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Rhubarb Sour Belts

Tangy and sweet rhubarb belts, perfect for a summer treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 belts
Calories 300 kcal

Equipment

  • Baking Sheet Parchment paper recommended
  • Mixing bowls

Ingredients
  

Rhubarb Filling

  • 1 cup chopped rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Shortbread Crust

  • 1 cup all-purpose flour
  • 1 cup butter cold and cubed
  • 1 2 eggs
  • 1 cup sugar

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Make the rhubarb filling: Combine ing_1, ing_2, ing_3, and ing_4 in a bowl. Mix well.
  • Make the shortbread crust: Combine ing_5, ing_6, ing_7, and ing_8 in a separate bowl. Mix until a dough forms.
  • Roll out the dough thinly and cut into rectangular strips.
  • Spoon rhubarb filling onto one end of each strip. Fold the other end over to create a belt shape.
  • Place the belts on a baking sheet lined with parchment paper.
  • Bake for 25-30 minutes, or until golden brown.
  • Let cool completely before serving.

Notes

Recipe adapted from a Reddit post.