Rhubarb Shortbread Bars

If you’re a fan of buttery, melt-in-your-mouth shortbread and the zesty, slightly tart bite of rhubarb, then these Rhubarb Shortbread Bars are about to become your new favorite treat. These bars are a perfect balance of sweet and tart, with a rich, tender shortbread crust that perfectly complements the tangy rhubarb filling. Each bite is an explosion of flavor—crispy, buttery, and refreshing all at once. Trust me, they’ll disappear before you even realize it!

Perfect for spring gatherings, afternoon tea, or a simple sweet treat to brighten your day, these bars are incredibly easy to make, yet taste like a total showstopper. Ready to dive into the world of rhubarb goodness? Let’s get baking!

Why You’ll Love Rhubarb Shortbread Bars

These Rhubarb Shortbread Bars are sure to become your new go-to dessert. Here’s why they’re simply irresistible:

Perfectly Balanced Flavors: The buttery, melt-in-your-mouth shortbread base paired with the tangy rhubarb filling creates the ultimate balance of flavors. Sweet, tart, and totally addictive.

Simple to Make: You don’t need a ton of ingredients or complicated steps to make these delicious bars. With just a handful of pantry staples, you’ll have a dessert everyone will love.

Versatile: These bars are perfect for any occasion—from a cozy night in to a big family gathering. They’re also an easy-to-make option for potlucks and brunches.

Make-Ahead Friendly: The bars hold up well in the fridge, so you can make them ahead of time and enjoy them all week long. No need to worry about last-minute baking!

Elegant and Delicious: The combination of shortbread and rhubarb gives these bars a beautiful, sophisticated flavor profile without being overly fussy.

Ingredients

Here’s what you’ll need to bring these scrumptious Rhubarb Shortbread Bars to life:

For the Shortbread Crust:
Butter: The key to a rich, buttery base. Use unsalted butter for control over the salt content.
Sugar: Adds just the right amount of sweetness to balance the tartness of the rhubarb.
Flour: The foundation of the crust, giving it structure and that melt-in-your-mouth texture.
Salt: A pinch to enhance the sweetness and bring out the flavors.

For the Rhubarb Filling:
Rhubarb: The tart star of the show. Fresh rhubarb works best, but frozen will also do the trick.
Sugar: To sweeten the rhubarb and balance out its natural tartness.
Cornstarch: Helps thicken the filling so it sets beautifully.
Lemon Juice: Adds brightness and helps enhance the rhubarb’s natural flavors.
Vanilla Extract: For a little extra depth of flavor that complements the tart rhubarb.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make these irresistible Rhubarb Shortbread Bars:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang to make removing the bars easier later on.

Make the Shortbread Crust:

In a large bowl, cream together the butter and sugar until smooth and fluffy. Add the flour and salt, mixing until just combined. The dough will be crumbly—that’s exactly what you want for shortbread.

Press the Crust into the Pan:

Press the dough into the bottom of the prepared baking pan in an even layer. You can use the back of a spoon or your fingers to press it down firmly. Bake the crust for 15-18 minutes, or until it’s lightly golden around the edges. Let it cool slightly while you prepare the rhubarb filling.

Make the Rhubarb Filling:

In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb starts to release its juices and the mixture thickens. This should take about 8-10 minutes. Once the rhubarb has softened and the filling is thickened, remove it from the heat and stir in the vanilla extract.

Assemble the Bars:

Pour the rhubarb filling over the cooled shortbread crust, spreading it evenly. Return the pan to the oven and bake for another 25-30 minutes, or until the rhubarb filling is bubbly and set, and the edges of the crust are golden.

Cool and Cut:

Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Once cooled, cut into squares or bars. Serve and enjoy!

Nutrition Facts

Servings: 16
Calories per serving: 210
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Rhubarb Shortbread Bars

These Rhubarb Shortbread Bars are absolutely perfect on their own, but here are a few ways to elevate the experience:

With Whipped Cream: A dollop of freshly whipped cream on top of each bar adds a creamy contrast to the tartness of the rhubarb.

A Dusting of Powdered Sugar: For an extra touch of sweetness and elegance, dust the tops of the bars with powdered sugar before serving.

Serve with Tea or Coffee: These bars are ideal for a cozy afternoon tea or coffee break. Pair them with your favorite hot beverage for the ultimate treat.

Additional Tips

Here are a few extra tips to make these Rhubarb Shortbread Bars even more amazing:

Use Fresh Rhubarb: Fresh rhubarb will give the best flavor and texture, but frozen rhubarb works just as well. Just make sure to thaw and drain it thoroughly before using.

Customize the Filling: If you like, you can mix in a bit of grated ginger or cinnamon to give the rhubarb filling a warm, spicy kick.

Cut Into Larger Pieces: If you prefer larger bars, feel free to cut them into bigger squares. Just be sure to adjust the baking time as needed.

Make Them Ahead: These bars store really well in the fridge for up to 5 days. You can also freeze them for up to 2 months—just be sure to wrap them tightly!

Add a Streusel Topping: For an extra layer of texture, sprinkle a bit of streusel topping over the rhubarb filling before baking.

FAQ Section

Q1: Can I use frozen rhubarb for these bars?
A1: Yes! Just make sure to thaw and drain the frozen rhubarb before using it in the filling.

Q2: How do I store leftovers?
A2: Store your leftover bars in an airtight container in the fridge for up to 5 days. They’ll stay fresh and delicious!

Q3: Can I freeze these bars?
A3: Yes, these bars freeze beautifully! Wrap them tightly in plastic wrap and foil, then store in an airtight container in the freezer for up to 2 months. Thaw in the fridge before serving.

Q4: Can I make these bars gluten-free?
A4: Absolutely! You can substitute a gluten-free flour blend in the crust for a gluten-free version of these bars.

Q5: Can I add other fruits to the filling?
A5: Yes, you can mix in other fruits like strawberries or raspberries for a delicious twist on the classic rhubarb filling.

Q6: How do I know when the bars are done baking?
A6: The bars are done when the rhubarb filling is bubbly and set, and the shortbread crust is golden brown around the edges.

Q7: Can I double this recipe?
A7: Yes, you can double the recipe to make a larger batch. Just be sure to adjust the baking time accordingly.

Q8: Can I make the shortbread crust ahead of time?
A8: Yes, you can make the shortbread crust ahead of time and store it in the fridge until you’re ready to assemble and bake the bars.

Q9: Can I add nuts to the shortbread crust?
A9: Definitely! Chopped nuts like almonds or walnuts would be a great addition to the crust for extra texture and flavor.

Q10: What’s the best way to serve these bars?
A10: These bars are fantastic on their own, but they’re even better with a dollop of whipped cream, a dusting of powdered sugar, or served alongside a hot cup of tea or coffee.

Conclusion

These Rhubarb Shortbread Bars are a perfect blend of buttery shortbread and tart, sweet rhubarb—making them a deliciously irresistible treat for any occasion. They’re easy to make, full of flavor, and sure to impress anyone lucky enough to try them. So, grab some fresh rhubarb and get baking—you won’t regret it!

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