Rhubarb Shortbread Bars are a delightful balance of buttery, crumbly shortbread and a sweet-tart rhubarb topping. These bars are perfect for spring and summer gatherings, offering a bright pop of flavor over a melt-in-your-mouth base. Easy to slice and serve, they make a lovely dessert or afternoon snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the shortbread crust:
all-purpose floursugarunsalted butter (cold and cubed)saltvanilla extract

for the rhubarb topping:
fresh rhubarb (chopped)granulated sugarsaltcornstarchlemon juicevanilla extractwater

directions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and vanilla.

Cut butter into the flour mixture using a pastry cutter or fork until crumbly and evenly mixed.

Press the mixture firmly into the bottom of the prepared pan to form an even crust.

Bake for 18–20 minutes or until lightly golden. Let cool slightly.

Meanwhile, in a saucepan over medium heat, combine chopped rhubarb, sugar, salt, cornstarch, lemon juice, vanilla, and water.

Cook, stirring frequently, until the mixture thickens and rhubarb breaks down, about 10 minutes.

Spread the rhubarb mixture evenly over the cooled crust.

Bake for another 15–18 minutes until the topping is set.

Cool completely, then chill in the fridge before slicing into bars.

Servings and timing

This recipe yields 12 bars.Preparation time: 20 minutesBaking time: 35–40 minutesCooling and chilling time: 1 hourTotal time: 1 hour 45 minutes

Variations

Add a crumble topping made of oats, brown sugar, and butter.

Mix strawberries with the rhubarb for a sweeter twist.

Infuse the rhubarb layer with a hint of ginger or cinnamon.

Use orange juice instead of lemon for a different citrus note.

Add finely chopped nuts to the shortbread for crunch.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months; thaw in the fridge before serving.Best enjoyed chilled or at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using.

Do I have to cook the rhubarb first?

Yes, pre-cooking helps break it down and thicken the topping.

Can I make these gluten-free?

Yes, use a gluten-free flour blend for the shortbread crust.

Can I use other fruits?

Rhubarb pairs well with strawberries, raspberries, or apples.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and adjust baking time as needed.

Do these travel well?

Yes, once fully chilled and set, they hold their shape well for transport.

Can I use a food processor for the crust?

Yes, pulse the ingredients just until crumbly—don’t overmix.

What makes the topping set?

Cornstarch thickens the mixture while baking to create a jam-like consistency.

Can I make it less sweet?

Reduce the sugar slightly in the rhubarb mixture to taste.

Can I serve warm?

Cool completely first—these are best served chilled or at room temp.

Conclusion

Rhubarb Shortbread Bars are a fresh and flavorful dessert that brings together the buttery richness of shortbread with the bold tang of rhubarb. Whether you serve them at a picnic, brunch, or as a seasonal treat, they’re guaranteed to impress with their vibrant taste and simple elegance.