Rhubarb Shortbread Bars

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Enjoy the delicious harmony of tart rhubarb and buttery shortbread in these easy-to-make Rhubarb Shortbread Bars. This dessert combines a crisp, buttery crust with a vibrant, tangy rhubarb filling for a treat that’s perfect for spring and summer gatherings. If you’re searching for easy fruit dessert recipes, best rhubarb desserts, or homemade shortbread bars, this recipe ticks all the boxes

Why You’ll Love These Rhubarb Shortbread Bars

• Combines a crisp, buttery shortbread crust with a sweet and tangy rhubarb filling

• Uses fresh rhubarb for natural tartness balanced by sugar and vanilla

• Simple ingredients with straightforward preparation steps

• Great for potlucks, picnics, or afternoon tea

• Easily adaptable for gluten-free or vegan diets

Ingredients Breakdown

Shortbread Crust:

• 2 cups all-purpose flour: Forms the base of the buttery crust.

• ½ cup granulated sugar: Adds subtle sweetness to the crust.

• ¼ teaspoon salt: Enhances flavor.

• 1 cup unsalted butter (cold, cubed): Provides richness and a tender, crumbly texture.

Rhubarb Filling:

• 4 cups fresh rhubarb (chopped): The star ingredient, giving a tart and juicy filling.

• 1½ cups granulated sugar: Sweetens the tart rhubarb.

• ¼ cup cornstarch: Thickens the filling for a perfect set.

• 1 teaspoon vanilla extract: Adds warmth and depth of flavor.

• ¼ teaspoon salt: Balances the sweetness.

• 3 large eggs (lightly beaten): Helps bind the filling and adds richness.

Tips and Tricks

• Use fresh, firm rhubarb stalks for best texture and flavor.

• Don’t overmix the shortbread dough—cold butter helps create a flaky crust.

• Let bars cool fully before slicing to prevent the filling from spilling.

• For a crunchier crust, chill the dough before baking.

Variations and Customizations

• Add a streusel topping made with oats and brown sugar for extra texture.

• Sprinkle chopped nuts like almonds or pecans on top before baking.

• Swap in frozen rhubarb if fresh isn’t available; thaw and drain excess liquid first.

• For a vegan version, substitute butter with coconut oil and eggs with flax eggs.

Pairing Suggestions

• Serve with a dollop of whipped cream or vanilla ice cream.

• Pair with a hot cup of herbal tea or light  for a perfect dessert experience.

• Complement with fresh berries for added sweetness and color.

Storage Instructions

• Store leftovers in an airtight container at room temperature for up to 3 days.

• Refrigerate for longer freshness up to 5 days.

• Bars freeze well for up to 2 months; thaw overnight in the fridge before serving.

Popular Questions

Can I use frozen rhubarb?

Yes! Make sure to thaw and drain excess moisture before using to avoid soggy bars.

How do I prevent the filling from being too runny?

The cornstarch in the filling acts as a thickener; be sure to measure accurately.

Can I make these gluten-free?

Yes, replace all-purpose flour with a gluten-free flour blend suitable for baking.

How long do these bars last?

Stored properly, bars last about 3-5 days refrigerated and up to 2 months frozen.

Rhubarb Shortbread Bars

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• Author: easysweetmeal
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

These delightful bars feature a buttery, crumbly shortbread crust topped with a tangy, sweet rhubarb filling. Perfectly balanced with a touch of vanilla and a golden finish, they make a wonderful dessert or snack for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• ½ cup granulated sugar

• ¼ teaspoon salt

• 1 cup unsalted butter (cold, 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)

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Instructions

Step 1: Prepare Oven and Pan

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

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Step 2: Make the Shortbread Crust

In a large mixing bowl, combine flour, sugar, and salt. Add the cold, cubed butter. Use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.

Step 3: Bake the Crust

Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes until the edges turn lightly golden.

Step 4: Prepare Rhubarb Filling

While the crust bakes, mix chopped rhubarb and sugar in a separate bowl. Stir in cornstarch, vanilla extract, salt, and lightly beaten eggs until fully combined.

Step 5: Assemble and Bake

Remove the crust from the oven and pour the rhubarb filling evenly over it. Return the dish to the oven and bake for 30-35 minutes until the filling is set and golden on top.

Step 6: Cool and Serve

Allow bars to cool completely on a wire rack. Using the parchment overhang, lift bars out of the pan and cut into squares. Serve at room temperature or chilled.

Notes

• This recipe highlights the classic pairing of rhubarb and shortbread, creating a delicious balance of tartness and sweetness.

• Perfect for seasonal desserts, brunches, or anytime you want a fruit bar that’s bursting with flavor.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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