Rhubarb Shortbread Bars with Buttery Texture (Print Version)
Rhubarb shortbread bars feature a buttery crust, sweet-tart rhubarb filling, and crumbly topping. A delightful spring dessert for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Shortbread Crust & Crumble
01 -
1 1/4 cups unsalted butter, cold and cubed
02 -
3 cups all-purpose flour
03 -
3/4 cup granulated sugar
04 -
1/2 tsp salt
05 -
1 1/2 tsp vanilla extract
→ Sweet-Tart Rhubarb Filling
06 -
4 cups fresh rhubarb, trimmed and 1/2-inch diced (approx. 1 lb)
07 -
3/4 cup granulated sugar
08 -
2 tbsp cornstarch
09 -
1 tbsp fresh lemon juice
10 -
1 tsp lemon zest
11 -
1/4 tsp ground cinnamon
→ Finishing Touch
12 -
2 tbsp powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your Best Rhubarb Shortbread Bars with Buttery Texture won't stick and makes cleanup a breeze.
02 -
In a large bowl, combine 3 cups all-purpose flour, 3/4 cup granulated sugar, and 1/2 tsp salt. Cut in 1 1/4 cups cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1 1/2 tsp vanilla extract until a shaggy dough forms.
03 -
Press about two-thirds of the shortbread dough evenly into the bottom of the prepared pan to form the base crust. Use the back of a spoon or your fingers to create a firm, even layer. Reserve the remaining one-third of the dough for the crumble topping.
04 -
In a medium bowl, combine 4 cups fresh rhubarb, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/4 tsp ground cinnamon. Toss gently until the rhubarb pieces are evenly coated with the sugar and cornstarch mixture.
05 -
Pour the prepared rhubarb filling evenly over the pressed shortbread crust in the pan. Crumble the reserved one-third of the shortbread dough evenly over the rhubarb layer. This creates the signature buttery, crumbly top for your Best Rhubarb Shortbread Bars with Buttery Texture.
06 -
Bake for 40-45 minutes, or until the shortbread topping is golden brown and the rhubarb filling is bubbly and tender. The edges of the crust should also be lightly browned. Remove from the oven.
07 -
Let the bars cool completely in the pan on a wire rack for at least 2 hours before cutting. Once fully cooled, lift the bars out using the parchment paper overhang. Dust generously with 2 tbsp powdered sugar before cutting into 12 squares and serving.
# Notes:
01 -
For extra flavor, you can lightly toast the flour before mixing for a nuttier shortbread crust.
02 -
Store leftover Best Rhubarb Shortbread Bars with Buttery Texture in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
03 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw; simply toss with the sugar and cornstarch as directed, adding a few extra minutes to the baking time if needed.
04 -
These bars are delicious on their own, but also pair wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Parchment paper
03 -
Large mixing bowls
04 -
Pastry blender or food processor
05 -
Saucepan
06 -
Whisk
07 -
Spatula
08 -
Measuring cups and spoons
09 -
Cutting board
10 -
Knife
# Nutrition Facts (Per Serving):
Calories: 392 kcal
Total Fat: 19 g
Total Carbohydrate: 52 g
Protein: 3 g