These rhubarb shortbread cookies are buttery, slightly sweet, and topped with a creamy rhubarb icing made from roasted rhubarb and cream cheese, no food coloring needed. You’ll only need simple pantry staples like butter, flour, sugar, and egg for the shortbread, and just a few steps: mix the dough, chill, bake, then frost. They’re the kind of treat that looks bakery-perfect but comes together without fuss. Whether you’re planning ahead for brunch or just craving something homemade and pretty, these cookies bring a bright, fresh flavor in every bite, and they’re as delicious as they are photogenic.
Table of Contents
The Story Behind the Cookies
How these rhubarb shortbread cookies came to be
Hi, I’m Saly. I’m a wife, a home cook, and someone who’s learned that the best recipes usually start with a craving—and maybe a little too much rhubarb in the fridge. These rhubarb shortbread cookies were born on a Saturday morning. I was cleaning out the produce drawer and spotted a few rhubarb stalks. My husband had just made coffee, and I thought: wouldn’t a buttery shortbread with something tangy on top be perfect with this?
Turns out, it really was.
What started as a way to use up what I had became one of our new favorite treats. Now every time rhubarb season rolls around, I know exactly what I’m baking first.
There’s something about shortbread that feels nostalgic to me. It’s simple, soft, and doesn’t try too hard. But paired with a naturally pink, rhubarb cream cheese icing? It becomes a little showstopper. My husband always says these taste like spring in a bite. And judging by how fast they vanish from the tray, I’m going to take that as a win.
Why shortbread + rhubarb work so well together
Shortbread is rich, crumbly, and mellow; so it needs something bright to lift it. Enter: rhubarb. Its natural tartness cuts through the buttery base and gives each bite a pop of flavor. When roasted and blended into cream cheese, it becomes a velvety, slightly tangy icing with a blush-pink hue that needs no food coloring. It’s pretty enough for a tea party but unfussy enough to enjoy with your morning coffee.
You can even pair these with something like lemon pound cake cookies or strawberry crunch cookies on a dessert tray; they look beautiful together, and each has its own unique charm.
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Rhubarb Shortbread Cookies
These rhubarb shortbread cookies are buttery, crumbly, and topped with a smooth, naturally pink rhubarb cream cheese icing. Perfect for summer!
- Total Time: 50 minutes
- Yield: 16 cookies 1x
Ingredients
1 cup salted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
1¼ cup all-purpose flour
¾ cup spelt flour (or more all-purpose)
1 large egg
¾ cup chopped rhubarb
2 tbsp sugar (for roasting rhubarb)
2 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar (for icing)
Instructions
1. Preheat oven to 325°F.
2. Cream butter, powdered sugar, and vanilla until fluffy.
3. Mix in flours and egg until a soft dough forms.
4. Roll dough between parchment paper to ¼ inch thickness.
5. Chill for 30 minutes, cut into squares, chill again.
6. Bake for 14–18 minutes. Let cool completely.
7. Roast chopped rhubarb with sugar at 350°F for 10 minutes.
8. Blend cooled rhubarb with butter and cream cheese.
9. Add powdered sugar, blend until smooth.
10. Frost each cooled cookie with icing. Enjoy!
Notes
Store in airtight container for up to 3 days.
Icing can be made ahead and refrigerated.
Use edible flowers for decoration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
How to Make the Shortbread Dough
Ingredients and butter basics
The magic of this rhubarb shortbread cookies recipe starts with good butter. Salted butter brings depth, balance, and just enough salt to keep things from tasting overly sweet. That’s key when you’re making a buttery rhubarb shortbread cookies recipe like this one. Let the butter soften at room temperature; just enough to cream easily with the sugar and vanilla, but not so soft that the dough turns greasy. About 30 minutes on the counter usually does the trick.
Once the butter mixture is fluffy, you’ll add a blend of all-purpose flour and spelt flour. That combo gives the cookies their signature texture: crumbly, tender, and rich. One egg binds it all together. The dough should be soft but hold its shape; a perfect base for this naturally sweet and tangy twist on a classic.
Rolling, chilling, and baking tips
Here’s where the shape magic happens. Roll the dough between two sheets of parchment paper until it’s about ¼ inch thick. No flour mess, no sticking, just a smooth, neat rectangle. For the best results, refrigerate the dough for 30 minutes before cutting. This step helps the cookies bake up with those clean edges and a soft center you want in every rhubarb shortbread cookie.
Once chilled, cut into 1½-inch squares and place on an ungreased baking sheet. No greasing here, you don’t want to risk excess spreading. Give them another 15-minute chill, then bake at 325°F for 14–18 minutes until just barely golden.
Let them cool on the baking sheet for 10 minutes (they’re delicate!), then move to a rack. These rhubarb shortbread cookies will be tender right out of the oven, but they firm up beautifully.
If you enjoy small-batch, buttery bakes like this, check out our peach cobbler cookies or these pineapple upside-down sugar cookies. They’re soft, nostalgic, and made for second helpings.
