Flaky Rhubarb Bars with Shortbread Crust

why make this recipe

These rhubarb bars give a crisp, buttery shortbread base and a tangy, gentle rhubarb top. They cook in one pan, use few steps, and make a good dessert for family or guests. The shortbread crust stays flaky and the filling is bright and fresh.

introduction

This recipe is simple and reliable. It uses common pantry items and fresh rhubarb for a tart, sweet bar. For a light, creamy dessert to serve alongside these bars, try a chia pudding with coconut milk which pairs well with the tart rhubarb.

how to make Flaky Rhubarb Bars with Shortbread Crust

1. Preheat the oven and get a 9×13 pan ready. Grease it so the bars come out easy.
2. Make the shortbread crust by mixing flour, powdered sugar, and salt. Cut in chilled butter until the mix looks like coarse crumbs. Press it into the pan and bake until light gold.
3. While the crust bakes, mix the rhubarb with sugar, cornstarch, lemon juice, vanilla, and almond. Stir well so the rhubarb is coated.
4. Pour the rhubarb mix over the hot crust and return to the oven. Bake until the filling is bubbly and the rhubarb is soft.
5. Let the pan cool fully before cutting into bars so the filling sets and slices cleanly.

Ingredients :

2 cups all-purpose flour, 1 cup unsalted butter, softened, 1/2 cup powdered sugar, 1/4 teaspoon salt, 1 1/2 cups rhubarb, chopped, 1 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract

Directions :

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a bowl, mix together flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake the crust for 15-20 minutes or until lightly golden. In a separate bowl, combine the rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until well combined. Pour the rhubarb mixture over the baked crust. Bake for an additional 25-30 minutes or until the filling is bubbly and the rhubarb is tender. Let it cool before slicing into bars.

how to serve Flaky Rhubarb Bars with Shortbread Crust

Cut into squares and serve at room temperature or slightly chilled. Add a dollop of whipped cream or a scoop of vanilla ice cream for a richer treat. These bars also pair well with plain yogurt or a light cream on the side.

how to store Flaky Rhubarb Bars with Shortbread Crust

Cool completely, then cover the pan with plastic wrap or move bars to an airtight container. Store in the fridge for up to 4 days. You can freeze cut bars for up to 2 months; wrap each bar in plastic and place in a freezer bag. Thaw in the fridge or at room temperature before serving.

tips to make Flaky Rhubarb Bars with Shortbread Crust

• Use cold butter and cut it into the flour until small pea-size pieces form for a flaky crust.
• Press the crust evenly so the bars bake evenly.
• If rhubarb pieces are large, cut them smaller so they cook the same as the filling time.
• Let the bars cool fully before slicing to avoid a runny filling.
• Taste the rhubarb mix before baking; add a bit more sugar if your rhubarb is very tart.

variation (if any)

• Mix half rhubarb and half sliced strawberries for a sweeter filling.
• Swap almond extract for a little orange zest for a citrus note.
• Add a streusel topping before baking for extra crunch.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then toss with the sugar and cornstarch before using.

Q: Can I make the crust ahead of time?
A: Yes. You can press the crust into the pan and chill it for up to a day, then bake when ready.

Q: Can I reduce the sugar in the filling?
A: Yes. You can reduce sugar by 1/4 cup if you prefer less sweet. Taste the rhubarb first and adjust.

Q: How do I know when the bars are done?
A: The filling should be bubbly and the crust edges should be lightly golden. The rhubarb should be tender when poked with a fork.

Q: Can I use a different pan size?
A: You can use a similar size pan, but baking time may change. Thicker bars need a few more minutes; thinner bars need less.

Flaky Rhubarb Bars with Shortbread Crust

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious rhubarb bars featuring a buttery shortbread crust topped with a tangy rhubarb filling. Perfect for desserts and gatherings.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Mix together flour, powdered sugar, and salt in a bowl.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of the prepared baking dish to form the crust.
5. Bake the crust for 15-20 minutes or until lightly golden.
6. Combine the rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and almond extract in a separate bowl.
7. Stir until well combined.
8. Pour the rhubarb mixture over the baked crust.
9. Bake for an additional 25-30 minutes or until the filling is bubbly and the rhubarb is tender.
10. Cool before slicing into bars.

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Notes

For a richer treat, serve with whipped cream or ice cream. Store in the fridge for up to 4 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 14g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg