Rhubarb Shortbread Squares Recipe

Name: Rhubarb Shortbread Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 tablespoons sugar; ¼ teaspoon salt; ½ cup cold butter; 4 cups diced fresh rhubarb or 4 cups frozen rhubarb; 1 ¼ cups sugar; ¼ cup water; ⅛ teaspoon salt; 2 (1/4 ounce) envelopes unflavored gelatin; ⅓ cup cold water; 4 -6 drops red food coloring (optional); 1 cup heavy whipping cream, whipped

Servings: persons

1 cup flour
2 tablespoons sugar
¼ teaspoon salt
½ cup cold butter
4 cups diced fresh rhubarb or 4 cups frozen rhubarb
1 ¼ cups sugar
¼ cup water
⅛ teaspoon salt
2 (1/4 ounce) envelopes unflavored gelatin
⅓ cup cold water
4 -6 drops red food coloring (optional)
1 cup heavy whipping cream, whipped

1
In a bowl, combine the flour, suagr and salt; cut in butter until crumbly.
2
Press into a greased 8-in.
3
square baking dish.
4
Bake at 350F for 15 minutes.
5
cool on a wire rack.
6
In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
7
Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender, stirring occasionally.
8
In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
9
Stir into rhubarb mixture.
10
Cook and stir until gelatin is dissolved.
11
Stir in food coloring if desired.
12
Cover and refrigerate until cooled, about 2 hours.
13
Fold in whipped cream.
14
Spread over crust.
15
Cover refrigerate for 3 hours or until set.
16
Cut into squares.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons sugar, ¼ teaspoon salt, ½ cup cold butter, and more.

Yes, Rhubarb Shortbread Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Shortbread Squares

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