Rhubarb Shortbread Bars

A simple spring dessert with a buttery shortbread base and tart rhubarb filling that is easy to make and share.

introduction

These Rhubarb Shortbread Bars are sweet, tart, and perfect for spring. They bake up with a crisp shortbread crust and a soft rhubarb filling. If you enjoy dessert bars, try our chocolate chip cheesecake bars for another easy treat.

why make this recipe

• It uses basic ingredients you probably have at home.
• It comes together fast and feeds a crowd.
• The rhubarb gives a fresh, tangy taste that pairs well with buttery shortbread.
• You can bake it in one pan for easy clean up.

how to make Rhubarb Shortbread Bars

1. Preheat and get your pan ready so everything stays on schedule.
2. Make the shortbread crust by mixing flour, powdered sugar, and salt, then cutting in the butter until it looks like crumbs.
3. Press the crust into the pan and bake until it is lightly golden.
4. While the crust bakes, mix the rhubarb filling with sugar, cornstarch, lemon juice, egg, and vanilla.
5. Pour the filling over the baked crust and return to the oven until the filling sets.
6. Let the bars cool completely so they slice cleanly.

Ingredients :

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

Directions :

Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking dish. In a bowl, combine flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of the prepared dish. Bake for 15-20 minutes until lightly golden. In a separate bowl, mix rhubarb, granulated sugar, cornstarch, lemon juice, egg, and vanilla until well combined. Pour rhubarb mixture over the baked crust. Return to oven and bake for an additional 25-30 minutes until the filling is set. Allow to cool completely before cutting into bars. Serve and enjoy your spring dessert!

how to serve Rhubarb Shortbread Bars

• Cut into bars after the pan cools down fully.
• Serve at room temperature or chilled.
• Top with a dusting of powdered sugar or a scoop of vanilla ice cream for extra treat.

how to store Rhubarb Shortbread Bars

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap bars well and freeze for up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Shortbread Bars

• Chop rhubarb into even pieces so the filling cooks evenly.
• Use cold butter for the crust and cut it in until you see pea-size bits.
• Press the crust firmly so it holds together after baking.
• Let the bars cool completely before slicing to avoid a messy cut.
• Taste the rhubarb mixture before baking; add a little more sugar if your rhubarb is very tart.

variation (if any)

• Mix in a handful of strawberries with the rhubarb for a sweeter strawberry-rhubarb version.
• Add a streusel topping before the second bake for extra crunch.
• Stir 1/2 cup of chopped almonds into the crust for a nutty flavor.
• For a creamier bar, swirl in 1/2 cup of sweetened cream cheese into the rhubarb filling.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before using to avoid a runny filling.

Q: Can I make the crust sweeter?
A: You can add up to 1/4 cup more powdered sugar to the crust if you like it sweeter.

Q: Do I need to blind bake the crust?
A: You do not need to blind bake fully. A short bake of 15-20 minutes helps set the crust before adding the filling.

Q: How do I know the filling is done?
A: The filling should look set and not jiggle in the center. Edges may pull slightly from the pan.

Rhubarb Shortbread Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple spring dessert featuring a buttery shortbread base and tart rhubarb filling that is easy to make and share.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and line a 9×13 inch baking dish.
2. Combine flour, powdered sugar, and salt in a bowl.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Press into the bottom of the prepared dish and bake for 15-20 minutes until lightly golden.
5. Mix rhubarb, granulated sugar, cornstarch, lemon juice, egg, and vanilla in a separate bowl until well combined.
6. Pour rhubarb mixture over the baked crust.
7. Return to the oven and bake for an additional 25-30 minutes until the filling is set.
8. Allow to cool completely before cutting into bars.

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Notes

For serving, top with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat. Store in an airtight container for optimal freshness.

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Nutrition

• Serving Size: 1 bar
• Calories: 240
• Sugar: 12g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg