I made one big mistake --I only made half the recipe! It was barely out of the oven and family would cut off a small square and say things like 'this is delicious' or 'best dessert ever'. Of course they would continue taking small bites until most of the pan was gone. Please I begged save me a square that I can photograph tomorrow! Being the kind ones they are I have a few small squares to photo at first light tomorrow.
I was late making this treat I thought we had another week to procrastinate. But here we are the first Tuesday in May which happens to be May 1st! In waiting till the last minute I garnered many ideas from fellow bakers. Little helps that they thought just may improve the recipe. Now I really don't have time for failures so I took all the advice of my fellow TWD bakers because they are smart!!
I made my rhubarb jam with rhubarb freshly picked from my garden. I feel bad for those that had to pay $4.89 at Walmart for rhubarb! I cooked it longer than the said time and it was still much more runny than jam so I put it in a fine mesh sieve and it was the perfect consistency in about 30 minutes. I also added a drop of red food coloring to make it a more pleasing color.
I made my short bread as directed, and grated it into an 8 inch square pan. I cooked this layer for about 15 minutes as suggested by other bakers.
I spread my 1/2 cup of rhubarb jam over the par baked crust. I then used a box grater to grate the rest of the dough over the filling. It was easy, easy. I cooked it till light brown. Just after removing it from the oven I sprinkled plenty of powdered sugar over it.
A delicious dessert that everyone loved. I'll make it again with different kinds of jam. But the garden fresh rhubarb was an excellent addition to this sweet treat.Our Hostess this week is Cher and Lynette check their blogs for the complete details.