These rhubarb cookie bars with a shortbread crust are so jammy and good. With a touch of black pepper they become sublime!
2 c flour
2/3 c powdered sugar
1 c softened butter
1 1/2 t salt
1/2 c flour
2 1/2 c sugar
1/2 t black pepper
1/2 t allspice
1/2 c strawberry jam
4 1/2 c chopped rhubarb
Preheat oven to 350.
Make crust by combining flour and powdered sugar in a large bowl. Cut in softened butter until mixture resembles small crumbs.
Grease a 13 x 9 pan and pat mixture into pan. Put into oven and bake for 10 minutes. Remove.
To make topping:
Combine salt, flour, sugar, black pepper and allspice.
In a large mixing cup beat eggs with jam. Stir into flour mixture and mix well.
Stir in chopped rhubarb and mix well. Spread topping onto shortbread crust.
Return to oven and bake for 55 minutes. Let cool. Serve with ice cream or not. Store in refrigerator.
Keywords: rhubarb bars, rhubarb cookies, rhubarb strawberry recipes