Ingredients:

  • 1 cup (200g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 tsp (5g) vanilla extract
  • 2 cups (300g) fresh rhubarb, finely diced
  • 1/3 cup (67g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Combine diced rhubarb, 1/3 cup sugar, and lemon juice in a medium saucepan.
  2. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until the rhubarb breaks down into a chunky, velvety jam.
  3. Stir in the cinnamon, remove from heat, and let cool slightly.
  4. Cream the softened butter and 1/2 cup sugar until pale and fluffy.
  5. Beat in the vanilla extract.
  6. Gradually mix in the flour and salt until a soft, sandy dough forms. Do not overmix.
  7. Press two-thirds of the dough evenly into the bottom of a parchment-lined 9x13 pan.
  8. Spread the cooled rhubarb jam evenly over the base.
  9. Crumble the remaining dough over the top of the jam, leaving small gaps for the fruit to peek through.
  10. Bake at 350°F (175°C) for 15–20 minutes, or until the edges are mahogany-colored and the top is lightly golden.