RHUBARB SHORTBREAD SQUARES
"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.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- 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° for 15-20 minutes or until edges are lightly browned. Cool on a wire rack., 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., Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.
Nutrition Facts : Calories 366 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
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Vaja Katjazengi
v.katjazengi61@gmail.comThe shortbread crust was a bit dry, but the rhubarb filling was delicious. I think next time I'll try using a different shortbread recipe.
Raees Haider
h-raees@yahoo.comThese squares were a bit too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the filling.
yessir
yessir@gmail.comI loved the combination of rhubarb and shortbread in these squares. The rhubarb filling was tart and tangy, while the shortbread crust was buttery and sweet. The two flavors paired perfectly together. I will definitely be making these again.
Jahangir Badshah
badshah.jahangir@yahoo.comThese were delicious! I used frozen rhubarb and it worked perfectly. The shortbread crust was buttery and flaky, and the rhubarb filling was the perfect balance of tart and sweet.
Shavoy Pringle
shavoy.pringle@yahoo.comThese were easy to make and turned out great. I'm not a big fan of rhubarb, but I really enjoyed these squares. The shortbread crust was the perfect complement to the tart rhubarb filling.
Emihle Lonwabo
le@gmail.comThe shortbread crust was a bit dry, but the rhubarb filling was delicious. I think next time I'll try using a different shortbread recipe.
Emma Hudder
h-emma@hotmail.frThese squares were a bit too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the filling.
Corbin monster
corbin.m@gmail.comI loved the combination of rhubarb and shortbread in these squares. The rhubarb filling was tart and tangy, while the shortbread crust was buttery and sweet. The two flavors paired perfectly together.
Nicholai Ostini
onicholai94@yahoo.comThese were delicious! The rhubarb filling was the perfect balance of tart and sweet, and the shortbread crust was buttery and flaky. I will definitely be making these again.
Kuldeep Maheshwari
m.kuldeep16@gmail.comThese were easy to make and turned out great. I'm not a big fan of rhubarb, but I really enjoyed these squares. The shortbread crust was the perfect complement to the tart rhubarb filling.
Mortda Silva
m@yahoo.comI followed the recipe exactly and my squares turned out perfectly. They were so good that I ate them all in one sitting.
Ch Gujjar 321
c-32195@hotmail.comThe shortbread crust was a bit dry, but the rhubarb filling was delicious.
Ahmedz Manna
manna@gmail.comThese were a bit too tart for my taste, but my husband loved them. I think next time I'll use less rhubarb.
Ahmad Ahmad ali
a_a@yahoo.comI love the combination of rhubarb and shortbread. These squares are the perfect balance of tart and sweet.
nick Müller
m-n@gmail.comI've made these squares several times now and they're always a favorite. They're the perfect treat for any occasion.
Sara Bucur
sarab65@yahoo.comThese were easy to make and turned out great. I used frozen rhubarb and it worked perfectly.
mian habib
habib-mian@hotmail.co.ukThe shortbread crust was so buttery and flaky, and the rhubarb filling was the perfect balance of tart and sweet. I highly recommend this recipe!
Erali Xudoyberdiyev
erali_xudoyberdiyev100@hotmail.comI made these for a potluck and they were gone in minutes. Everyone loved them!
tyler county explorers
t.explorers27@gmail.comThese rhubarb shortbread squares were a hit! The combination of tart rhubarb and sweet shortbread was perfect. I'll definitely be making these again.