Rhubarb Shortbread

Rhubarb Shortbread

“This is a celiac’s dream!”  Yes, that’s what we heard when serving this wonderful gluten and grain free shortbread topped with seasonal rhubarb ‘jam’ and freshly made whipped cream topping.  We agree, and we guarantee that all who try it, gluten and non-gluten people alike, will love it!


Rhubarb Shortcake
Prep Time
50 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 5 mins
Course: Dessert
Servings: 8 slices
Whipped Cream:
  • 1 cup heavy cream (less 4 Tbs for brushing the dough)
  • 2 Tbsp sugar
  • ¼ tsp vanilla
Rhubarb Sauce:
  • 2 lbs rhubarb chopped in 1 inch pieces
  • 1 cup sugar
  • ¼ tsp vanilla
  • 2-3 inches shaved orange zest
  • 1/4 tsp kosher salt
  • 1 tsp lemon juice
  • 8 Tbsp (1 stick) butter, room temperature
  • ½ cup sugar
  • 1 egg (or aquafaba*)
  • 1 package (7.5 oz) Chebe All Purpose Mix or Original Cheese Bread Mix
  • 4 Tbsp heavy cream for brushing on the dough
  1. Preheat oven to 400F
Whipped Cream:
  1. Put your mixing bowl and whisk in a freezer for 15 – 20 minutes to chill.
  2. Pour the cream, sugar and vanilla into the chilled mixing bowl and whisk on high speed until a peak forms. (Do not over beat.) Store the whipped cream in the refrigerator until ready to use.
Rhubarb Sauce:
  1. In a bowl combine rhubarb, sugar, vanilla, salt and zest. Blend well and transfer to a 9 inch casserole dish or roasting pan.

  2. Bake for about 60 minutes, stirring every 20 minutes. The sauce will be thick and the rhubarb softened.
  3. Remove from oven and stir in lemon juice. Let it cool.

  1. While the rhubarb sauce is roasting, blend the butter and sugar in a bowl with a fork. Add the egg and continue blending until creamy.
  2. Gradually add the Chebe mix and blend until you can form it into a ball. Divide the dough in two equal pieces and round them. Chill dough in the refrigerator for about 20 minutes.
  3. With a rolling pin, roll one piece of dough to 8” diameter. Place on a baking pan and brush with heavy cream.
  4. Make an 8” round the same way with the second piece of dough. Layer it on top of the first piece and brush with heavy cream.
  5. Bake in the 400F oven for 16 to 18 minutes or until it is golden brown. Remove from oven and let it cool.
All Together Now:
  1. Cut the shortbread into wedges and top each piece with the rhubarb sauce and the whipped cream.
Recipe Notes

Any leftover shortcake stores very well in the freezer when in a sealed plastic bag.


The rhubarb and whipped cream will last a week or more in the refrigerator. You can also freeze them for longer storage.


Of course, this shortbread is perfect with your favorite strawberries from any strawberry shortcake recipe.


*For an egg-free version, use 3 Tbsp aquafaba to replace one egg.

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