Strawberry Rhubarb Shortbread

Strawberry Rhubarb Shortbread

Ingredients:

·       1–1/2 cups Old-Fashioned Rolled Oats

·       1–1/2 cups All-purpose Flour

·       1 cup Packed Brown Sugar

·       ½ tsp Baking Powder

·       ¼ tsp Salt

·       ¾ cup (170 gm) Unsalted Butter, Melted

·       1 Jar Lighthouse Keeper's Strawberry Rhubarb Jam

·       ½ cup Pecans, Chopped

Instructions:

Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil.

 Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent.

Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.

When finished, spread the jam on top of the cooled crust.

Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit.

Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting.