I am glad I checked out the posts on this one. I took the advice of the learned panel and baked the base on it’s own for 20 minutes before giving it a few minutes to cool before adding the rhubarb jam, then the rest of the shortbread crumble.
I also used the food processor to grate the frozen dough. No way I could have worked fast enough with the box grater.
So all up I baked this for 20 min. Cooled for 20 min added the toppings and then baked again for 35 min. Even then my shortbread is only crisp on the very edges.
I liked this a lot. So much so I brought it into the children’s after school care after me eating 4 pieces in rapid succession. This needed to be shared or greed would get the better of me. It does remind me of an Australian slice- similar shortbread base topped with raspberry jam and a coconut chewy macaroon. I might have to make both again soon.