Here’s another delicious rhubarb recipe to add to your collection—because, truly, you can never have too many! This one features a soft, sweet shortbread-style base with a bright, tangy twist reminiscent of a classic lemon shortbread. It’s a delightful way to showcase rhubarb’s unique flavor.
Ingredients:
1 cup Rhubarb ( cleaned, and cut to 1/2 inch pieces)
2 sticks Butter (softened)
1/2 cup Cane Sugar
2 cups Unbleached Flour
1/4 tsp. Salt
1/2 tsp. Vanilla Extract
Instructions:
- Preheat the oven to 350 degrees Fahrenheit
- Line a baking sheet with unbleached parchment paper
- In a saucepan, cook the chopped rhubarb over medium heat for 5-7 minutes, stirring occasionally, and allow to cool.
- In a large mixing bowl, cream together the softened butter and sugar until creamy and fluffy
- Add the vanilla extract and mix well.
- Add the salt and mix well.
- Gradually add the flour, about a 1/2 cup at a time, mixing in completely before adding more. Continue until all flour is mixed in and a dough forms
- Fold in the cooked rhubarb
- Roll into one-inch balls and place on the lined baking sheet
- Press down with a fork (much like you would with peanut butter cookies)
- Sprinkle with granulated sugar
- Bake for 14 minutes or until edges are lightly golden
- Transfer to a cooling rack and allow to cool completely
- Enjoy!