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.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the vanilla extract and mix until fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt.

Step 5

Gradually add the dry ingredients to the butter mixture, mixing on low speed until it forms a soft dough.

Step 6

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.

Step 7

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.

Step 8

Spread the rhubarb filling over the shortbread base in an even layer.

Step 9

Crumble the reserved dough over the rhubarb layer, leaving some gaps to let the fruit filling peek through.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the rhubarb is bubbling.

Step 11

Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour.

Step 12

Once cooled, lift the shortbread out of the pan using the parchment paper overhang and slice into 12 squares or rectangles.

Step 13

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

Serving size	958.9 grams (958.9g)

Amount per serving	% Daily Value*
Calories	3225

Total Fat 186.40g	239%
Saturated Fat 116.60g	583%
Polyunsaturated Fat 0.00g
Cholesterol 493mg	164%
Sodium 654mg	28%
Total Carbohydrate 363.00g	132%
Dietary Fiber 12.30g	44%
Total Sugars 153.90g
Protein 30.50g	61%

Vitamin D 111IU	557%
Calcium 384mg	30%
Iron 13mg	71%
Potassium 1280mg	27%

*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.

Source of Calories

Fat: 51.6%

Protein: 3.8%

Carbs: 44.7%