Strawberry Rhubarb Shortbread Squares – Dairy Free and Gluten Free
Last year I decided to mix two recipes I found online to create these delicious Strawberry Rhubarb Shortbread Squares.
I took the shortbread portion of the recipe from here and the strawberry rhubarb portion from here and greatness ensued.
I recently made the recipe again and realized I really needed to write the recipe out the way I make it because it is incredibly confusing to flip back and forth between two recipes.
The original shortbread recipe was using gluten all-purpose flour but I’ve been using our gluten free all-purpose flour to make it and it turns out divine, so you can make it either way depending what you need to do.
I also use a vegan “butter” so it’s dairy free as well, but if you like dairy butter (and your body can handle it) feel free to use that.
The shortbread is a very forgiving recipe, one time I only had half of the brown sugar required so I used half brown sugar and half white and it was still delicious.
You can also double this recipe and use a 9×13 pan instead, I just added 5-10 minutes to my baking time when I’ve done that.
I love this recipe because it gives me yet another way to use all my rhubarb from my garden.
Strawberry Rhubarb Shortbread Squares
Filling
- 1 1/2 cups rhubarb (diced)
- 1 1/2 cups strawberries (chopped)
- 1 tbsp lemon juice
- 3/4 cup white sugar
- 3 tbsp corn starch
- 1 tsp vanilla
Shortbread Base & Topping
- 2 cups flour (gluten free or regular gluten flour works)
- 1 cup butter (or non-dairy margarine)
- 1/2 cup brown sugar
- 1/2 tsp sea salt
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In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Set aside.
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Pre-heat oven to 350°. Line 8" square pan with parchment paper and allow for extra to overhang the edges.
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In a bowl mix the flour, butter, 1/2 C. brown sugar and salt until crumbly but blended. Reserve 1/2 cup and set aside. Press remaining dough into the prepared pan.
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Pour rhubarb and strawberry mixture over the shortbread crust.
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Crumble reserved dough over the top in large and small clumps.
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Bake for 35 minutes.
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Cool to room temperature before slicing and serving. If you want neater slices refrigerate for a few minutes before slicing.
