Discover the Delight of Hungarian Shortbread with Homemade Rhubarb Jam: A Baking Adventure

Golden Hungarian Shortbread bars with a hint of red jam peeking through

Baking is often a journey of discovery, and this week’s “Tuesdays With Dorie” recipe certainly proved to be an exciting expedition into uncharted culinary territory. Our challenge was to create Hungarian Shortbread – a deceptively simple yet elegant dessert featuring two delicate, buttery layers of crumbly shortbread generously filled with a vibrant rhubarb jam. This particular recipe not only introduced me to a new ingredient but also challenged me with an entirely novel baking technique. The mere thought of grated cookie dough might sound unconventional, but as part of this wonderful baking community, I’m always eager to expand my repertoire and embrace new methods.

Freshly baked Hungarian Shortbread cooling on a wire rack, showing layers of shortbread and jam

My First Foray into Rhubarb: Overcoming Initial Skepticism

Prior to embarking on this delightful recipe, rhubarb was an ingredient I had never encountered, let alone tasted. My aversion to celery, coupled with rhubarb’s striking visual resemblance to it, had always kept me at a safe distance. I confess, the thought of trying something that looked so much like a vegetable in a dessert felt inherently wrong. However, a personal commitment to follow Dorie Greenspan’s recipes as written, unless absolutely impossible due to ingredient availability, drove me forward. My trust in Dorie, and the legendary Julia Child, is unwavering; surely, they wouldn’t lead me astray, right?

As I scoured local markets for ingredients, I was aware that many fellow bakers in the “Tuesdays With Dorie” group had reported difficulty finding fresh rhubarb, often resorting to substituting it with raspberry jam. This made my shopping trip even more suspenseful. Fortunately for me, fate was on my side. The very morning I visited my local farm stand, they had just put out their fresh, vibrant rhubarb stalks. It felt like a sign, a confirmation that this was indeed the path I was meant to take, and my rhubarb adventure was destined to begin.

A Crucial Caution: Rhubarb Leaves

The rhubarb I purchased from the farm was already conveniently trimmed, saving me an extra step. However, it’s incredibly important for anyone foraging or buying untrimmed rhubarb to remember a vital safety tip: **do not consume rhubarb leaves.** While the stalks are perfectly safe and delicious, the leaves contain oxalic acid in high concentrations, making them rather poisonous if ingested. When I was studying abroad in Ireland, I remember seeing wild rhubarb growing abundantly near my campus. At the time, I was completely clueless about its culinary potential or its dangers. Looking back, I genuinely regret not having the knowledge then to safely harvest and experiment with those wild stalks, especially knowing now how much I’ve grown to love it.

Close-up of freshly cut rhubarb stalks, vibrant red and green

And oh, my, what a revelation rhubarb turned out to be! It was unequivocally “Moosey approved,” a high honor in my kitchen. The flavor profile is intensely tart, almost cheek-puckering like a lemon, yet with a unique earthiness that is utterly captivating. I found myself asking, “Why has no one ever made me try rhubarb before?” Seriously, I believe I’ve discovered a new culinary love interest. The transformation from raw, fibrous stalks into a beautifully soft, vibrant jam during cooking was equally surprising and delightful. It truly “melted” into a wonderfully spreadable consistency with minimal effort, showcasing its versatility and ease of use in baking.

The Peculiar Technique: Grated Cookie Dough

Unbaked Hungarian Shortbread showing the grated cookie dough texture on top of the rhubarb jam layer

Beyond the rhubarb, this recipe introduced another intriguing element: grating cookie dough. Yes, you read that correctly – grating and cookie dough in the same sentence! It was a technique I had never encountered in my baking endeavors. The process involved chilling a portion of the dough until firm, then using a box grater to create fine strands of dough that would form the top layer of the shortbread.

