Julia Child'S Hungarian Shortbread By Charles

Name: Julia Child'S Hungarian Shortbread By Charles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Jam; 1 lb rhubarb, trimmed and cut into 1 inch pieces; 1/2 cup sugar; 1/2 cup water; 1/2 vanilla bean; The Shortbread; 4 cups all-purpose flour; 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

Servings: persons

The Jam
1 lb rhubarb, trimmed and cut into 1 inch pieces
1/2 cup sugar
1/2 cup water
1/2 vanilla bean
The Shortbread
4 cups all-purpose flour
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

1
["The Jam:", "Place rhubarb, sugar& water in a saucepan.", "Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).", "Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.", "Cool the jam.", "Shortbread:", "Whisk the flour, baking powder& salt together, set aside.", "In another bowl beat the butter until it is pale and fluffy.", "Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.", "With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.", "Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.", "Freeze the dough for at least 30 minutes.", "Assembling& Baking:", "Preheat oven to 350F with rack in center of the oven.", "Remove one ball of dough from the freezer and grate the dough into a 9x12"" baking pan (use large hole side of your 4 sided grater).", "Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.", "Spread with the Rhubard jam (or jam, preserve of your choice).", "Grate the remaining ball of dough on top, pat gently so it is evenly spread.", "Bake for apprx 40 minutes or until it is golden.", "As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.", "Cut into bars.", "The size& shape is up to you.", "It is nice served with a dab of whipped cream."]

1915

kcal

Calories

103

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: The Jam, 1 lb rhubarb, trimmed and cut into 1 inch pieces, 1/2 cup sugar, 1/2 cup water, and more.

Yes, Julia Child'S Hungarian Shortbread By Charles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!