Rhubarb Shortbread Cookies

Introduction

If you’re looking for a cookie recipe that perfectly balances sweetness and tanginess, these Rhubarb Shortbread Cookies are about to become your new favorite. Featuring buttery shortbread dough studded with tender pieces of fresh rhubarb, these cookies are a wonderful way to highlight this seasonal produce. Whether you enjoy them with an afternoon cup of tea, as a light dessert, or as a homemade gift, they’re as beautiful as they are delicious.

Shortbread has always been prized for its crumbly, melt-in-your-mouth texture, and when you add rhubarb to the mix, you get a refreshing twist that feels both classic and inventive. This recipe is straightforward, making it perfect for both beginner and experienced bakers.

My recipe story

This recipe came about during rhubarb season when I found myself with an abundance of fresh stalks from a local farmer’s market. I’ve always loved making crisps and pies, but I wanted something that could be enjoyed as a snack or packed into a lunchbox. After a few experiments, I discovered that folding diced rhubarb into a classic shortbread dough not only worked but created something truly special. The buttery richness of the cookie mellowed out rhubarb’s natural tartness, creating a balanced flavor profile.

Now, these cookies have become a staple in my kitchen every spring. They remind me of the joy of using fresh, seasonal produce and how even the simplest ingredients can be transformed into something memorable.

Ingredient breakdown

These cookies rely on just a few simple ingredients, which is part of what makes them so special. Each component plays an important role in both flavor and texture.

Rhubarb: The star of the recipe. Choose stalks that are firm and brightly colored. Chop them into small, even pieces so they bake evenly and release just the right amount of juice into the dough.

Butter: Unsalted butter is ideal because it allows you to control the salt level. Make sure your butter is softened but not melted, as this will ensure the shortbread is light and crumbly.

Sugar: Granulated sugar sweetens the dough, but you can also sprinkle a little extra sugar on top before baking for a slightly crunchy finish.

Flour: All-purpose flour creates the base of the shortbread, giving the cookies structure while maintaining a tender bite.

Vanilla extract and salt: Vanilla adds warmth and depth of flavor, while salt enhances all the other ingredients, balancing sweetness and bringing out the natural flavor of rhubarb.

Equipment you’ll need

• Mixing bowls (medium and large)
• Hand or stand mixer
• Rubber spatula
• Sharp knife and cutting board
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Step-by-step directions

Step 1: Prepare the rhubarb. Wash and trim the rhubarb stalks, removing any leaves (they are toxic and should not be consumed). Dice the rhubarb into small pieces, about 1/4-inch in size. Pat dry with a paper towel to remove excess moisture, which helps prevent the dough from becoming soggy.

Step 2: Cream the butter and sugar. In a large mixing bowl, use a hand or stand mixer to beat softened butter and sugar together until light and fluffy. This process usually takes 2–3 minutes and helps create the delicate texture we want in shortbread.

Step 3: Add the flavorings. Mix in the vanilla extract and salt until fully incorporated. These small but mighty ingredients will bring the flavors together harmoniously.

Step 4: Incorporate the flour. Gradually add the flour to the butter mixture, mixing until a soft dough forms. Avoid overmixing, as that can make the cookies tough.

Step 5: Fold in the rhubarb. Gently fold the diced rhubarb into the dough using a spatula. Distribute the pieces evenly but avoid crushing them so they retain their shape and texture.

Step 6: Shape and chill the dough. Form the dough into a log or gently roll it out and cut into shapes with a cookie cutter. Place the dough in the refrigerator for at least 30 minutes. Chilling ensures the cookies hold their shape during baking.

Step 7: Bake. Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are just beginning to turn golden. Cool on a wire rack before serving.

Variations & substitutions

If you’d like to change up the flavors, try adding a teaspoon of lemon or orange zest to the dough for a citrusy brightness. You could also substitute half the rhubarb with fresh strawberries for a classic strawberry-rhubarb combination. For a more indulgent version, drizzle cooled cookies with a simple glaze made from powdered sugar and milk.

For a gluten-free version, use a high-quality gluten-free flour blend. The texture will be slightly different but still delicious.

Storage, freezing & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. To make ahead, prepare the dough, shape it, and refrigerate overnight before baking.

Serving ideas & pairings

These cookies are perfect with a hot cup of tea, coffee, or a refreshing glass of iced herbal tea. They also pair beautifully with vanilla ice cream or a dollop of whipped cream for an elegant plated dessert. For a party, serve them alongside other seasonal fruit treats for a colorful dessert spread.

FAQ

Can I use frozen rhubarb? Yes! Just thaw and drain excess liquid before adding it to the dough to prevent excess moisture.

What if I don’t have a mixer? You can cream the butter and sugar by hand with a wooden spoon – it will just take a bit more effort.

Can I make the dough ahead of time? Absolutely. Wrap it tightly and refrigerate for up to 24 hours or freeze for up to a month before baking.

How do I know when the cookies are done? The edges should be just turning golden, and the centers should look set but not browned.

Can I make these vegan? Yes! Substitute vegan butter and use a plant-based milk for the glaze if you choose to add one.

Final thoughts

Rhubarb Shortbread Cookies are a lovely way to celebrate the unique flavor of rhubarb in a bite-sized treat. They are buttery, tender, and have just the right amount of tartness to keep you coming back for more. Whether you’re making them for a family gathering, a spring bake sale, or just to enjoy with your morning coffee, they’re sure to brighten your day.

Rhubarb Shortbread Cookies

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Buttery, tender shortbread cookies filled with tangy rhubarb for the perfect balance of sweet and tart flavors. Ideal for spring snacking or tea time.

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Ingredients

Scale 1x2x3x

• 8 oz rhubarb, diced into 1/4-inch pieces

• 1 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1 tsp vanilla extract

• 1/4 tsp salt

• Optional: 1 tbsp sugar for sprinkling on top

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Instructions

1. ing bowl, cream softened butter and sugar together until light and fluffy.

2. Mix in vanilla extract and salt until evenly combined.

3. Gradually add the flour, mixing until a soft dough forms. Do not overmix.
4. Gently fold in the diced rhubarb with a spatula, distributing evenly through the dough.

5. Shape dough into a log or roll out and cut into shapes. Chill for at least 30 minutes.

6. Preheat oven to 350°F (175°C). Arrange cookies on a parchment-lined baking sheet.
7. Bake for 12–15 minutes, or until edges are just lightly golden. Cool on a wire rack before serving.
   

Notes

Chill dough to help cookies hold their shape. Store in an airtight container for up to 5 days or freeze for up to 2 months. Delicious with tea or coffee.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American