Rhubarb and Custard Jam Shortbread

Hello lovely bakers!

A little while ago the lovely people at Duerr’s sent me a jar of their brand new Rhubarb and Custard Jam that had been specifically made for homebaking – how thoughtful of them! I did a lot of baking research before deciding on what to make with this scrummy jam. I found a lot of recipes for jam tarts which looked so so good but I wanted to bake something a little different, and here it is – Jam Shortbread! ❤


I love shortbread – the buttery melt in your mouth biscuit is a classic, just like the flavours of rhubarb and custard. I do however have to make a confession that I am not the biggest fan of rhubarb (shocking I know!!) but in the spirit of trying new things I gave it another go! Turns out that I was pleasantly surprised and really enjoyed the jam – a slightly tart rhubarb flavour with subtle notes of custard – lovely jubbly 🙂


Fun fact – this is not the first time I’ve decided to like something in only one format!! I adore pizza, however I really don’t like cheese on anything else – weird right?! Ah, pizza ❤


Anywayyy, back to this super delicious jammy shortbread – it really is a perfect sweet treat and so simple to make. The jam is perfectly formulated to be bake stable so you can avoid burnt or chewy biscuits, leaving you with a sticky and moist delight – sandwich that between shortbread and you won’t be disappointed! The topping is made of a mixture of grated shortbread dough and oats – the oats add a great texture to the bake and really elevate it to another level.


You can find more details about the new Rhubarb and Custard Jam, where you can find it, and their new and upcoming flavours on Duerr’s website – go on, give it a try 🙂


100g butter

50g caster sugar

1tsp vanilla extract

1 tbsp milk

150g plain flour

100g rhubarb and custard jam

50g porridge oats


Preheat the oven to 170C and grease a loose bottomed 8 inch tart/cake tin.

1 – Cream the butter and sugar together until creamy and fluffy. Add in the vanilla and milk and mix again. Add in the flour and bring together until a dough forms. Knead for a couple of minutes to ensure it’s all fully combined. Wrap in clingfilm and chill for 30 minutes.

2 – Roll out the shortbread to a thickness of 1cm, and using the loose bottom part of the tin (or just the whole tin!) cut out a circle of shortbread. Place the shortbread in the tin and press down so it meets all of the sides of the tin. Keep the offcuts to one side.

3 – Slightly warm the jam in the microwave so it’s easier to spread – 30 seconds should do! Spread the jam evenly on top of the shortbread, leaving at least a 1cm edge around the sides. Grate the remaining shortbread dough into a bowl and gently mix in the oats.

4 – Sprinkle the oat mix over the jam – ensuring you cover the whole of the shortbread to create the topping. Bake for 25 – 35 minutes or until the top is golden brown.

5 – As the jam sets very quickly as it cools remove the shortbread from the tin before allowing to cool. Once cooled slice the shortbread into the desired sizes – enjoy!


Happy Baking!

Becky x

Disclaimer: I was not paid for this post, the jam was sent as a free sample in exchange for an honest review.


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