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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars

  • Author: Amelia
  • Total Time: 50-55 minutes
  • Yield: 16 bars 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Discover the perfect balance of tart rhubarb and buttery shortbread in these irresistible Rhubarb Shortbread Bars. This delightful dessert combines a crumbly, rich shortbread crust with a vibrant, tangy rhubarb filling, creating a harmonious blend of flavors and textures perfect for any occasion.

Ingredients

Scale

Rhubarb Filling

  • 3 cups fresh rhubarb stalks, chopped into small pieces
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest

Shortbread Crust

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup (2 sticks) unsalted butter, softened (or vegan margarine for vegan option)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Rhubarb Filling: Chop the rhubarb into small pieces. In a bowl, combine the rhubarb with granulated sugar, cornstarch, and lemon zest. Mix thoroughly and let it sit for 10 minutes to allow the flavors to meld and juices to release.
  2. Make the Shortbread Crust: In a separate bowl, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour and mix until the dough is crumbly yet workable.
  3. Assemble the Bars: Press about two-thirds of the shortbread dough firmly and evenly into a greased baking pan to create the base layer. Spoon the rhubarb filling evenly over the crust, spreading gently to cover the surface. Crumble the remaining dough over the top to form a crumbly finish.
  4. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the bars for 35 to 40 minutes or until the top turns golden and the filling is bubbling around the edges. Remove from the oven and allow to cool completely before slicing.
  5. Serve and Enjoy: Once cooled, cut the bars into squares. Enjoy them at room temperature or slightly chilled for the best texture and flavor.

Notes

  • Use fresh rhubarb stalks for the best flavor and texture.
  • Do not overmix the shortbread dough to ensure a tender, flaky crust.
  • Chill the dough before baking to help maintain shape and improve texture.
  • Taste the rhubarb filling before baking and adjust the sugar if needed to balance the tartness.
  • Use a sharp knife to cut bars cleanly without crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 220
  • Sugar: 15g
  • Sodium: 80mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: rhubarb bars, shortbread bars, rhubarb dessert, gluten-free dessert, spring dessert, tart rhubarb, buttery crust

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Find it online: https://savortrack.com/rhubarb-shortbread-bars/