Description
Rhubarb shortbread bars are a delightful treat that perfectly balance the buttery richness of shortbread with the tart brightness of fresh rhubarb. With a tender, melt-in-your-mouth base and a soft, slightly tangy rhubarb topping, these bars are a wonderful way to showcase this unique seasonal ingredient. Ideal for spring and early summer, they make a beautiful addition to brunches, tea tables, or simple everyday snacking.
Ingredients
For the shortbread crust
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
For the rhubarb filling
3 cups chopped fresh rhubarb
¾ cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper or lightly grease it.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until the dough is crumbly but holds together when pressed.
Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until lightly golden. Remove from the oven and set aside.
While the crust is baking, prepare the filling. In a medium bowl, whisk the sugar and flour together. Add the eggs and vanilla, and whisk until smooth. Stir in the chopped rhubarb until evenly coated.
Pour the rhubarb mixture over the warm crust and spread it out evenly.
Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set and lightly golden around the edges.
Allow the bars to cool completely in the pan before cutting into squares.
Notes
Fresh rhubarb works best for this recipe, but frozen rhubarb can be used if it’s well-drained and patted dry. For a citrusy twist, add a teaspoon of lemon zest to the filling. These bars can be stored in an airtight container at room temperature for up to two days or refrigerated for longer freshness. For a cleaner cut, chill the bars before slicing.