Looking for a fresh, zesty dessert that’s bursting with seasonal flavor? These Rhubarb Shortbread Bars combine a buttery, melt-in-your-mouth crust with a tangy rhubarb custard topping for the ultimate spring or summer treat. Whether you’re hosting a brunch, packing a picnic, or craving a refreshing baked good, this easy recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
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Seasonal and vibrant: Showcases tart rhubarb at its best
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No fancy tools required: Simple ingredients and easy steps
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Perfect texture: Buttery crust + smooth custard filling
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Freezer-friendly: Great make-ahead dessert for busy weeks
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Ideal for gatherings: Feeds a crowd and slices beautifully
Ingredients Breakdown:
For the Rhubarb Filling:
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Fresh rhubarb (4 cups, chopped): Adds vibrant tartness and juicy texture.
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Granulated sugar (1 ½ cups): Balances the tart rhubarb with sweetness.
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Cornstarch (¼ cup): Thickens the filling to a smooth, sliceable consistency.
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Vanilla extract (1 tsp): Enhances the overall flavor with subtle warmth.
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Salt (¼ tsp): Boosts all the other flavors.
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Large eggs (3, lightly beaten): Bind the filling into a custard-like texture.
For the Shortbread Crust:
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All-purpose flour (2 cups): Forms the base structure of the crust.
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Granulated sugar (½ cup): Adds sweetness to the buttery base.
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Salt (¼ tsp): Balances the richness of the crust.
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Unsalted butter (1 cup, cold and cubed): Provides the signature tender, flaky shortbread texture.
Tips and Tricks
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Use very cold butter: This helps achieve a crisp, crumbly crust.
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Cut rhubarb evenly: Uniform pieces cook more evenly in the custard.
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Chill before slicing: For clean, sharp cuts, refrigerate the bars before slicing.
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Want brighter color? Add a few chopped strawberries to enhance the hue and sweetness.
Variations and Customizations
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Gluten-free version: Substitute with a 1:1 gluten-free baking flour blend.
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Berry-rhubarb mix: Add blueberries or raspberries for extra flavor.
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Nutty crust: Mix in ½ cup finely chopped pecans or almonds with the crust.
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Citrus boost: Add 1 teaspoon orange or lemon zest to the filling for a tangy twist.
Pairing Suggestions
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Serve with vanilla ice cream or lightly sweetened whipped cream.
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Enjoy alongside cold brew coffee or sparkling lemonade.
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Pair with brunch items like quiche or fruit salad for a springtime spread.
Storage Instructions
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Keeps well for up to 5 days—best served chilled or at room temp.
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Freezer: Freeze bars in layers between wax paper for up to 3 months. Thaw overnight in the fridge.
Popular Questions
Can I use frozen rhubarb?
Yes—thaw and drain it well before using to avoid excess moisture.
Do I need to peel the rhubarb?
No, just trim the ends and chop. The skin softens during baking.
Can I make this crust in a food processor?
Absolutely. Pulse the dry ingredients with butter until crumbly, then press into your pan.
