Here’s a complete Rhubarb Shortbread Cookies recipe — buttery, tangy, and just the right amount of sweet.
Rhubarb Shortbread Cookies
Yields: about 24 cookies
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: ~45 minutes
Ingredients
For the Rhubarb Filling:
1½ cups chopped rhubarb (fresh or frozen)
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon vanilla extract (optional)
For the Shortbread Dough:
1 cup (2 sticks / 226g) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Optional Topping:
Extra granulated sugar for sprinkling
Powdered sugar for dusting
Instructions
1. Make the Rhubarb Filling
In a small saucepan, combine chopped rhubarb, sugar, and lemon juice.
Cook over medium heat for 8–10 minutes, stirring occasionally, until rhubarb softens and breaks down.
Stir in cornstarch and cook 1–2 more minutes until thickened.
Remove from heat, stir in vanilla (if using), and let cool completely.
2. Prepare the Shortbread Dough
In a large bowl, cream butter and powdered sugar together until smooth and fluffy.
Add vanilla extract and mix until incorporated.
Add flour and salt; mix until a soft dough forms.
Divide the dough in half and wrap each half in plastic wrap. Chill for 30 minutes.
3. Assemble
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out one portion of the dough on a lightly floured surface to about ¼ inch thick.
Use a cookie cutter (round or square) to cut cookies.
On half the cookies, cut a small center hole (for sandwich-style cookies).
Place cookies on the prepared baking sheet.
Spoon about ½ teaspoon of cooled rhubarb filling on the solid cookie bases, then top with the cut-out cookies.
Press edges gently to seal, if desired.
4. Bake
Bake 18–22 minutes or until the edges are just golden.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Finish
Dust with powdered sugar or sprinkle with sugar before baking for sparkle.
Tips & Variations
Add a pinch of cardamom or ginger to the filling for a spiced twist.
Mix in strawberries or raspberries with the rhubarb for a fruitier flavor.
If you prefer, swirl the rhubarb compote directly into the dough before baking for a marbled shortbread.