The Rhubarb Cream Cheese Icing
Roasting the rhubarb right
What sets this rhubarb shortbread cookies recipe apart is the icing, and it starts with roasting the rhubarb. This step deepens the flavor, softens the texture, and draws out that vibrant pink hue, all without any food coloring. Just wash the stalks, chop them into 1-inch pieces, and roast them on a baking sheet at 350°F for about 10 minutes. Watch closely; you want them soft but not browned. If they get too dark, the icing color turns muddy instead of blush.
Once the roasted rhubarb cools slightly, it’s ready to meet the creamy base. That’s when the magic happens.
Blending the icing to perfect texture
In a food processor or blender, blend the softened butter, cream cheese, and roasted rhubarb until mostly smooth. Then add powdered sugar a little at a time and keep blending until silky. You’re aiming for a smooth, spreadable consistency that holds soft peaks. If it’s too thick, a touch of cream can help; too thin, just add a bit more powdered sugar.
This frosting isn’t overly sweet, it’s tangy, fruity, and light, making it the perfect contrast to the rich, buttery base of these cookies. It’s exactly what you want in a buttery rhubarb shortbread cookies recipe: something that cuts through the richness without overpowering it.
If you’re as into rhubarb desserts as we are, you’ll also love our rhubarb ice cream recipe. Or take a peek at our cookie and ice cream sandwich for another summer favorite that brings cool and creamy together.
This icing is the final layer that turns these rhubarb shortbread cookies into something special, beautiful enough for a gathering, simple enough for a weekday treat.
Decorating & Serving Tips
Assembling and frosting with flair
Now that your cookies are baked and your icing is silky, it’s time to bring this rhubarb shortbread cookies recipe to life. Once the cookies have cooled fully, spoon or pipe a small swirl of that pink rhubarb icing on top of each one. The color alone makes these cookies feel special, like something you’d serve at a bridal shower or a garden brunch.
For an extra touch, top each frosted cookie with edible flower petals. I used English daisies, but pansies or rose petals would be lovely too. Just make sure they’re food-safe. This little step adds charm without any extra effort, and honestly, they’ll look like they came straight from a bakery box.
If you love charming, homemade desserts with just the right amount of wow factor, I also recommend these brownie s’more bars or our strawberries pound cake. Both are crowd-pleasers that don’t require a pastry degree.
Make-ahead tips and storage
One more reason to love these rhubarb shortbread cookies? They’re make-ahead friendly. Bake the cookies the day before, store them in an airtight container, and frost them just before serving. You can also refrigerate the icing for up to two days; just give it a quick mix before spreading.
If you’re planning a spring brunch or just prepping desserts ahead, this buttery rhubarb shortbread cookies recipe fits right in. They keep well at room temperature for up to three days, though chances are they won’t last that long.
I’ve found that serving these with coffee or lemonade makes for a perfect pairing. They’re simple, elegant, and just a little indulgent, everything a great homemade treat should be.
Frequently Asked Questions
What are common mistakes when making shortbread cookies?
One of the most common mistakes is overmixing the dough. Once the flour is added, mix just until combined to keep the texture crumbly and tender. Another issue is using butter that’s too soft, which can make your cookies spread too much. For this rhubarb shortbread cookies recipe, make sure the butter is slightly softened, not melty, and always chill the dough before baking to help the cookies hold their shape.
Do shortbread cookies harden when cooling?
Yes, and they should! When they first come out of the oven, shortbread cookies, especially buttery rhubarb shortbread cookies. They are delicate and soft. Letting them cool on the baking sheet for 10 minutes before transferring to a rack helps them firm up properly without crumbling.
What is the 3-2-1 rule for shortbread?
The 3-2-1 rule is a classic ratio used in shortbread baking: 3 parts flour, 2 parts butter, and 1 part sugar. While this rhubarb shortbread cookies recipe adjusts the formula slightly for texture and richness (including spelt flour and an egg), the heart of the shortbread tradition still shines through in its buttery, balanced crumb.
What is the shelf life of a shortbread cookie?
Stored in an airtight container at room temperature, shortbread cookies can last up to one week. For this frosted version, it’s best to enjoy the rhubarb shortbread cookies within 3–4 days for optimal freshness. You can also refrigerate the icing separately and frost cookies as needed for longer storage.
Final Thoughts
These rhubarb shortbread cookies have become a staple in our home, not just because they’re pretty, but because they’re truly delicious. Soft, buttery, and finished with a naturally pink icing, they’re the kind of treat that looks impressive and tastes even better. This recipe fits right into everything I love about home cooking: simple steps, honest ingredients, and that quiet moment when someone takes a bite and says, “Wow.”
If you’re looking for a buttery rhubarb shortbread cookies recipe that’s elegant enough for a party but easy enough for a weekend bake, this is the one. From our table to yours, enjoy every crumb.
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