Rhubarb Shortbread Bars
These buttery Rhubarb Shortbread Bars are packed with a sweet-tart filling over a tender crust. Perfect for spring gatherings or anytime you crave a nostalgic, fruit-forward treat.
Ingredients
Shortbread Crust
- 1 cup 226g unsalted butter, softened
- ½ cup 100g granulated sugar
- 2 cups 240g all-purpose flour
- ¼ teaspoon salt
Rhubarb Filling
- 3 cups 375g fresh rhubarb, chopped
- 1 cup 200g granulated sugar
- 2 large eggs
- ¼ cup 30g all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and grease or line a 9x13-inch pan with parchment paper.
- Prepare the Shortbread Crust:
- In a bowl, cream butter and sugar until fluffy. Add flour and salt; mix until crumbly. Press evenly into the prepared pan.
- Bake for 15 minutes or until lightly golden around the edges. Let it cool slightly.
- Make the Rhubarb Filling:
- In another bowl, whisk sugar, eggs, flour, vanilla, and salt until smooth. Fold in chopped rhubarb.
- Assemble and Bake:
- Spread filling over the pre-baked crust. Bake an additional 40–45 minutes until set and golden.
- Cool and Slice:
- Let cool completely in the pan before slicing into squares. For cleaner slices, chill in the fridge before cutting.
Notes
- Fresh rhubarb yields the best texture, but frozen works if thawed and drained well.
- Don’t overmix the crust dough—it should be crumbly.
- Bars store well refrigerated for up to 5 days or frozen for up to 3 months.
- Optional add-ins: orange zest, strawberries, or a crumble topping for variation.