Oh my goodness, let me tell you about rhubarb shortbread bars! These delightful treats are a perfect blend of sweet and tangy that just bursts with flavor in every bite. I first stumbled upon this recipe during a springtime gathering at my grandma’s house. She had this incredible rhubarb patch, and every year we would whip up something special with the fresh rhubarb. The memory of that sweet and slightly tart filling nestled atop buttery shortbread crust has stuck with me ever since. It’s like a little slice of nostalgia wrapped in dessert form!

What I love most about rhubarb shortbread bars is how easily the flavors come together. The buttery crust is the ultimate base, cradling the tangy rhubarb filling, which I can’t help but sneak a spoonful of when making it. Trust me, the smell wafting through your kitchen while these bake is absolutely heavenly. Whether you’re serving these at a picnic, family gathering, or just treating yourself on a cozy afternoon, these bars are sure to bring smiles and satisfied taste buds. Let’s dive right into making these beauties!

Ingredients List

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 cups rhubarb, chopped into small pieces
1 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

How to Prepare Rhubarb Shortbread Bars

First things first, preheat your oven to 350°F (175°C). This is super important because you want those bars to bake evenly!
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. You want to get some air in there!
Next, add in the all-purpose flour and salt. Mix it all together until you get a crumbly texture. I love using my hands here to really feel the mixture; it makes it feel more personal, don’t you think?
Now, take about two-thirds of that crumbly mixture and press it firmly into the bottom of a greased baking pan. This will be your lovely crust!
In another bowl, combine the chopped rhubarb, brown sugar, cornstarch, and vanilla extract. Give it a good mix. The rhubarb should be well-coated; this is where that sweet-tangy magic happens!
Spread the rhubarb mixture evenly over the crust you just pressed down. Don’t be shy—make sure it’s nice and even!
Finally, sprinkle the remaining crust mixture on top of the rhubarb filling. This creates a beautiful crumbly topping that adds texture.
Pop the pan into your preheated oven and bake for 35-40 minutes, or until the top is golden brown and the rhubarb is bubbling. You’ll know it’s ready when your kitchen smells like a dream!
Once done, let the bars cool completely in the pan before cutting them into squares. Trust me, they need this time to set up properly.

Why You’ll Love This Recipe

Quick preparation time—just 15 minutes and you’re on your way to dessert bliss!
Delicious balance of sweet and tangy flavors that will have everyone asking for seconds.
Perfect for dessert or a snack, these bars are incredibly versatile!
Vegetarian-friendly, making them a great choice for gatherings with diverse diets.
The buttery shortbread crust paired with the tart rhubarb filling creates a delightful texture that’s simply irresistible.

Tips for Success

Alright, my fellow bakers, here are some of my top tips to ensure your rhubarb shortbread bars turn out absolutely perfect! First off, always use fresh rhubarb if you can—it really makes a difference in flavor and texture. If you’re using frozen rhubarb, just make sure to thaw and drain it well to prevent excess moisture.

When you’re creaming the butter and sugar, don’t rush it! Take those extra minutes to really whip it up until it’s fluffy; this step helps create a light and tender crust. And speaking of crust, pressing it firmly into the pan is key—it’ll help hold everything together while baking.

Keep an eye on the baking time. Ovens can be tricky, so check on your bars a few minutes early—look for that lovely golden brown color and bubbling rhubarb. If you find the top is browning too quickly, simply cover it loosely with aluminum foil for the last few minutes of baking. Finally, let those bars cool completely before cutting; this ensures clean edges and a perfect presentation. Enjoy the process, and happy baking!

Variations

If you’re feeling adventurous, there are so many fun ways to customize your rhubarb shortbread bars! For a twist, try swapping out the rhubarb for fresh strawberries or raspberries—both add a lovely sweetness that pairs beautifully with the buttery crust. You could also mix in some spices like cinnamon or nutmeg into the filling for a warm, cozy flavor.

Another idea is to change up the crust! Instead of plain all-purpose flour, consider using almond flour for a nutty flavor or even crushed graham crackers for a sweeter base. And don’t forget about adding a zesty kick; a bit of lemon or orange zest mixed into the rhubarb filling can brighten everything up. The possibilities are endless, so let your imagination run wild and have fun creating your perfect rhubarb shortbread bars!

Serving Suggestions

When it comes to serving your rhubarb shortbread bars, the options are deliciously simple! I love adding a dollop of whipped cream on top for that extra creaminess that balances the tangy rhubarb perfectly. Fresh berries, like strawberries or blueberries, also make a lovely accompaniment—just scatter them on the plate for a pop of color and sweetness!

If you’re feeling a bit indulgent, drizzle a little warm vanilla custard over the bars, or even a light dusting of powdered sugar for a touch of elegance. These bars are also fantastic alongside a scoop of vanilla ice cream. Trust me, they’ll be the star of any dessert spread!

Storage & Reheating Instructions

Once you’ve made your scrumptious rhubarb shortbread bars, you’ll want to store them properly to keep that delightful flavor intact! First, let the bars cool completely in the baking pan. After they’ve cooled, transfer them to an airtight container. They’ll last up to a week in the fridge—if they last that long, that is!

If you want to keep them for a bit longer, these bars freeze beautifully. Just wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. They should stay fresh for up to two months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight. No need to reheat if you don’t want to—these bars are just as delicious served chilled or at room temperature. Happy snacking!

Nutritional Information

Here’s the estimated nutritional breakdown for each delicious rhubarb shortbread bar. Keep in mind that these values can vary slightly depending on the specific ingredients you use, but this will give you a good idea of what you’re indulging in!

Calories: 200
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 50mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 2g

These bars are a delightful treat that balances that buttery goodness with the tangy rhubarb—so enjoy every bite while being mindful of the sugar and fat content. Perfect for a sweet indulgence now and then!

FAQ Section

Can I use frozen rhubarb for these bars?
Absolutely! You can use frozen rhubarb, just make sure to thaw and drain it well to avoid excess moisture, which could make your filling too runny.

How do I know when the rhubarb shortbread bars are done?
You’ll know they’re ready when the top is golden brown and the rhubarb filling is bubbly. If you’re unsure, a toothpick inserted into the crust should come out clean.

Can I make these bars ahead of time?
Yes, you can! These rhubarb shortbread bars actually taste even better the next day. Just store them in an airtight container in the fridge, and they’ll be ready to enjoy when you are!

What can I substitute for brown sugar?
If you don’t have brown sugar on hand, you can use an equal amount of granulated sugar mixed with a tablespoon of molasses. This will give you that rich flavor brown sugar brings to the recipe.

Are rhubarb shortbread bars gluten-free?
Not as is, since they contain all-purpose flour, but you can use a gluten-free flour blend to make them suitable for a gluten-free diet. Just be sure to check your other ingredients, too!

Rhubarb Shortbread Bars: 7 Comforting Delights to Savor

Author: Lisa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Rhubarb shortbread bars are a sweet and tangy dessert with a buttery crust.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 cups rhubarb, chopped
1 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, cream the butter and granulated sugar together.
Add flour and salt; mix until crumbly.
Press two-thirds of the mixture into a greased baking pan.
In another bowl, combine rhubarb, brown sugar, cornstarch, and vanilla.
Spread the rhubarb mixture over the crust.
Sprinkle the remaining crust mixture on top.
Bake for 35-40 minutes until golden brown.
Let cool before cutting into bars.

Notes

Use fresh rhubarb for best flavor.
Store bars in an airtight container.
Serve with whipped cream for extra sweetness.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 12g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: rhubarb shortbread bars

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