Description
Rhubarb Shortbread Bars are a deliciously sweet and tart treat, with a buttery shortbread base topped with a tangy rhubarb filling. The combination of the crisp shortbread and the soft, fruity rhubarb topping makes for a perfect balance of flavors. These bars are an easy-to-make dessert that will be the star of your springtime baking! #RhubarbShortbreadBars #SpringDessert #ShortbreadBars #RhubarbDessert #BakingWithRhubarb #FruityDesserts #EasyDessertRecipes #BakingTreats
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 3/4 cup granulated sugar (for rhubarb filling)
- 1 tbsp cornstarch (for thickening)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add the flour and salt to the butter mixture, mixing until the dough comes together and forms a crumbly texture.
- Press the shortbread dough evenly into the prepared baking pan to form the crust. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
- Meanwhile, in a small saucepan, combine the rhubarb, 3/4 cup of sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 10 minutes.
- Once the rhubarb filling has thickened, pour it evenly over the baked shortbread crust.
- 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 golden brown.
- Remove from the oven and allow the bars to cool completely in the pan before cutting into squares or bars.
- Serve and enjoy your tangy and sweet Rhubarb Shortbread Bars!
Notes
- If you prefer a sweeter rhubarb filling, you can add more sugar to taste while cooking the rhubarb.
- Feel free to add a pinch of cinnamon or nutmeg to the shortbread dough for extra flavor.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- For a more intense flavor, try adding a tablespoon of lemon zest to the rhubarb filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg