Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup rhubarb, finely diced
- 1/4 cup brown sugar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C)
- Cream butter and granulated sugar until light and fluffy
- Mix in flour and salt to form a dough
- Press 2/3 of dough into an 8-inch square baking pan
- Combine rhubarb, brown sugar, cornstarch, and vanilla in a bowl
- Spread rhubarb mixture over dough base
- Crumble remaining dough over the rhubarb layer
- Bake for 30-35 minutes until golden brown
- Cool completely before cutting into squares
Notes
- Chill dough for 30 minutes if too soft to handle
- Use fresh rhubarb for best texture
- Store in airtight container for up to 5 days
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg