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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars
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Rhubarb Shortbread Bars feature a buttery, crumbly shortbread crust paired with a vibrant, tangy rhubarb filling. This dessert perfectly balances sweet and tart flavors with a delightful contrast in textures, making it ideal for snacks, tea time, or parties. Simple to prepare with pantry staples and fresh rhubarb, these bars can be made ahead, stored, and frozen for convenient batch baking.

Ingredients

Scale

Shortbread Crust

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cold unsalted butter, diced
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt

Rhubarb Filling

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

Instructions

  1. Prepare the Shortbread Crust: Combine the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this evenly into a lined baking pan to form a firm, crumbly base.
  2. Make the Rhubarb Filling: Chop fresh rhubarb into small, even pieces. Toss the rhubarb with granulated sugar, cornstarch, and vanilla extract until well combined. The sugar balances the tartness, while the cornstarch thickens the filling during baking.
  3. Assemble the Bars: Evenly spread the rhubarb mixture over the prepared shortbread crust, ensuring a uniform layer of fruity filling atop the buttery base.
  4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and set. Monitor closely to avoid overbaking and drying out the crust.
  5. Cool and Slice: Allow the bars to cool completely in the pan before slicing into squares or rectangles. Full cooling ensures the filling sets properly, resulting in clean, neat slices.

Notes

  • Keep butter cold for a crumbly shortbread texture.
  • Cut rhubarb into evenly sized pieces for consistent cooking.
  • Line your baking pan with parchment paper for easy removal and clean slicing.
  • Do not overbake to keep the shortbread moist and tender.
  • Cool bars completely to allow the filling to set fully.

Nutrition

Keywords: rhubarb bars, shortbread dessert, tangy rhubarb, easy dessert, make-ahead bars, gluten-free option

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