Rhubarb Shortcake Dessert Recipes

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RHUBARB SHORTBREAD BARS



Rhubarb Shortbread Bars image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g

RHUBARB BARS



Rhubarb Bars image

Rhubarb Bars are super easy to make. A simple shortcake dough is divided and pressed into a pan then topped with rhubarb and the remainder of the dough. These rhubarb shortcake bars come together quickly and are a great recipe for baking with rhubarb.

Provided by Erin Clarkson

Categories     Shortcake

Number Of Ingredients 13

225g unsalted butter, at room temperature
150g granulated sugar
2 large eggs (100 grams), at room temperature
1 tsp (4g) vanilla bean paste
450g all-purpose flour
1 ¾ teaspoons (8.75g) baking powder
½ tsp (1.5g) kosher salt
750g trimmed rhubarb, chopped into ½" pieces
2 Tbsp (16g) tapioca starch
80g granulated sugar
1/2 tsp vanilla bean paste or extract
½ tsp salt
Powdered Sugar to dust

Steps:

  • Preheat the oven to 350°f / 180°c. Line a 9" square baking tin with two pieces of parchment paper, forming a "sling" so that you can easily remove the bars.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing to combine before adding the next. Scrape down the bowl. Add the vanilla and mix to incorporate.
  • In a medium bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and mix on low until combined.
  • Weigh out 475g of the mixture, and press evenly into the bottom of the prepared pan, smoothing the surface with the bottom of a drinking glass or with an offset spatula. Set the rest aside.
  • In a medium bowl, place the rhubarb, tapioca starch, granulated sugar, vanilla bean paste, and salt, and mix with a spatula until well combined. Spread the rhubarb mixture evenly over the surface of the dough - do not press down too hard.
  • Crumble the remaining dough over the surface of the rhubarb, ensuring that you add it in an even layer.
  • Bake the bars for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling. Allow to cool completely before using the parchment paper to remove from the pan. Slice into bars, and dust with powdered sugar.
  • Store leftovers lightly covered with a paper towel at room temperature for up to 3 days. Do not store in an airtight container as they will go soggy.

SHORTCAKE WITH FRESH RHUBARB SAUCE



Shortcake with Fresh Rhubarb Sauce image

Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (2-1/4 cups sauce).

Number Of Ingredients 16

1-1/2 cups chopped fresh rhubarb
1/4 cup shortening
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup 2% milk
1/4 cup chopped walnuts or pecans
SAUCE:
3/4 to 1 cup sugar
1/2 cup water
4 cups cubed fresh rhubarb (1-inch)
Dash ground cinnamon, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB SHORTCAKE DESSERT



Rhubarb Shortcake Dessert image

When I serve this dessert, it's always a hit. My family request this dish often.-Carol Jean Gallagher, Ukarumpa,

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
6 large egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup half-and-half cream
2 teaspoons grated orange zest
MERINGUE:
6 large egg whites
2 teaspoons vanilla extract
Dash salt
3/4 cup sugar
2 tablespoons finely chopped walnuts

Steps:

  • Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange zest; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts :

30 BEST RHUBARB DESSERT RECIPE COLLECTION



30 Best Rhubarb Dessert Recipe Collection image

These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 30

Rhubarb Pie
Rhubarb Crumble Bars
Rhubarb Coffee Cake
Rhubarb Crisp
Rhubarb Ice Cream
Strawberry Rhubarb Tarts
Rhubarb Dump Cake
Rhubarb Muffins
Rhubarb Scones
Strawberry Rhubarb Shortcake
Strawberry Rhubarb Cheesecake
Chocolate Rhubarb Brownies
Skillet Rhubarb Cobbler
Lemon Rhubarb Cookies
Strawberry Rhubarb Bundt Cake
Rhubarb Crunch
Lemon Rhubarb Bars
Rhubarb Galette
Rhubarb Bread Pudding
Rhubarb Greek Yogurt Popsicles
Pistachio Rhubarb Trifle
Rhubarb Pudding Cake
Norwegian Rhubarb Pudding
Rhubarb Dutch Baby
Rhubarb Fool
Strawberry Rhubarb Lemonade
Rhubarb Grunt
Rhubarb Banana Muffins
Rhubarb Rolls
Rhubarb Panna Cotta

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rhubarb treat in 30 minutes or less!

Nutrition Facts :

RHUBARB SHORTCAKE



Rhubarb Shortcake image

Old-fashioned rhubarb shortcake recipe (from scratch) that uses fresh rhubarb in the shortcake as well as in the sauce!

Provided by Coelura

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h28m

Yield 9

Number Of Ingredients 11

2 cups diced rhubarb
1 cup white sugar
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1 pinch salt
2 ½ cups white sugar, divided
1 pint fresh strawberries, hulled and sliced thin
3 cups diced rhubarb
½ cup water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups rhubarb and 1 cup sugar together in a bowl; set aside to allow juices to release, about 10 minutes. Combine flour, sour cream, baking powder, and salt in a bowl. Add rhubarb-sugar mixture to flour mixture; mix until just blended. Pour into an 8-inch square baking pan.
  • Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
  • Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.
  • Place 3 cups rhubarb and water in a saucepan over medium heat. Stir in 1 cup sugar; bring to a boil. Lower heat; simmer until tender, about 15 minutes. Remove from heat; mash with a potato masher. Return to medium heat; add cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.
  • Pour strawberry-sugar mixture into rhubarb sauce; stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 104.3 g, Cholesterol 11.2 mg, Fat 5.8 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 142.9 mg, Sugar 78.6 g

RHUBARB BARS WITH SHORTBREAD CRUST



Rhubarb Bars with Shortbread Crust image

Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. It works like a charm!

Provided by Karen

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

1 cup butter (softened (2 sticks))
3/4 cup granulated sugar
1 & 1/2 teaspoons vanilla
2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon kosher salt
3 cups rhubarb (chopped (about 5 stalks))
1/2 cup grenadine syrup (to be drained eventually*)
3/4 cup sugar
1/4 cup all purpose flour
1 tablespoon lemon juice (optional)
1 teaspoon lemon zest (optional)
1 cup powdered sugar
2-3 teaspoons milk (more or less to taste)
1/2 teaspoon vanilla
pinch salt

Steps:

  • Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
  • Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
  • While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
  • Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
  • In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
  • Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
  • Add 1 and 1/2 teaspoons vanilla extract and beat.
  • Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
  • Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
  • Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
  • Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
  • Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
  • Set the crust aside and let cool for a few minutes.
  • Leave the oven on but lower the temperature to 350 degrees F.
  • Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
  • Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
  • Add 1/4 cup all purpose flour and stir.
  • At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
  • Pour the rhubarb filling over the baked crust.
  • Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
  • Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
  • Let the bars cool completely. I stuck mine in the freezer to speed this up.
  • If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 g, Calories 535 kcal, Fat 21 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 386 mg, Carbohydrate 85 g, Fiber 2 g, Sugar 55 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 6 g

STRAWBERRY RHUBARB SHORTCAKES



Strawberry Rhubarb Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Mother's Day     Strawberry     Spring     Chill     Rhubarb     Gourmet

Yield Serves 6

Number Of Ingredients 20

For the filling
1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tablespoons fresh orange juice
1 pint strawberries, hulled and sliced
For the shortcakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1 1/2 teaspoons cardamom
1 1/2 tablespoons freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup well-chilled heavy cream
1 to 2 tablespoons sugar, or to taste
1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste

Steps:

  • Make the filling:
  • In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
  • Make the shortcakes:
  • Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
  • In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

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