Ingredients

For the shortbread:

• 125g unsalted butter, softened.
• 125g plain flour
• 25g cornflour
• 2 level tablespoons golden icing sugar, sieved.

For the topping:

• 250g rhubarb chopped into small pieces.
• 2 large eggs, beaten.
• 25g plain flour.
• 200g Demerara sugar (150g if rhubarb young & relatively sweet).
• Few drops Madagascar vanilla extract.

Description

This Recipe Is One Of Nigella's And Was Originally Published In A Women's Magazine Some Time Ago. As Far As I Know, It Does Not Appear In Any Of Her Books.

View Full Recipe