I never knew rhubarb was so awesome. I have always had it with strawberries and I thought the awesomeness came from there. But no. It's the rhubarb. I love the tartness and sourness of it all. I also love the fact it's a vegetable and when one adds some sugar to it, it becomes something wonderful. I'll have to grow some in the garden and make a ton of jam.
This recipe was interesting to follow. Well, it didn't help that I had a mint julep while I was making it. It was such a nice day. Perfect mint julep weather. There were two things I really liked about this recipe. One was beating the butter. I kept getting wafts of sweet milk essence. mmmMm. And second, grating the dough in a food processor. So easy! It looked like shredded mozzarella afterwards. When I was placing it in the baking pan, I thought (for just a second) I was making some kind of potato gratin.
The very top and very bottom came out nice and crunchy. You could really taste the butter there. The middle was super moist and soft from all the liquid it absorbed from the rhubarb jam. It melted in your mouth.
This week's TWD hosts were Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler.... Check out their blogs for the recipe.
Notes: I froze the dough in the shape of a log for easy grating with a food processor. I didn't press down on the dough at all when placing it in the pan. I parbaked the bottom layer for 15 minutes. Next time I would like to either have less dough or more jam.