Description
These tangy and sweet Rhubarb Shortbread Bars combine a buttery, crumbly shortbread crust with a thickened fresh rhubarb filling. Perfectly balanced with just the right amount of sweetness and a hint of vanilla, these bars are baked to golden perfection and make a delightful dessert or snack.
Ingredients
Scale
Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Rhubarb Filling
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make Shortbread Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, which should take about 2-3 minutes. This creates a smooth base for the crust.
- Add Dry Ingredients: Mix in the all-purpose flour and salt until the dough comes together and becomes crumbly, signaling that your shortbread base is ready to be pressed into the pan.
- Form Crust and Bake: Evenly press the shortbread dough into the prepared baking pan to form an even crust layer. Bake it for 12-15 minutes until the edges turn lightly golden, then remove and set aside to cool slightly.
- Prepare Rhubarb Filling: While the crust bakes, combine rhubarb, 3/4 cup sugar, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and the filling thickens, approximately 10 minutes.
- Assemble Bars: Once the rhubarb filling has thickened, spread it evenly over the baked shortbread crust ensuring full coverage.
- Bake Filled Bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the rhubarb filling is set and the edges of the shortbread are a rich golden brown color.
- Cool the Bars: Remove from oven and allow the bars to cool completely in the pan to let the filling set fully and make slicing easier.
- Serve: Cut into squares or bars and enjoy this delicious combination of buttery shortbread and tangy rhubarb filling.
Notes
- Be sure to soften the butter well before creaming to achieve a smooth, fluffy crust texture.
- Use fresh rhubarb for the best flavor; frozen rhubarb may release excess moisture affecting texture.
- Allow the bars to cool completely before cutting to avoid a runny filling.
- Adjust sugar in the filling to taste if you prefer sweeter or more tart bars.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
