Rhubarb Shortbread Bars

These rhubarb shortbread bars feature a buttery, crumbly shortbread crust layered with a sweet-tart rhubarb filling and topped with golden crumble. Perfect for spring and summer baking, they are simple to make and bursting with rich, tangy flavor in every bite.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: bars

Calories: 245kcal

Author: Lora

Cost: 8

Equipment

9x13 inch baking pan
Parchment paper
Large mixing bowl
pastry cutter optional
measuring cups and spoons
spatula
sharp knife for slicing

Ingredients

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold unsalted butter, cubed
1/4 tsp salt
3 cups fresh rhubarb, chopped into 1/2-inch pieces
3/4 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on the sides.
In a large bowl, whisk together the flour, powdered sugar, and salt.
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until crumbly.
Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust.
In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
Spread the rhubarb filling evenly over the shortbread crust.
Sprinkle the remaining crumble mixture evenly over the top of the rhubarb filling.
Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour before slicing for the cleanest cuts.
Slice into bars and serve plain or with vanilla ice cream or whipped cream.

Notes

For clean slices, refrigerate the bars for at least 1 hour before cutting. Frozen rhubarb can be used without thawing; simply add 1 extra tablespoon of cornstarch. Try variations with strawberries, blueberries, or ginger for a flavorful twist. Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.

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