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Rhubarb Shortbread Squares

 Rhubarb Shortbread Squares
"I saw this recipe on the Internet and decided to try it since I had an abundance of rhubarb," says Marilyn Rodriguez of Fairbanks, Alaska. "It was a big hit!" The rhubarb topping is delicious and refreshing on a rich shortbread crust.
9 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 cups diced fresh or frozen rhubarb
  • 1-1/4 cups sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 4 to 6 drops red food coloring, optional
  • 1 cup heavy whipping cream, whipped


  • In a bowl, combine the flour, sugar and salt; cut in butter until
  • crumbly. Press into a greased 8-in. square baking dish. Bake at
  • 350° for 15-20 minutes or until edges are lightly browned. Cool
  • on a wire rack.
  • In a saucepan, bring the rhubarb, sugar, water rand salt to a boil.
  • Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is
  • tender, stirring occasionally. In a small bowl, sprinkle gelatin
  • over cold water; let stand for 1 minute. Stir into rhubarb mixture.
  • Cook and stir until gelatin is dissolved. stir in food coloring if
  • desired. Cover and refrigerate until cooled, about 2 hours.
  • Fold in whipped cream. Spread over crust. Cover and refrigerate for 3

2 of 2

Rhubarb Shortbread Squares (continued)

Directions (continued)

  • hours or until set. Cut into squares. Yield: 9 servings.
Nutritional Facts: 1 serving (1 each) equals 366 calories, 20 g fat (12 g saturated fat), 63 mg cholesterol, 217 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.