Rhubarb Shortbread Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 2 cups diced rhubarb
• 1/2 cup brown sugar
• 1/4 cup cornstarch

Directions:

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, cream together butter and granulated sugar until light and fluffy. Add flour and salt and mix until combined.
3. Press the shortbread dough into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until lightly golden.
4. In a separate bowl, whisk together rhubarb, brown sugar, and cornstarch until combined. Spoon the rhubarb mixture over the baked shortbread.
5. Bake for an additional 30-35 minutes, or until the rhubarb mixture is bubbly and the shortbread is golden brown.
6. Allow the pan to cool before slicing into squares and serving. Enjoy!

Verdict:

Rhubarb shortbread is a delightful dessert that’s perfect for spring and summer. The tender shortbread and sweet-tart rhubarb filling create a perfect balance of flavors and textures. This recipe is easy to make and is sure to impress your family and friends. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Serving Suggestions:

• Dust with powdered sugar
• Top with a scoop of vanilla ice cream
• Serve with a cup of hot tea or coffee