Buttery, Tender & Tangy-Sweet – The Perfect Spring Treat!
These Rhubarb Shortbread Cookies combine the rich, crumbly texture of classic shortbread with a bright, tangy rhubarb swirl for a delightful balance of flavors. Perfect with tea, as a dessert, or packed in a picnic basket!
Why You’ll Love This Recipe
🍓 Sweet & Tart – Rhubarb adds a refreshing zing.
🍪 Melt-in-Your-Mouth – Classic shortbread tenderness.
🌸 Beautiful Swirls – Looks fancy but easy to make.
⏱ Simple Ingredients – No fancy tools needed.
Ingredients
(Makes ~24 cookies)
For the Shortbread Dough
1 cup (2 sticks / 225g) unsalted butter, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
¼ tsp salt
For the Rhubarb Swirl
1 cup (120g) fresh rhubarb, finely diced
2 tbsp granulated sugar
1 tsp lemon juice
Optional Glaze
½ cup (60g) powdered sugar
1-2 tsp milk or lemon juice