I must admit, the exact impact of grating the dough compared to more traditional methods, like rolling it out or pressing it into place, wasn’t immediately obvious to me. My primary guess is that this unusual method contributes to an incredibly delicate, almost airy texture in the final shortbread layers. By grating, you avoid the heavy handling, rolling, and pressing that can sometimes lead to a tougher dough. It likely prevents overworking the gluten, ensuring the signature tender, crumbly nature that shortbread is renowned for. Since I don’t frequently bake shortbread, I lack a direct comparison to other recipes that use different techniques. However, the resulting texture was undeniably exquisite, suggesting that Dorie’s innovative approach indeed serves a specific, beneficial purpose in achieving optimal shortbread perfection.

The Heavenly Result: Tasting the Shortbread Bars

Baked Hungarian Shortbread, golden brown on top with jam visible, before being cut

The Hungarian Shortbread was, without a doubt, absolutely fabulous. The buttery, tender layers provided the perfect counterpoint to the intensely tart rhubarb jam, creating a harmonious balance of flavors and textures. As is often my custom with recipes, especially new ones, I decided to scale this one down by half, baking it in a standard 9×9 inch pan. The full recipe’s call for a staggering four sticks of butter certainly indicated a rich, indulgent treat, but even at half-scale, it delivered decadence.

One of the most delightful surprises was how the rhubarb, despite its distinctive tartness, transformed in the context of the shortbread. When you take a bite, the initial flavor profile is so bright and tangy that you might easily mistake it for a lemon bar. This comparison only heightened my appreciation for rhubarb’s versatility and how beautifully it integrates into a sweet pastry.

My only minor quibble was the visual aspect: the rhubarb jam, while delicious, did lose some of its vibrant red hue during baking, resulting in bars that were a bit more monotone than I had envisioned. Additionally, the powdered sugar dusting I applied on top didn’t maintain its crisp white appearance; it melted slightly into the warm shortbread, blending rather than sitting distinctly on the surface. These are minor cosmetic points, however, and certainly didn’t detract from the superb taste.

Addressing Baking Challenges and Perfecting the Cut

I noted that several other bakers in the group experienced issues with their bottom layer being underbaked. Personally, I encountered no such problem. My shortbread baked through beautifully, achieving a consistent golden color and texture. Yes, my bars were a little crumbly and tended to fall apart slightly upon cutting, but I attribute this more to my impatience. I likely cut them while they were still slightly warm. Shortbread, like many bar cookies, truly benefits from cooling completely before slicing to ensure clean, firm edges.

I also found that I had better luck with stability and handling when I opted to cut the shortbread into slightly larger squares. This provided more structural integrity for each individual piece, making them easier to pick up and enjoy without crumbling. More to grab, indeed, and more surface area for that delicious jam and buttery shortbread goodness!

Platter of cut Hungarian Shortbread bars, ready to be served

Beyond the Recipe: Community and Future Baking Aspirations

A huge thank you goes out to our incredible hosts for this week, Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler. Their dedication to organizing these weekly baking challenges fosters a wonderful sense of community and provides endless inspiration. “Tuesdays With Dorie” isn’t just about following recipes; it’s about learning, sharing, and growing as a baker alongside like-minded enthusiasts.

Looking ahead, I won’t be tackling the Pecan Sticky Buns for next time, much as I’d love to. The recipe calls for a brioche dough, which famously requires a substantial 15 minutes of continuous beating. My trusty hand mixer, while adequate for many tasks, simply isn’t up to that kind of intense workout – it would surely suffer a tragic end!

However, I do have exciting plans to acquire a stand mixer in the very near future. With an upcoming vacation and my birthday approaching, I’ve decided to hold off on any major shopping until June. (Just a hint, in case anyone reading this happens to be feeling particularly generous and wants to surprise me with the ultimate baking tool!). And I can confidently say this: once that glorious stand mixer graces my kitchen counter, brioche will be the very first thing I make. The thought of creating those rich, tender, buttery buns with ease is already making my mouth water. This baking journey continues, with new challenges, new ingredients, and the promise of many more delicious discoveries on the horizon.