Rhubarb Shortbread Bars

why make this recipe

Rhubarb Shortbread Bars are simple and full of flavor. The shortbread is buttery and crisp. The rhubarb filling is tart and bright. You can make them quickly for a spring snack or a casual dessert. Kids and adults both like them.

introduction

This recipe gives a buttery shortbread base and a soft rhubarb topping. The steps are easy and use common ingredients. For another clear version, try an easy recipe for rhubarb bars that follows the same idea.

how to make Rhubarb Shortbread Bars

You make the crust first and bake it a little. Then you mix the rhubarb filling and pour it on the hot crust. Bake again until the filling sets. Let the bars cool fully before you cut them. Cooling helps the bars hold their shape.

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 :

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking dish.
2. 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.
3. Bake for 15-20 minutes until lightly golden.
4. In a separate bowl, mix rhubarb, granulated sugar, cornstarch, lemon juice, egg, and vanilla until well combined.
5. Pour rhubarb mixture over the baked crust.
6. Return to oven and bake for an additional 25-30 minutes until the filling is set.
7. Allow to cool completely before cutting into bars. Serve and enjoy your spring dessert!

how to serve Rhubarb Shortbread Bars

Cut the bars into squares. Serve at room temperature or chilled. Add a dusting of powdered sugar on top. A spoon of whipped cream or a scoop of vanilla ice cream pairs well.

how to store Rhubarb Shortbread Bars

Keep bars in an airtight container. Store at room temperature for up to 2 days. Refrigerate for up to 5 days. To freeze, wrap bars well and freeze for up to 1 month. Thaw in the fridge before serving.

tips to make Rhubarb Shortbread Bars

• Use cold rhubarb for a firmer filling.
• Press the crust evenly for a steady base.
• Do not overbake the filling. Stop when it is set but still slightly jiggly. It will firm as it cools.
• Let the bars cool fully before cutting to get clean slices.
• Taste the rhubarb mix before baking; add a bit more sugar if your rhubarb is very tart.

variation (if any)

• Swap half the rhubarb with strawberries for a sweeter filling.
• Add a pinch of cinnamon or nutmeg to the filling for warm spice.
• Top with a simple crumb or streusel for extra crunch.
• Make smaller squares to serve as bite-size treats.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing so the filling is not too wet.

Q: Can I make the crust by hand?
A: Yes. Use a pastry cutter or your fingers to work the butter into the flour until crumbly.

Q: Why did my filling stay runny?
A: You may need a bit more cornstarch or more bake time. Make sure the oven reaches the set temperature.

Q: Can I reduce the sugar?
A: You can lower the sugar a little, but rhubarb is tart. Taste the mix before baking and adjust as needed.

Rhubarb Shortbread Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously buttery shortbread topped with tart rhubarb filling, perfect for a spring snack or dessert.

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Ingredients

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

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Notes

Serve at room temperature or chilled. It pairs well with whipped cream or vanilla ice cream.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg