If you’re searching for a charming and utterly delicious springtime treat, look no further than this Rhubarb Shortbread Bars Recipe. It brings together the perfectly crumbly, buttery shortbread crust with a tangy, luscious rhubarb filling that’s sweetened just right. Each bite melts in your mouth, bursting with a fresh fruit flavor that feels like sunshine on a plate. These bars are not only easy to make but a delightful way to celebrate seasonal rhubarb with a texture and taste combo that everyone will adore.
Ingredients You’ll Need
These ingredients are refreshingly simple yet crucial for delivering that classic balance of buttery crust and tangy fruit filling. Each one plays its part, whether adding richness, sweetness, or that wonderful tart kick.
- Unsalted butter (1 cup, softened): The backbone of your shortbread, providing a rich, melt-in-your-mouth texture.
- Granulated sugar (1/2 cup for crust, 3/4 cup for filling): Sweetens both the crust and the filling, balancing the tang of tart rhubarb.
- All-purpose flour (2 1/4 cups total): Builds the structure of your crust and helps set the filling.
- Salt (1/4 teaspoon): Enhances the buttery flavor of the shortbread and rounds out the sweetness.
- Fresh or frozen chopped rhubarb (3 cups): The star of the show — its tartness defines the bars and pairs beautifully with the sweet crust.
- Eggs (2 large): Bind the filling together for a custardy texture.
- Vanilla extract (1/2 teaspoon): Adds warm, aromatic depth to the filling.
- Lemon juice (1 tablespoon): Brightens the rhubarb’s flavor and enhances overall freshness.
- Powdered sugar (optional): For dusting on top, adding an elegant finish and a touch of extra sweetness.
How to Make Rhubarb Shortbread Bars Recipe
Step 1: Prepare the Shortbread Crust
Begin by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking dish with parchment paper or lightly greasing it. Then, cream together the softened butter and 1/2 cup sugar until it’s light and fluffy — this step is key for that dreamy, tender shortbread. Add the flour and salt, mixing until you get a crumbly dough. Press this mixture evenly into your pan to create the crust base. Pop it in the oven for about 15 minutes or until it turns a lovely light golden color.
Step 2: Make the Rhubarb Filling
While the crust is baking, whisk together the eggs, 3/4 cup sugar, 1/4 cup flour, vanilla extract, and lemon juice in a large bowl until smooth and well combined. Gently fold in the chopped rhubarb, ensuring the fruit is evenly distributed without mashing it. This filling strikes the perfect balance between tart and sweet with a silky-smooth texture once baked.
Step 3: Bake the Rhubarb Filling
Pour the prepared filling over the warm shortbread crust and spread it out evenly. Return the baking dish to the oven and let it bake for another 35 to 40 minutes. You’re looking for the filling to be set and slightly golden around the edges. Once done, allow the bars to cool completely in the pan. Chilling them before slicing helps achieve those clean, neat bars that are so satisfying.
Step 4: Optional Finishing Touch
Right before serving, dust the top with powdered sugar for a pretty, delicate finish that adds a subtle sweetness and an elegant visual contrast against the pink rhubarb filling.
How to Serve Rhubarb Shortbread Bars Recipe
Garnishes
Consider sprinkling a little extra powdered sugar or topping with fresh mint leaves to add a pop of color and freshness. A dollop of lightly whipped cream or vanilla yogurt is an inviting accompaniment that complements the tangy rhubarb beautifully.
Side Dishes
These bars shine on their own or as part of a dessert platter with fresh berries, a scoop of vanilla ice cream, or a simple fruit salad. Their richness and bright flavor help balance creamier or more decadent sides perfectly.
Creative Ways to Present
Serve the bars cut into bite-sized squares at a brunch, or stack them artfully on a pretty serving platter for a charming dessert buffet. Wrapping individual bars in parchment tied with twine makes a lovely homemade gift too, spreading joy with every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Rhubarb Shortbread Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them an excellent make-ahead dessert for busy days or unexpected guests.
Freezing
If you want to keep them longer, these bars freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the fridge for a fresh-baked taste anytime.
Reheating
For a warm treat, reheat individual bars in the microwave for 15 to 20 seconds, or briefly in a low oven. This brings out the buttery aroma of the crust and softens the filling for that just-baked sensation.
FAQs
Can I use frozen rhubarb for this Rhubarb Shortbread Bars Recipe?
Absolutely! Just make sure to thaw the rhubarb completely and drain any excess liquid to prevent a soggy filling. This helps keep the texture just right.
Is it possible to add other fruits with the rhubarb?
Yes, mixing in strawberries or raspberries can add a lovely sweetness and depth of flavor. These combinations work wonderfully with the tartness of the rhubarb.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend, but be aware texture changes may occur. It’s best to use a blend suited for baking to maintain those crumbly shortbread bars.
How long should I bake the bars if my oven runs hot?
If your oven tends to be on the hotter side, start checking the bars around 30 minutes for the filling and 12 minutes for the crust to avoid overbaking. Adjust times as needed for your oven’s quirks.
Can I double the recipe for larger gatherings?
Definitely! Just double all ingredients and use a larger baking dish or two pans to accommodate. Keep an eye on baking times, as thicker layers may need additional minutes.
Final Thoughts
These Rhubarb Shortbread Bars Recipe will quickly become a cherished favorite in your baking repertoire. The way the buttery crust and tangy rhubarb filling pair together is simply irresistible. Whether you’re enjoying them with friends over tea or preparing a sweet surprise for family, these bars bring a bright, homemade touch to any occasion. Give this recipe a try and watch how quickly it disappears from the plate — trust me, you’ll be making them again and again!
Print
Rhubarb Shortbread Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the tangy sweetness of Rhubarb Shortbread Bars, featuring a buttery, crumbly shortbread crust topped with a luscious rhubarb filling. This classic American dessert is perfect for springtime and offers a balanced blend of tart fruitiness with a rich, tender base, making it a crowd-pleaser for any occasion.
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Rhubarb Filling:
- 3 cups chopped fresh or frozen rhubarb (thawed and drained if frozen)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Optional Topping:
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- Make the Shortbread Crust: In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the flour and salt, mixing until a crumbly dough forms. Press this dough evenly into the prepared baking dish to create the crust.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes, or until it turns lightly golden. This pre-baking helps set the base before adding the filling.
- Prepare the Rhubarb Filling: While the crust is baking, whisk together the eggs, granulated sugar, flour, vanilla extract, and lemon juice in a large bowl until smooth. Gently fold in the chopped rhubarb ensuring even distribution.
- Assemble and Bake: Pour the rhubarb filling over the warm, pre-baked crust and spread it out evenly. Return the pan to the oven and bake for another 35–40 minutes, or until the filling is set and slightly golden around the edges.
- Cool and Serve: Allow the bars to cool completely in the baking dish. For neat slicing, chill them before cutting into 16 bars. Dust with powdered sugar before serving if desired.
Notes
- Store the bars in the refrigerator for up to 4 days to maintain freshness.
- For a sweet-tart variation, add a handful of strawberries mixed with the rhubarb filling.
- Make sure to thaw and drain frozen rhubarb well to avoid excess moisture.
- Use parchment paper for easy removal of bars from the pan.
