ingredients

Jam:

• 10.0416666666667 lb rhubarb, trimmed, cut into 1 inch pieces
• .50.0208333333333 cup sugar
• .50.0208333333333 cup water
• 10.0416666666667 vanilla bean

Shortbread:

• 40.166666666667 cups flour
• 20.0833333333333 tsp baking powder
• .250.0104166666667 tsp salt
• 10.0416666666667 lb unsalted butter, room temperature
• 40.166666666667 egg yolks
• 20.0833333333333 cups sugar
• Powdered sugar for dusting

Steps

1. Make jam: Split vanilla bean and scrape seeds into a saucepan. Add rhubarb, sugar and water and bring to a simmer, stirring often until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Pour jam into a bowl and set aside. (Can use 1 cup of favorite jam.)
2. Make shortbread: Whisk together flour, baking powder and salt. Set aside. In a separate bowl, beat butter until pale and fluffy. Add yolks and sugar. Beat until sugar is dissolved and mixture is light. Add dry ingredients, mixing just until ingredients are incorporated. Divide dough in half and form into balls. Wrap in plastic and freeze for 30 minutes. Can be frozen up to 1 month-thaw in refrigerator overnight before using.
3. Preheat oven to 350F. Remove 1 ball from freezer and, using the large holes on a box grater, grate the dough into a 9x13 dish. Pat the dough gently into the corners. Spread with the jam. Evenly grate remaining dough over jam. Bake until golden brown, about 40 minutes. While still warm, dust with powdered sugar. Cool. Cut into bars.