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.
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.
Rhubarb Shortbread Bars
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Combine flour, rolled oats, brown sugar, baking powder, and salt in a large bowl. Stir in melted butter until crumbly. Reserve one-third for topping.
- Press two-thirds of the oat mixture firmly into the bottom of the prepared dish to form crust.
- Mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla in a separate bowl until well combined.
- Spread the fruit filling evenly over the crust, then sprinkle the reserved oat mixture on top.
- Bake for 40–45 minutes until topping is golden brown and filling is bubbly.
- Cool completely in the baking dish, then cut into 16 bars and serve.
