Rhubarb Shortbread | A Buttery, Tangy Twist on a Classic Biscuit

Introduction: A Sweet & Tart Delight

Rhubarb shortbread is a deliciously unique treat that pairs the buttery richness of classic shortbread with the tart punch of rhubarb. Whether you use fresh rhubarb compote, roasted pieces, or even a drizzle of rhubarb glaze, this flavourful variation of the traditional biscuit is perfect for spring and summer bakes, afternoon tea, or a homemade gift.

Why You’ll Love Rhubarb Shortbread

Simple Ingredients – All you need are pantry staples plus fresh rhubarb
Delicate Texture – Crisp edges and melt-in-the-mouth centres
Seasonal Flavour – A great way to use up garden rhubarb
Customisable – Make bars, slices, thumbprints, or sandwich-style biscuits

Ingredients for Rhubarb Shortbread

Basic Shortbread:

225g (1 cup) unsalted butter, softened
100g (½ cup) caster sugar
½ tsp vanilla extract
260g (2 cups) plain flour
Pinch of salt

Optional Rhubarb Layer or Filling:

1 cup chopped rhubarb
2 tbsp sugar
1 tbsp water
Optional: ½ tsp lemon zest

How to Make Rhubarb Shortbread – Step by Step

Step 1: Prepare the Rhubarb

In a small saucepan, combine the chopped rhubarb, sugar, and water.
Cook gently until the rhubarb softens and becomes jammy (about 10 minutes).
Set aside to cool completely.

Step 2: Make the Shortbread Dough

Cream together the softened butter and sugar until light and fluffy.
Add the vanilla extract.
Stir in the flour and salt until a dough forms.
Press the dough into a prepared baking tin or shape into biscuits.

Step 3: Add Rhubarb (Two Options)

Bar Version: Press half the dough into the base of a lined tin, spread with the cooled rhubarb filling, then crumble the remaining dough on top.
Biscuit Version: Cut out shortbread shapes and make indentations or sandwiches with a teaspoon of rhubarb in the middle.

Step 4: Bake

Bake at 170°C (150°C fan) for 25–30 minutes or until lightly golden.
Cool in the tin before slicing or removing.

Serving Suggestions

Dust with icing sugar or drizzle with a light rhubarb glaze
Serve with clotted cream or whipped mascarpone
Pair with Earl Grey tea or a fruity herbal infusion

Storage Tips

Store in an airtight container at room temperature for up to 5 days
For longer storage, freeze unbaked dough or fully baked shortbread for up to 3 months
Bring back to room temperature or reheat gently to refresh texture

Variations

Lemon-Rhubarb Shortbread: Add lemon zest to the dough and filling
Rhubarb Thumbprint Cookies: Press small dents into each biscuit and spoon in rhubarb compote before baking
Rhubarb Sandwich Biscuits: Bake shortbread rounds and sandwich them with cooled rhubarb jam or curd

Conclusion

Rhubarb shortbread offers a lovely contrast of tart and sweet flavours wrapped in a buttery, crumbly biscuit. It’s a simple yet sophisticated bake that captures the freshness of the season while sticking to traditional roots. Whether served as a teatime treat or wrapped up as a gift, this rhubarb twist on shortbread is bound to become a firm favourite.