Easy Rhubarb Bars with Buttery Crust Recipe (Print Version)
Sweet and tart rhubarb bars featuring a rich, buttery shortbread crust and a vibrant fruit filling. A simple, delightful dessert perfect for spring.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Buttery Shortbread Foundation
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1 cup (2 sticks) unsalted butter, cold and cubed
04 -
1/2 tsp fine sea salt
05 -
1 tsp vanilla extract
→ Sweet-Tart Rhubarb Filling
06 -
4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1 lb)
07 -
1 cup granulated sugar
08 -
1/4 cup cornstarch
09 -
2 tbsp fresh lemon juice
10 -
1 tsp lemon zest
11 -
1/2 tsp ground cinnamon
→ Finishing Flourish
12 -
2 tbsp powdered sugar, for dusting
# Instructions:
01 -
Preheat your oven to 375°F. Line a 9x13-inch baking pan with parchment paper, ensuring an overhang on the sides. This makes it easy to lift out your finished Easy Rhubarb Bars with Buttery Crust later. Set the prepared pan aside.
02 -
In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp fine sea salt. Cut in 1 cup (2 sticks) cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1 tsp vanilla extract. Press half of this mixture evenly into the bottom of your prepared pan.
03 -
Bake the pressed crust in the preheated oven for 15 minutes, or until it's lightly golden around the edges. This pre-baking step creates a sturdy and delicious foundation for your Easy Rhubarb Bars with Buttery Crust. Remove from the oven and let it cool slightly.
04 -
While the crust bakes, prepare the filling. In a separate medium bowl, combine 4 cups fresh rhubarb, 1 cup granulated sugar, 1/4 cup cornstarch, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/2 tsp ground cinnamon. Toss gently until the rhubarb pieces are evenly coated.
05 -
Pour the rhubarb filling evenly over the pre-baked crust in the pan. Crumble the remaining half of the buttery crust mixture over the rhubarb layer. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly and set. This completes the baking of your Easy Rhubarb Bars with Buttery Crust.
06 -
Allow the bars to cool completely in the pan on a wire rack for at least 2-3 hours before lifting them out using the parchment paper overhang. Cut into 12 squares. Just before serving, dust generously with 2 tbsp powdered sugar for a beautiful finishing flourish.
# Notes:
01 -
Store leftover Easy Rhubarb Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
02 -
For an extra treat, serve these bars warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
03 -
If fresh rhubarb is unavailable, you can use frozen rhubarb. Do not thaw; simply add it directly to the filling mixture and bake as directed.
04 -
Ensure the bars are fully cooled before cutting; this allows the filling to set properly, preventing a messy cut.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Large mixing bowl
03 -
Medium mixing bowl
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
07 -
Spatula
08 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 330 kcal
Total Fat: 15 g
Total Carbohydrate: 45 g
Protein: 2 g