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

Seasonal and vibrant: Showcases tart rhubarb at its best
No fancy tools required: Simple ingredients and easy steps
Perfect texture: Buttery crust + smooth custard filling
Freezer-friendly: Great make-ahead dessert for busy weeks
Ideal for gatherings: Feeds a crowd and slices beautifully

Ingredients Breakdown:

For the Rhubarb Filling:

Fresh rhubarb (4 cups, chopped): Adds vibrant tartness and juicy texture.
Granulated sugar (1 ½ cups): Balances the tart rhubarb with sweetness.
Cornstarch (¼ cup): Thickens the filling to a smooth, sliceable consistency.
Vanilla extract (1 tsp): Enhances the overall flavor with subtle warmth.
Salt (¼ tsp): Boosts all the other flavors.
Large eggs (3, lightly beaten): Bind the filling into a custard-like texture.

For the Shortbread Crust:

All-purpose flour (2 cups): Forms the base structure of the crust.
Granulated sugar (½ cup): Adds sweetness to the buttery base.
Salt (¼ tsp): Balances the richness of the crust.
Unsalted butter (1 cup, cold and cubed): Provides the signature tender, flaky shortbread texture.

Tips and Tricks

Use very cold butter: This helps achieve a crisp, crumbly crust.
Cut rhubarb evenly: Uniform pieces cook more evenly in the custard.
Chill before slicing: For clean, sharp cuts, refrigerate the bars before slicing.
Want brighter color? Add a few chopped strawberries to enhance the hue and sweetness.

Variations and Customizations

Gluten-free version: Substitute with a 1:1 gluten-free baking flour blend.
Berry-rhubarb mix: Add blueberries or raspberries for extra flavor.
Nutty crust: Mix in ½ cup finely chopped pecans or almonds with the crust.
Citrus boost: Add 1 teaspoon orange or lemon zest to the filling for a tangy twist.

Pairing Suggestions

Serve with vanilla ice cream or lightly sweetened whipped cream.
Enjoy alongside cold brew coffee or sparkling lemonade.
Pair with brunch items like quiche or fruit salad for a springtime spread.

Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days—best served chilled or at room temp.
Freezer: Freeze bars in layers between wax paper for up to 3 months. Thaw overnight in the fridge.

Rhubarb Shortbread Bars

Author: easysweetmeal
Total Time: 1 hour 15 minutes
Yield: 24 bars 1x

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Description

Rhubarb Shortbread Bars – A buttery, melt-in-your-mouth shortbread crust meets a luscious tangy-sweet rhubarb filling in these irresistible bars. Perfect for showcasing seasonal rhubarb, they’re a sublime balance of crisp, creamy, and tart.

Ingredients

Scale

2 cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
4 cups fresh rhubarb, chopped
1½ cups granulated sugar
¼ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs, lightly beaten

Instructions

1. Prep Your Pan

Preheat oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting after baking.

2. Make the Shortbread Crust

In a large mixing bowl, whisk together the flour, sugar, and salt.
Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press the crumbly mixture firmly and evenly into the bottom of your prepared pan.
Bake for 15–20 minutes, or until lightly golden around the edges.

3. Prepare the Rhubarb Filling

In a separate bowl, mix chopped rhubarb and sugar.
Stir in cornstarch, vanilla extract, salt, and beaten eggs until smooth and well combined.

4. Assemble and Bake

Pour the rhubarb mixture evenly over the hot shortbread crust.
Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and golden on top.

5. Cool and Slice

Let the bars cool completely in the pan on a wire rack.
Once cooled, lift them out using the parchment paper and cut into squares or rectangles.

Notes

Always taste your rhubarb filling before baking. Some rhubarb can be more tart than others—adjust sugar if needed.
This recipe doubles easily for potlucks or larger gatherings—use a rimmed baking sheet instead of a 9×13 pan.

Prep Time: 20 minutes
Cook Time: 50–55 minutes
Category: Dessert
Method: Baked
Cuisine: American