Rhubarb Shortbread
Delight your taste buds with this irresistible Rhubarb Shortbread, a perfect marriage of buttery, melt-in-your-mouth shortbread and tart, juicy rhubarb filling. This recipe features a golden, crumbly crust made with simple pantry staples, paired with a luscious rhubarb layer infused with hints of brown sugar and a bright pop of lemon juice. Topped with a delicate crumble, this dessert is baked to perfection, offering just the right balance of sweet and tangy flavors in every bite. Ideal for spring and summer gatherings, this easy-to-make treat is ready in just an hour and serves 12, making it perfect for sharing. Whether enjoyed on its own or paired with whipped cream, this rhubarb dessert is a show-stopper that will become a family favorite.
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoons Salt
- 300 grams Rhubarb (chopped into 1/2-inch pieces)
- 50 grams Brown sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23cm x 23cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until it forms a soft dough.
Reserve about 1/3 of the dough (approximately 1 cup) for the topping and press the remaining dough evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to smooth it out.
In another bowl, prepare the rhubarb filling by combining the chopped rhubarb, brown sugar, cornstarch, and lemon juice. Mix until the rhubarb is evenly coated.
Spread the rhubarb filling over the shortbread base in an even layer.
Crumble the reserved dough over the rhubarb layer, leaving some gaps to let the fruit filling peek through.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the rhubarb is bubbling.
Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour.
Once cooled, lift the shortbread out of the pan using the parchment paper overhang and slice into 12 squares or rectangles.
Serve as is or with a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
