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Creamy Rhubarb Shortbread Squares- Potluck Dish

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Creamy Rhubarb Shortbread Squares are perfect for a large crowd or potluck dessert. Made with fresh or frozen rhubarb, a shortbread crust and custard filling. Top it all off with a creamy topping. This recipe makes 24 Scrumptious servings!

Our reader Liz says “I made this recipe for creamy rhubarb shortbread squares and it’s wonderful !!”

And it freezes well too!

IMG_5981 (1)

Rhubarb lovers this recipe is for you. That tangy rhubarb flavor makes Creamy Rhubarb Shortbread Squares Irresistible.

It’s Rhubarb season and our bush is large. Harvest is always busy. 

I had a load of rhubarb to take care of in the kitchen. I froze 2 gallon ziplock bags of chopped rhubarb yesterday.

The rest is in this delicious dessert.Creamy Rhubarb Shortbread Squares

If you enjoy rhubarb; search for rhubarb in our search bar. We have a growing inventory of rhubarb recipes.  You may enjoy Rhubarb Ginger Sauce, Pan Fried Rhubarb chicken, Rhubarb Apple Fruit Crisp, Rhubarb Buttermilk Cheesecake, and delicious Rhubarb Cardamom streusel Muffins.

I’m add more rhubarb recipes every year. We have a large rhubarb bush.

I made way too much of this yummy spring dessert for just Dave and I.

We can’t stay out of these rhubarb squares. So, I sent a few home with Kayti.

Where they were devoured.Creamy Rhubarb Shortbread Squares

I got caught though. Dave spied Kaytis rhubarb dessert on the table wrapped up and ready to go.

I was reprimanded for letting some of this luscious, creamy dreamy, heavenly…(I could go on) dessert escape out the door. Honestly!

I told him it was too much for us. He wants it all anyway. Dave can be very protective of his indulgent desserts. So sorry hubby. 

Creamy Rhubarb Shortbread Squares

The shortbread crust sold me on this recipe. And all the creaminess. Yep. This recipe is a family favorite.

As sheet pan desserts go this is an easy, practical, crowd pleaser. Perfect potluck dish.

One pan feeds your family and friends a yummy treat. And then the pan is empty.

Pretty sure that will happen.Creamy Rhubarb Shortbread Squares

Notice the rhubarb is in the custard filling. All the creaminess of this dessert is beautifully complemented by rhubarb’s tart zing.

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Creamy Rhubarb Shortbread Squares Recipe Notes:

Creamy decadence through and through. Whipped cream, cream cheese and shortbread. It is WORTH IT! 

This recipe for rhubarb is a perfect potluck dish or holiday dessert. It’s rich and filling and Small servings will satisfy. And then it’s a blissful satisfying memory.

We LOVE this creamy rich rhubarb dessert. Ridiculously! And the shortbread recipe for the crust is a beauty.

This is a super easy potluck dessert to put together.

Recipe TIPS: 

  1. If you have a food processor make the crust recipe in that. It just takes a few pulses to make the crust this way. After that, press the dough into your oiled baking dish.
  2. You can also chop up your rhubarb and make the rhubarb mixture in the food processor. This is especially helpful if you want the rhubarb chopped fine. Great time saver.
  3. You will need about 2 hours to make these and cool them down to layer the topping on. They are tasty at room temperature, or chilled.
  4. These are much easier to cut once set and thoroughly chilled. So keep that in mind when you are timing the recipe. Cold is better.
  5. I suggest you actually measure the rhubarb squares size at about 2 x 2 inches and then cut to keep the squares fairly uniform.  
  6. You will need a sharp knife (cleaned often) to cut all the way through the crust. Gloppiness can occur if the knife is not well cleaned after each cut.

These rhubarb squares keep well, covered, in the fridge for days.

Need an excellent make ahead dessert for a crowd? Here you go. OR make it the same day you want to serve it. Just remember you’ll need that chilling time for cutting.

Creamy Rhubarb Shortbread Squares

Creamy Rhubarb Shortbread Squares uncut in the serving pan.

Creamy Rhubarb Shortbread Squares are perfect for a large crowd or potluck dessert. Made with fresh or frozen rhubarb, a shortbread crust and custard filling.

To freeze this Recipe:

To freeze the whole recipe in the baking pan.

  1. After the baking dish is thoroughly cooled to room temperature cover it tightly with plastic wrap.
  2. Now cover it again with foil.
  3. Label the container with an indelible marker. name and date.
  4. Freeze for up to two months.

To freeze the squares once cut.

  1. The cut squares will not last as long in the freezer due to the exposed cut edges.
  2. You will want to press the squares together tightly to minimize air exposure when freezing.
  3. Double wrap and label.
  4. Freeze up to one month.

Creamy Rhubarb Shortbread Squares
Yield: 24

Creamy Rhubarb Shortbread Squares

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Creamy Rhubarb Shortbread Squares are perfect for a large crowd or potluck dessert. Made with fresh or frozen rhubarb, a shortbread crust and custard filling. Top it all off with a creamy topping. This recipe makes 24 Scrumptious servings! Our reader Liz says "I made this recipe for creamy rhubarb shortbread squares and it's wonderful !!" And it freezes well too!

Ingredients

For the Crust

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup cold butter
  • (For the Filling)
  • 2 cups granulated sugar
  • 7 tbsp. all-purpose flour
  • 1 cup whipping cream
  • 3 eggs-room temperature
  • 5 cups rhubarb(chopped fresh or frozen and thawed and drained)

For The Topping

  • 8 oz. cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 1 cup whipping cream
  • 1/2 Tsp. Cinnamon (for garnish)

Instructions

  • Preheat oven to 350 degrees F.
  • For the crust:
  • In a medium bowl whisk together the flour and sugar.
  • Cut in the cold butter until pea size uniform pieces are evenly distributed throughout the flour sugar mix.
  • Press the shortbread dough into a well oiled 13 x 9 baking pan
  • Bake 10 minutes until top is slightly browned. Set aside to cool.
  • Filling:
  • In a large bowl mix the flour sugar,whipping cream and eggs together with a large whisk until thoroughly mixed. Stir in the chopped rhubarb with a large wooden spoon until combined.
  • Pour evenly over the crust.
  • Bake at 350 degrees F for 40 minutes until custard is set and bubbles slightly. Remove from oven and cool to room temperature or lower.
  • Topping:
  • In a medium, deep bowl mix together with an electric mixer: cream cheese, sugar and vanilla until the cream cheese is partially mixed in. Now add the whipping cream and continue to mix on high until the topping thickens to a spreadable, thick, rich smooth texture.
  • Spread evenly over the cooled cake with a spatula. Refrigerate until serving.
  • Cut into 24 squares. About 2 x 2 inches square


Notes


This recipe freezes well if tightly wrapped and stored in the freezer up to a month.

DEFROST: For slow thaw-Set the container in the fridge and let slowly come to fridge temperature. OR for quicker defrost- Set on counter to bring to room temperature.


Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 313Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 76mgSodium 105mgCarbohydrates 34gFiber 0gSugar 24gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it: Creamy Rhubarb Shortbread Squares

 

Easy creamy rhubarb shortbread squares-pin image

Our rhubarb shortbread bars are a delicious tray bake that serves as a great party dessert. They are soft and creamy with a slightly tart ribbon running throughout the sweet cake. #shortbreadbars #easy #recipe #rhubarb #berry #shortbread #traybake

 

Recipe Source:rhubarb central.com

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Gerry

Sunday 26th of July 2020

Truly amazing. Took to a dinner party. Non-rhubarb eaters went back for seconds. Easy to make. Easy to serve. Highly recommend.

Diane

Sunday 26th of July 2020

Hi Gerry, Thanks so much for the great review of our creamy rhubarb bars. It's so wonderful to know your friends enjoyed them too. We just love this recipe ourselves.

Donna-Kay

Sunday 10th of June 2018

Thank you for this scrumptious dessert. I made it yesterday and it is a keeper. Delicious.

Diane

Sunday 10th of June 2018

Hi Donna Kay, Thank you so much for reviewing this recipe for us. I am so happy this dessert worked so well for you. It is one of our favorites! Have a great day! You certainly made mine better!

Sarah

Saturday 8th of July 2017

Oh my word, these turned out so incredibly delicious and we're a hit by all at our family reunion! I will be making these again and again. I baked in a ceramic dish and had to adjust my baking time (shortbread was about 11 extra minutes but I opened the oven a few times and custard layer was 5 extra minutes). I cut mine into squares which served 15. Great recipe- thanks so much for sharing :)

Diane

Saturday 8th of July 2017

Hi Sarah, Thanks SO much for sharing your experience with this recipe. We are thrilled it turned out so well for you. I also really appreciate your comment about the oven time differences. I may make this again soon (because we love it too) and see how it bakes in a conventional oven. I use convection heat normally and that may be causing a discrepancy in the baking time. Your comment made my day!

liz

Tuesday 23rd of May 2017

could you freeze this for future indulgence? Or would the texture suffer?

Diane

Tuesday 23rd of May 2017

Hi Liz, What an excellent question. I had to go look up the answer since I have never tried to freeze any dessert with a whipped cream layer. On this forum http://forums.finecooking.com/cookstalk/baking/freeze-cake-whipped-cream-layers there is a discussion and a recipe for stabelizing whipped cream for freezing. Otherwise the whipped cream will be runny when thawed. It looks easy to do. Please let me know if this works for you! Have a great day!

Jolina - The Unlikely Baker

Tuesday 24th of May 2016

This looks so GOOD. But seriously, rhubarb is probably the hardest ingredient for me to find! It seems I've looked everywhere. It doesn't like me haha. Wish I can make this. Would strawberries work?

Diane

Tuesday 24th of May 2016

Hi Jolina, I wish you could get hold of rhubarb. That tanginess is perfect in this dessert! Using strawberries could be made to work. BUT, you will have adjust the sugar and probably the flour. For the filling. Strawberries are already sweet and have a lot of water in them. If you make it with strawberries; let me know how it turns out for you. Please come back and share with us what you did. Happy baking!

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