I love rhubarb but always struggle with what to do with it other than stewing so I rarely buy it. Whilst visiting the local farmers market the other weekend I saw it and thought “lets experiment!”.
These are so delicious. They have a delicious melt in your mouth, buttery shortbread base topped with delicious rhubarb that has a hint of cinnamon and a yummy vanilla crumble thanks to a sprinkle of vanilla powder.
You can certainly reduce the sugar in these if desired or add other fruits to the fruit layer. Apple and strawberries are a great addition to the rhubarb or on their own.
These are very easy to whip up and look so impressive for a morning tea or “bring a plate” event.
PS: Try one warm, not long out of the oven. its melts in your mouth. Soooooo good.
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Rhubarb Shortbread Squares
Ingredients
Shortbread base
- 250g plain flour
- 90g sugar
- 220g butter, cubed
- 1/2 teaspoon vanilla powder
Rhubarb layer
- 6 sticks of rhubarb, chopped into 1cm pieces
- 1/2 teaspoon ground cinnamon
- 4 tablespoons water
Crumble topping
- 50g plain flour
- 50g brown sugar
- 40g butter
- 1/2 teaspoon vanilla powder
Instructions
Shortbread base
- Preheat oven to 180.
- Line a lamington/slice tray with baking paper.
- Place all ingredients into a food processor.
- Mix ojn high until a slight dough forms. Approximately 30-45 seconds.
- Place dough into tin and smooth out with the base of a glass or hands.
- Place into the oven and bake for 15 minutes.
Rhubarb layer
- Place all ingredients into a saucepan over medium heat.
- Cook until softened and liquid has evaporated slightly.
- Pour over base.
- Place back into the oven whilst preparing the crumb layer.
Crumb layer
- Place crumble ingredients into a large bowl.
- Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
- Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
- Allow to cool slightly and remove from pan.
Nutrition
- Serving Size: 20
Rhubarb Shortbread Squares – TMX version
Ingredients
Shortbread base
- 250g plain flour
- 90g sugar
- 220g butter, cubed
- 1/2 teaspoon vanilla powder
Rhubarb layer
- 6 sticks of rhubarb, chopped into 1cm pieces
- 1/2 teaspoon ground cinnamon
- 4 tablespoons water
Crumble topping
- 50g plain flour
- 50g brown sugar
- 40g butter
- 1/2 teaspoon vanilla powder
Instructions
Shortbread base
- Preheat oven to 180.
- Line a lamington/slice tray with baking paper.
- Place all ingredients into bowl.
- Speed 7/30 seconds.
- Place dough into tin and smooth out with the base of a glass or hands.
- Place into the oven and bake for 15 minutes.
Rhubarb layer
- Place all ingredients into bowl
- 5 minutes/100 degrees/reverse/speed 1.
- Blitz on speed 7 for a few seconds just to break up the rhubarb slightly. Leave some chunks however.
- Pour over base.
- Place back into the oven whilst preparing the crumb layer.
Crumb layer
- Place crumble ingredients into a large bowl.
- Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
- Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
- Allow to cool slightly and remove from pan.
- Cut into 20 squares.
- Will keep for up to 7 days in an airtight container. Can freeze and thaw.
Nutrition
- Serving Size: 20
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Made this for my family using home grown rhubarb. My family and work colleagues all loved it. It’s a winner!
First time ever I got my family to eat rhubarb. So far they have hated everything that has got rhubarb in it but this was a big hit! What a beautiful recipe and so so easy to make. Big thanks Peta!!
Yum! Made this last night and had some fresh out of the oven, it was absolutely delicious! Still a winner this morning cold out of the fridge. Thanks for another great recipe!