Rhubarb Shortbread Cookies: The Ultimate Recipe & Baking Tips

Rhubarb Shortbread Cookies: Prepare to be enchanted by a delightful twist on a classic treat! Imagine the buttery, crumbly perfection of shortbread, elevated by the tangy, vibrant burst of rhubarb. These aren’t your grandma’s shortbread cookies – unless your grandma was a culinary genius experimenting with the season’s freshest flavors!

Rhubarb, often called the “pie plant,” has a fascinating history, arriving in North America in the 18th century. While its leaves are toxic, the stalks have been prized for their unique tartness, making them a staple in pies, jams, and now, these irresistible cookies. The combination of sweet and tart is a timeless favorite, and these Rhubarb Shortbread Cookies perfectly capture that balance.

What makes these cookies so beloved? It’s the symphony of textures and tastes. The shortbread provides a melt-in-your-mouth tenderness, while the rhubarb offers a juicy, slightly acidic counterpoint. They are surprisingly easy to make, requiring minimal ingredients and effort, making them perfect for a quick afternoon treat or a delightful addition to any gathering. The bright pink hue of the rhubarb also adds a touch of elegance, making them as visually appealing as they are delicious. Trust me, once you try these, you’ll be hooked!

this Recipe

Ingredients:

• For the Rhubarb Filling:
• 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground ginger
• Pinch of salt
• For the Shortbread Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• For the Egg Wash (Optional):
• 1 large egg, beaten
• 1 tablespoon milk or water
• For Sprinkling (Optional):
• Coarse sugar or sanding sugar

Preparing the Rhubarb Filling:

1. Combine Rhubarb and Sugar: In a medium saucepan, combine the chopped rhubarb and granulated sugar. Let it sit for about 15-20 minutes. This allows the sugar to draw out some of the rhubarb’s natural juices, creating a more flavorful and less watery filling. You’ll notice the rhubarb starting to soften and release liquid.
2. Add Cornstarch, Lemon Juice, Ginger, and Salt: Stir in the cornstarch, lemon juice, ground ginger, and a pinch of salt. The cornstarch will help thicken the filling as it cooks, the lemon juice brightens the flavor, the ginger adds a warm spice note, and the salt enhances the sweetness. Make sure everything is well combined.
3. Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly to prevent the cornstarch from clumping and burning. Once it simmers, reduce the heat to low and continue to cook, stirring occasionally, until the rhubarb is tender and the filling has thickened. This usually takes about 8-12 minutes. The filling should be thick enough to coat the back of a spoon.
4. Cool the Filling: Remove the saucepan from the heat and let the rhubarb filling cool completely. As it cools, it will thicken further. You can transfer it to a bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the filling to prevent a skin from forming. This is important because a warm filling can melt the cookie dough and make the cookies difficult to handle. I usually pop it in the fridge to speed up the cooling process.

Making the Shortbread Cookie Dough:

1. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and powdered sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted, for the best results. Scraping down the sides of the bowl occasionally ensures everything is evenly incorporated.
2. Add Vanilla and Salt: Beat in the vanilla extract and salt until combined. The vanilla adds a lovely flavor, and the salt balances the sweetness.
3. Gradually Add Flour: Gradually add the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten and result in tough cookies. Mix until the flour is just incorporated and the dough comes together in a ball. It’s okay if there are a few streaks of flour remaining; they’ll disappear as you knead it slightly.
4. Form Dough into Discs: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap. Flattening the dough into discs helps it chill more evenly and makes it easier to roll out later.
5. Chill the Dough: Refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. It also makes the dough easier to handle and roll out. If you chill it for longer than 2 hours, you might need to let it sit at room temperature for a few minutes before rolling it out.

Assembling and Baking the Cookies:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Keep the other disc chilled in the refrigerator while you work. Use a cookie cutter (about 2-3 inches in size) to cut out cookies. I like to use fluted round cutters, but any shape will work.
3. Place Cookies on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
4. Add Rhubarb Filling: Place a small spoonful (about 1 teaspoon) of the cooled rhubarb filling in the center of each cookie. Be careful not to overfill the cookies, as the filling may spill out during baking.
5. Roll Out Second Dough Disc: Roll out the second disc of dough to the same thickness as the first. Cut out cookies using the same cookie cutter.
6. Place Second Cookie on Top: Gently place each cut-out cookie on top of the cookies with the rhubarb filling, creating a sandwich. Press the edges of the top cookie to the bottom cookie to seal the filling inside. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
7. Egg Wash and Sprinkle (Optional): In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush the tops of the cookies with the egg wash. This will give them a beautiful golden-brown color. Sprinkle the tops of the cookies with coarse sugar or sanding sugar for added sparkle and sweetness.
8. Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times may vary depending on your oven.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still warm and soft.

Tips for Success:

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Cool the Filling: Make sure the rhubarb filling is completely cooled before assembling the cookies. A warm filling can melt the cookie dough and make the cookies difficult to handle.
• Seal the Edges Well: Press the edges of the top cookie to the bottom cookie to seal the filling inside. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
• Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Variations:

• Add Nuts: Add chopped nuts, such as pecans or walnuts, to the shortbread dough for added flavor and texture.
• Citrus Zest: Add lemon or orange zest to the shortbread dough for a bright, citrusy flavor.
• Spices: Experiment with different spices in the rhubarb filling, such as cinnamon, nutmeg, or cardamom.
• Glaze: Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness and decoration.

Enjoy!

These Rhubarb Shortbread Cookies are a delightful treat that’s perfect for spring or any time you’re craving a sweet and tart dessert. The combination of the buttery shortbread and the tangy rhubarb filling is simply irresistible. I hope you enjoy making and eating them as much as I do!

Conclusion:

These Rhubarb Shortbread Cookies are truly something special, and I wholeheartedly believe you need to experience their unique flavor combination. The tartness of the rhubarb perfectly complements the buttery, crumbly shortbread, creating a delightful dance on your palate that’s both comforting and exciting. It’s a recipe that elevates the humble shortbread cookie to a whole new level, making it a must-try for any baking enthusiast or anyone simply looking for a delicious and memorable treat.

Why are these cookies a must-try? Because they offer a sophisticated twist on a classic. The rhubarb adds a vibrant, slightly acidic note that cuts through the richness of the shortbread, preventing it from being overly sweet or heavy. It’s a perfect balance that will leave you wanting more. Plus, the beautiful pink hue of the rhubarb baked into the golden shortbread makes them visually stunning – perfect for impressing guests or simply enjoying a moment of beauty with your afternoon tea.

But the best part? These cookies are surprisingly easy to make! The recipe is straightforward and doesn’t require any fancy equipment or complicated techniques. Even if you’re a beginner baker, you can confidently whip up a batch of these delectable treats. And the satisfaction of creating something so delicious from scratch is truly rewarding.

Now, let’s talk about serving suggestions and variations. While these Rhubarb Shortbread Cookies are absolutely divine on their own, there are plenty of ways to enhance the experience. For a simple yet elegant touch, dust them with powdered sugar just before serving. The sweetness of the sugar will further complement the tartness of the rhubarb.

For a more decadent treat, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess of the ice cream or whipped cream will create a delightful contrast with the warm, crumbly cookies. You could even drizzle a little honey or maple syrup over the top for an extra touch of sweetness.

If you’re feeling adventurous, you can experiment with different variations of the recipe. Try adding a pinch of ground ginger or cardamom to the dough for a warm, spicy note. Or, incorporate some chopped nuts, such as almonds or pecans, for added texture and flavor. You could even use different types of fruit, such as strawberries or raspberries, in place of the rhubarb, although I highly recommend sticking with the rhubarb for that signature tartness that makes these cookies so special.

Another fun variation is to make these into thumbprint cookies. Simply press your thumb into the center of each cookie before baking and fill the indentation with a dollop of rhubarb jam or a homemade rhubarb compote. This adds an extra burst of rhubarb flavor and creates a beautiful presentation.

I truly believe that this rhubarb shortbread cookies recipe is a winner. It’s a unique, delicious, and relatively easy recipe that’s sure to impress. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a batch of these amazing cookies.

I’m so excited for you to try this recipe and experience the magic of rhubarb shortbread for yourself! Once you’ve baked your batch, please come back and share your experience in the comments below. I’d love to hear what you think and see any variations you’ve tried. Happy baking!