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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars

Rhubarb Shortbread Bars feature a buttery oat-based crust, a sweet-tart strawberry-rhubarb filling, and a crumbly topping—perfect for dessert or snacks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour for crust and topping
  • 1 1/2 cups rolled oats for crust and topping
  • 1 cup brown sugar packed, for crust and topping
  • 1 teaspoon baking powder for crust and topping
  • 1/2 teaspoon salt for crust and topping
  • 1 cup unsalted butter melted, for crust and topping
  • 2 cups strawberries diced, for filling
  • 2 cups rhubarb diced, for filling
  • 1/2 cup granulated sugar for filling
  • 1 tablespoon cornstarch for filling
  • 1 tablespoon lemon juice for filling
  • 1 teaspoon vanilla extract for filling

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
  2. 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.
  3. Press two-thirds of the oat mixture firmly into the bottom of the prepared dish to form crust.
  4. Mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla in a separate bowl until well combined.
  5. Spread the fruit filling evenly over the crust, then sprinkle the reserved oat mixture on top.
  6. Bake for 40–45 minutes until topping is golden brown and filling is bubbly.
  7. Cool completely in the baking dish, then cut into 16 bars and serve.

Notes

Ensure the filling is evenly spread for uniform baking. Bars can be stored in an airtight container for up to 3 days.