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
Scale
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.
