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Hungarian Shortbread…Baking with Julia~

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Today’s Tuesdays with Dorie is hosted by Lynette of 1 Small Kitchen and Cher of The Not so Exciting Adventures of a Dabbler.  You can find this wonderful shortbread recipe on either one of their blogs. A special shout out to Cher who has been a French Friday’s with Dorie friend for months and months…and keeps me giggling week after week.

This week’s assignment was to bake up Gale Gand’s Hungarian Shortbread from the cookbook Baking with Julia.  After hosting a coffee/jewelry party on Friday, making 3 kinds of cookies for pre-Prom on Saturday, and whipping up a chocolate mousse cake for the Prom attendee’s birthday on Sunday…did we really need a pan of shortbread filled with rhubarb jam?  A cookie bar that only I would eat? I was certain I would hear the well rehearsed phrase, “I am highly allergic” if I dared mention rhubarb to my family.  So instead, I made just a half batch in an 8 x 8 inch pan and parked most of them in the freezer to share with my friends with less persnickety palates.

These were extremely simple to put together. As always, my garden’s rhubarb crop was meager, so I found frozen rhubarb at our nearby Fresh Market.  The sweet shortbread dough was frozen for just a half hour, then half was grated and pressed into the baking dish, followed by rhubarb jam made from rhubarb, sugar and part of a vanilla bean, and finally topped by more grated dough.  I veered from the recipe by pre-baking the bottom crust for 15 minutes before adding the jam and top layer.The sweet and tart flavors played off each other marvelously. I’m glad to have my own stash when I get a rhubarb craving…these were amazing!


Rhubarb leaves are actually toxic…and it is not recommended to use them near food.


Nick, on his way to Prom~

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One comment on “Hungarian Shortbread…Baking with Julia~”

  1. I’m adding this one to my list of things to bake! My dad is Hungarian, but the only baking recipe we have that’s been handed down is for kolaches. I love collecting recipes from each part of my heritage and adopting them in hopes of starting new family food traditions 🙂 Glad I found this one!

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