Description
Rhubarb Shortbread Bars are a buttery, crumbly treat layered with tangy-sweet rhubarb filling. These bars are perfect for spring and summer gatherings, offering a balance of tart fruit and rich shortbread in every bite.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, cream together butter and powdered sugar until smooth.
- Add flour and salt to the butter mixture and mix until a crumbly dough forms.
- Press two-thirds of the dough into the prepared pan to form an even crust. Bake for 15 minutes or until lightly golden.
- Meanwhile, in a saucepan over medium heat, combine rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Cook for 5–8 minutes, stirring often, until rhubarb is soft and the mixture thickens. Let cool slightly.
- Spread the rhubarb mixture evenly over the pre-baked crust.
- Crumble the remaining shortbread dough over the top.
- Bake for another 25–30 minutes or until the top is lightly golden and set.
- Cool completely in the pan before slicing into bars.
Notes
- Substitute part of the rhubarb with strawberries for a twist.
- Bars can be stored in the fridge for up to 5 days or frozen for longer storage.
- Dust with powdered sugar before serving for a pretty finish.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 11g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg