Delightful Rhubarb Shortbread Bars with a Buttery Crust

Why You’ll Love This Recipe

If you’re a fan of desserts that strike the perfect balance between sweet and tart, these rhubarb shortbread bars are sure to become your go-to treat. The buttery, melt-in-your-mouth shortbread crust is complemented by a vibrant, tangy rhubarb filling, making each bite a burst of flavor. The golden, buttery crumble topping adds the perfect finishing touch, making these bars both visually appealing and absolutely delicious. Whether you’re looking to impress guests at a tea party or simply indulge in a treat with your afternoon coffee, this recipe brings a delightful combination of flavors and textures that are perfect for spring.

Ingredients

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

For the Shortbread Crust & Crumble:

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the Rhubarb Filling:

• 1 cup rhubarb, chopped

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 1 egg, lightly beaten (for brushing the top)

Directions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.

2. Make the Shortbread Dough: Cream together the softened butter and powdered sugar until light and fluffy. Sift in the flour and salt, then mix until a soft dough forms.

3. Form the Crust: Press two-thirds of the dough evenly into the bottom of the prepared pan to create the base crust.

4. Prepare the Filling: In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Toss until rhubarb is fully coated.

5. Layer & Crumble: Spoon the rhubarb mixture evenly over the crust. Crumble the remaining dough over the top for a buttery topping.

6. Egg Wash & Bake: Lightly brush the top with the beaten egg. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.

7. Cool & Slice: Let the bars cool completely in the pan before slicing into 12 squares or rectangles. Enjoy!

Servings and Timing

• Servings: 12 bars

• Total Time: 1 hour (including baking and cooling time)

Variations

• Fruit Fillings: While rhubarb is a classic choice, you can substitute it with other seasonal fruits like strawberries, raspberries, or blueberries. Just adjust the sugar and cornstarch accordingly to match the sweetness and moisture content of the fruit.

• Citrus Twist: Add a hint of orange zest to the rhubarb filling for an extra layer of flavor that complements the tartness of the rhubarb.

• Nutty Crunch: Stir in chopped nuts like almonds or walnuts into the crumble topping for added texture and flavor.

Storage/Reheating

• Storage: Store these bars in an airtight container at room temperature for up to 3 days. If you need to store them for a longer period, refrigerate them for up to 1 week.

• Reheating: If you prefer your bars warm, simply reheat them in a 300°F (150°C) oven for about 5-10 minutes, or microwave them for 20-30 seconds until just warm.

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb! Just thaw it and drain any excess moisture before using it in the filling.

2. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Make sure to also check the other ingredients to ensure they're gluten-free.

3. Can I make the shortbread dough in advance?

Yes, you can make the shortbread dough ahead of time. Store it in the fridge for up to 2 days, or freeze it for up to 3 months.

4. What can I use instead of cornstarch for the filling?

You can use arrowroot powder or tapioca starch as alternatives to cornstarch in the filling.

5. Can I skip the egg wash step?

The egg wash adds a golden finish to the topping, but you can skip it if you'd prefer. The bars will still bake up nicely.

6. How do I know when the bars are done baking?

The bars are done when the topping is golden brown and the filling is bubbly. You can also insert a toothpick into the center—if it comes out clean, the bars are ready.

7. Can I use a different type of sugar in this recipe?

Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute. Just keep in mind that it may slightly alter the flavor and texture.

8. Can I freeze the bars?

Yes, these bars freeze well. Wrap them tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw before serving.

9. Can I add other spices to the filling?

You can definitely add cinnamon or ginger to the rhubarb filling for a warm, spiced twist. Just be sure to add it sparingly to complement the rhubarb’s flavor.

10. How do I slice the bars without them falling apart?

Make sure to let the bars cool completely before slicing. A sharp knife or a serrated knife works best to get clean slices.

Conclusion

These delightful rhubarb shortbread bars are the perfect treat to celebrate the arrival of spring. With a rich shortbread crust, a tangy rhubarb filling, and a buttery crumble topping, each bite is a mouthwatering combination of textures and flavors. Whether you’re serving them at a gathering or enjoying them solo with a cup of tea, they’re sure to impress. Easy to make, versatile, and utterly delicious, these bars will quickly become a favorite in your dessert repertoire!

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Delightful Rhubarb Shortbread Bars with a Buttery Crust

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These Buttery Rhubarb Shortbread Bars feature a rich, tender shortbread crust layered with a vibrant, tangy rhubarb filling and finished with a golden, buttery crumble topping. The contrast of sweet and tart flavors wrapped in a melt-in-your-mouth texture makes this dessert a seasonal favorite.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Yield: 12 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

¼ teaspoon salt

1 cup rhubarb, chopped

½ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 egg, lightly beaten (for brushing the top)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. Cream together the softened butter and powdered sugar until light and fluffy. Sift in the flour and salt, then mix until a soft dough forms.
3. Press two-thirds of the dough evenly into the bottom of the prepared pan to create the base crust.
4. In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Toss until rhubarb is fully coated.
5. Spoon the rhubarb mixture evenly over the crust. Crumble the remaining dough over the top for a buttery topping.
6. Lightly brush the top with the beaten egg. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
7. Let the bars cool completely in the pan before slicing into 12 squares or rectangles. Enjoy!

Notes

• These bars can be made with other seasonal fruits like strawberries, raspberries, or blueberries. Adjust sugar and cornstarch accordingly.
• Add a hint of orange zest to the rhubarb filling for an extra layer of flavor.
• Stir in chopped nuts like almonds or walnuts into the crumble topping for added texture and flavor.
• Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 18g
• Sodium: 95mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg