Rhubarb Shortbread Squares Recipe
Add a photo
1 of 1 Photo

Rhubarb Shortbread Squares

By: Marilyn Rodriquez  
"'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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 248 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 9 servings
 

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter or margarine
  • FILLING:
  • 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 drops red food coloring (optional)
  • 1 cup whipping cream, whipped

Directions

  1. 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 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
  2. 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.
  3. Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by chocoholic 
absolte awesomeness!! i tried this in spring during rhubarb season, and it was a hit. i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by shhiler 
This recipe is so awesome!! I have tons of rhubarb and I try to find new recipes for it. Most... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?