why make this recipe
This recipe gives you flaky bars with a buttery shortbread crust and a tart rhubarb filling. It is simple to make and tastes fresh. You can make it for snacks, tea time, or a light dessert.
introduction
These Flaky Rhubarb Bars with Shortbread Crust mix a crisp crust and soft rhubarb filling. The steps are easy and the result is bright and tasty. For a quick guide and extra tips, check this easy rhubarb bars recipe.
how to make Flaky Rhubarb Bars with Shortbread Crust
Make the shortbread crust first, then bake it lightly. Mix the rhubarb filling and spread it over the warm crust. Bake again until the filling is bubbly and the rhubarb is soft. Let the bars cool before cutting so the filling sets and the bars hold their shape.
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. Enjoy!
how to serve Flaky Rhubarb Bars with Shortbread Crust
Cut into bars once cool. Serve plain or with a dusting of powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream makes it richer.
how to store Flaky Rhubarb Bars with Shortbread Crust
Cool completely before storing. Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can freeze bars in a sealed container for up to 2 months; thaw in the fridge before serving.
tips to make Flaky Rhubarb Bars with Shortbread Crust
- Cut the butter into small pieces and keep it cold for a flakier crust.
- Press the crust evenly so it bakes at the same rate.
- Chop rhubarb into even pieces so the filling cooks evenly.
- Let the bars cool fully so the filling firms up and slices cleanly.
variation (if any)
- Add a handful of chopped strawberries for a sweeter, mixed fruit filling.
- Stir in a pinch of cinnamon or nutmeg for warm spice notes.
- Swap almond extract for orange zest for a citrus twist.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then adjust cornstarch if the filling seems thin.
Q: Can I make this in a smaller pan?
A: Yes. Use an 8×8 pan for thicker bars and reduce bake time slightly, check often.
Q: Is the almond extract necessary?
A: No. It adds a light nutty note. You can leave it out or replace it with more vanilla or citrus zest.
Q: Do I need to blind bake the crust?
A: You only need to bake the crust briefly until it is lightly golden before adding the filling, as the recipe says.
Flaky Rhubarb Bars with Shortbread Crust
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious flaky bars featuring a buttery shortbread crust and a tart rhubarb filling, perfect for snacks or a light dessert.
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
Instructions
- 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. Enjoy!
Notes
Serve with a dusting of powdered sugar, vanilla ice cream, or whipped cream if desired. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
