Rhubarb Shortbread Squares

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

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• Author: TRTLMT

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Ingredients

Scale 1x2x3x

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

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Instructions

Shortbread base

1. Preheat oven to 180.
2. Line a lamington/slice tray with baking paper.
3. Place all ingredients into a food processor.
4. Mix ojn high until a slight dough forms. Approximately 30-45 seconds.
5. Place dough into tin and smooth out with the base of a glass or hands.
6. Place into the oven and bake for 15 minutes.

Rhubarb layer

1. Place all ingredients into a saucepan over medium heat.
2. Cook until softened and liquid has evaporated slightly.
3. Pour over base.
4. Place back into the oven whilst preparing the crumb layer.

Crumb layer

1. Place crumble ingredients into a large bowl.
2. Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
3. Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
4. Allow to cool slightly and remove from pan.

Nutrition

• Serving Size: 20

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Rhubarb Shortbread Squares – TMX version

---

• Author: TRTLMT

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

Shortbread base

1. Preheat oven to 180.
2. Line a lamington/slice tray with baking paper.
3. Place all ingredients into bowl.
4. Speed 7/30 seconds.
5. Place dough into tin and smooth out with the base of a glass or hands.
6. Place into the oven and bake for 15 minutes.

Rhubarb layer

1. Place all ingredients into bowl
2. 5 minutes/100 degrees/reverse/speed 1.
3. Blitz on speed 7 for a few seconds just to break up the rhubarb slightly. Leave some chunks however.
4. Pour over base.
5. Place back into the oven whilst preparing the crumb layer.

Crumb layer

1. Place crumble ingredients into a large bowl.
2. Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
3. Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
4. Allow to cool slightly and remove from pan.
5. Cut into 20 squares.
6. Will keep for up to 7 days in an airtight container. Can freeze and thaw.

Nutrition

• Serving Size: 20

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