2021 Summer Baking #1: Strawberry Rhubarb Layered Biscuits

Whoa, it has been just over a year since I last wrote something here! I definitely fell into the Covid Void over the last year, but I’ve got a new summer goal and hopefully it will inspire me to post more !

My good friend had a birthday party last weekend and requested Gluten Free Strawberry Rhubarb flavored desserts. I’ve never made anything with rhubarb, so it sounded like a fun thing to try.

The party was an outdoor event at a local park, so I decided to do a layered biscuit that would be easy finger food.

The Crust: A very simple recipe that tastes great! I did modify this from a recipe on line, and I’d like to reference it here, but I can’t find it anymore!

2 c Almond Meal, blanched or unblanched

2 Tablespoons Tapioca Starch or Flour

1 Tablespoon Lemon Zest

2 teaspoons Vanilla Extract

1/4c coconut oil, melted

1/4 c maple syrup

  1. Mix together well until a soft dough forms.
  2. Roll out between two silpats or pieces of parchment paper to about 1/4″ thick.
  3. Cut with a pizza cutter into squares or rectangles, however big you want your biscuits to be.
  4. Bake at 325 for 15 minutes. Add more time as needed.
  5. Store in a air tight container until ready to use.

The Baking is the tricky part. You really want these to bake out so they are crispy but not burnt. I found that it was best to bake them 15 minutes, then remove from the oven to cool a bit. Then, put them back in for 5 minute intervals until they were firm. I’d say I baked them for 10 minutes more (2 intervals).

The Jam:

Use fresh strawberries, rhubarb, about 2:1. Add equal amount of sugar as rhubarb. Add 1-2 Tablespoons of Lemon Juice. Cook on the stove for about an hour. Let it bubble without boiling violently and burning. It will thicken and get yummy. Pour into jars until ready to use.

The “Cream”

1 can full fat coconut milk

3 Tablespoons Chia Seeds

2 Tablespoons Powdered Sugar

2 teaspoons vanilla

Mix together and leave in refrigerator for at least 2 hours.


  1. Spread the jam on the crackers.
  2. Pipe the cream on to the jam
  3. Add fruit on top.
  4. Serve.

The cream is not heat stable. I was serving this on a hot day, so I prepared them outside at the event. I also served this at an evening party where it was cool outside and the cream held up beautifully.

Above, my second time making this. This time, I left off the jam and added fruit on top!

What did I learn from this:

  1. Cut the shortbread before baking or immediately out of the oven. If you wait, then it will crack.
  2. Roll the shortbread to as even a thickness as possible or it will bake unevenly.
  3. Bake it for a short amount of time and then slowly add 5 minute increments or you can easily over bake it.
  4. Coconut Cream will quickly melt in a warm environment! Best kept refrigerated or served in a cool place.

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