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
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2 cups all-purpose flour
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½ cup granulated sugar
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¼ teaspoon salt
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1 cup (2 sticks) unsalted butter, cold and cubed
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4 cups fresh rhubarb, chopped
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1½ cups granulated sugar
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¼ cup cornstarch
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1 teaspoon vanilla extract
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¼ teaspoon salt
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3 large eggs, lightly beaten
Instructions
1. Prep Your Pan
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Preheat oven to 350°F (175°C).
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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
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In a large mixing bowl, whisk together the flour, sugar, and salt.
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Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
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Press the crumbly mixture firmly and evenly into the bottom of your prepared pan.
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Bake for 15–20 minutes, or until lightly golden around the edges.
3. Prepare the Rhubarb Filling
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In a separate bowl, mix chopped rhubarb and sugar.
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Stir in cornstarch, vanilla extract, salt, and beaten eggs until smooth and well combined.
4. Assemble and Bake
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Pour the rhubarb mixture evenly over the hot shortbread crust.
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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
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Let the bars cool completely in the pan on a wire rack.
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Once cooled, lift them out using the parchment paper and cut into squares or rectangles.
Notes
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Always taste your rhubarb filling before baking. Some rhubarb can be more tart than others—adjust sugar if needed.
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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