These rhubarb cardamom shortbread bars are flavorful and perfect for a brunch or breakfast event.
Are you a rhubarb lover or hater? I’m firmly on the “love” side of the equation. I posed the question on my facebook page and surprisingly (sort of), more people seem to love it than hate it. Yay!
My mom makes a rhubarb cream pie that is to die for. These shortbread bars come in as a close second. The cardamom pairs perfectly with the tart rhubarb and the sweet shortbread. Great with coffee, and if I was a tea drinker, it would probably be even better with tea.
Funny story about this shortbread. I was adapting it from PBS.org, and totally spaced out on my butter measurement. I momentarily forgot that that one cup of butter equals two sticks. I swear having two kids turns your brain to mush. Or maybe I’m just so used to doing my own thing in the kitchen that I forgot how to follow a recipe. Yeah…I think that must be it. So anyways, I’m mixing this dough and thinking that it looks really dry. I look back to the recipe and start hitting my head against the wall when I notice my mistake. Do I bake it and see what happens? Or do I dump it and start over? Missing a WHOLE STICK of butter is kind of a big deal…right? I decided to cross my fingers and throw it in the oven and I turned out fantastic! Such a happy surprise! Didn’t have to waste any dough plus I saved myself about 1,349,340,930 calories (give or take). Win!
Verdict: These were so good! I was thankful I left a stick of the butter out. That way I didn’t feel so badly about eating ridiculous amounts of these bars.
Husband’s take: He doesn’t like rhubarb but he loved these bars!
Changes I would make: None are necessary.
Difficulty: Slightly time consuming to grate the dough, but it gives it a great texture. Other than that, easy!