Rhubarb Shortbread Bars

Welcome to the delightful world of Rhubarb Shortbread Bars! If you’re looking for a sweet and slightly tangy dessert, you’ve landed in the right place. This recipe is brought to you by the beautiful, pink-hued rhubarb. With its tart flavor balanced by a buttery shortbread crust, these bars are perfect for any occasion. Whether it’s a picnic, a family gathering, or simply a treat for yourself, Rhubarb Shortbread Bars have something for everyone.

Not only are these bars delicious, but they are also surprisingly easy to make. Let’s dive into this simple recipe that will have you whipping up a perfect dessert in no time!

Why You’ll Love This Rhubarb Shortbread Bars

Rhubarb Shortbread Bars have a few features that make them stand out:

1. Easy to Make: Even if you’re new to baking, this recipe is simple and straightforward.
2. Perfectly Balanced Flavor: The tartness of the rhubarb marries beautifully with the sweetness of the sugar, creating a well-rounded treat.
3. Texture Combination: The crispy shortbread base combined with the soft, gooey rhubarb filling delightfully contrasts in every bite.
4. Versatile Serving Options: Serve them warm, chilled, or with a dollop of whipped cream for a little extra indulgence.
5. Fresh Ingredients: Using fresh rhubarb brings a burst of seasonal flavor that is hard to beat.

Rhubarb Shortbread Bars

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• Author: Sarah Mendez
• Total Time: 1 hour + chill time
• Yield: 9–12 bars 1x

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Description

These Rhubarb Shortbread Bars combine buttery, crumbly shortbread with a tart rhubarb filling for a deliciously simple and refreshing dessert. Perfect for spring gatherings or afternoon treats.

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Ingredients

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Essential Ingredients:

• 1 cup unsalted butter, softened – Forms the creamy base of your shortbread crust.
• ½ cup granulated sugar – Sweetens the shortbread layer.
• 2 cups all-purpose flour – Provides structure for the crust.
• ¼ tsp salt – Enhances the overall flavor.
• 1½ cups fresh rhubarb, chopped into small pieces – The tangy, fruity center of the bars.
• ¾ cup granulated sugar (for the rhubarb filling) – Balances rhubarb’s tartness.
• 1 tbsp cornstarch – Thickens the fruit layer for a clean slice.
• 1 tsp vanilla extract – Adds depth and aromatic flavor to the filling.

Optional Add-Ons:

• Powdered sugar – Lightly dust on top for an elegant presentation.
• Whipped cream – A dollop on the side adds richness and creaminess.
• Vanilla ice cream – Perfect pairing for warm bars straight from the oven.

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and ½ cup sugar until light and fluffy.
3. Gradually mix in flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
4. Bake the crust for 15–18 minutes, or until lightly golden around the edges. Remove from oven and set aside.
5. While the crust bakes, combine rhubarb, ¾ cup sugar, cornstarch, and vanilla in a saucepan over medium heat. Cook for 8–10 minutes until the rhubarb softens and the mixture thickens slightly.
6. Spread the rhubarb mixture evenly over the pre-baked crust.
7. Return the pan to the oven and bake for another 20–25 minutes, or until the filling is bubbling and set.
8. Allow bars to cool completely in the pan, then chill for at least 1 hour before slicing.
9. Dust with powdered sugar before serving, if desired.

Notes

• Use fresh rhubarb for best texture and flavor, but frozen rhubarb works in a pinch—just thaw and drain it well.
• Bars slice more cleanly when fully chilled.
• Pairs wonderfully with tea or coffee.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/12 of pan)
• Calories: 220
• Sugar: 15g
• Sodium: undefined
• Fat: 11g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: undefined

Keywords: Rhubarb Bars, Shortbread Dessert, Spring Baking, Rhubarb Recipes, Fruit Bars

Ingredients You’ll Need for Rhubarb Shortbread Bars:

Here’s what you’ll need to gather to make these delicious bars. The ingredients are divided into essential components and optional add-ons.

Essential Ingredients:

• 1 cup unsalted butter, softened: This forms the creamy base of your shortbread.
• 1/2 cup granulated sugar: Adds sweetness to the crust.
• 2 cups all-purpose flour: Acts as the structure for your crust.
• 1/4 tsp salt: Enhances the flavors of the other ingredients.
• 1 1/2 cups fresh rhubarb, chopped into small pieces: The star ingredient that provides tartness.
• 3/4 cup granulated sugar (for rhubarb filling): Balances the tartness of the rhubarb.
• 1 tbsp cornstarch: Helps thicken the rhubarb mixture.
• 1 tsp vanilla extract: Adds a lovely depth of flavor.

Optional Add-Ons:

• Powdered Sugar: For dusting on top before serving for an elegant finish.
• Whipped Cream: A dollop of whipped cream can elevate your dessert and add creaminess.
• Ice Cream: Pair it with vanilla ice cream for a classic combination that makes any dessert indulgence complete.

How to Make Rhubarb Shortbread Bars – Step by Step:

Get ready to create some mouthwatering Rhubarb Shortbread Bars! Follow these detailed steps to make this wonderful dessert.

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper. This will help ensure the bars don’t stick to the pan when you are ready to serve.
2. Cream the Butter and Sugar: In a large mixing bowl, take your softened butter and the 1/2 cup of granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. Aim for about 2-3 minutes.
3. Mix in the Dry Ingredients: Now it’s time to add the flour and salt to the butter mixture. Stir until everything is combined and the dough comes together into a crumbly texture, which should resemble wet sand.
4. Form the Crust: Take the shortbread dough and press it evenly into the prepared baking pan. Make sure it covers the bottom completely. Bake this in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Once done, remove it from the oven and set it aside to cool.
5. Prepare the Rhubarb Filling: While the crust is baking, take a small saucepan and combine the chopped rhubarb, 3/4 cup of sugar, cornstarch, and vanilla extract. Cook this mixture over medium heat while stirring occasionally. Keep cooking until the rhubarb has softened and the mixture thickens, which will take about 10 minutes.
6. Pour the Filling: Once the rhubarb filling is thickened, pour it carefully and evenly over the baked shortbread crust. Spread it out gently with a spatula to ensure the filling covers the crust fully.
7. Bake Again: Carefully return the pan to the oven and bake for an additional 20-25 minutes. You want the rhubarb filling to be set and the edges of the shortbread to be a nice golden brown.
8. Cool and Cut: After baking, remove the pan from the oven and allow the bars to cool completely in the pan. This step is essential, as it helps the filling to set further, making cutting easier. Once cool, you can cut them into squares or bars.
9. Serve and Enjoy: Now that your Rhubarb Shortbread Bars are ready, it’s time to indulge! Serve them as they are, or add a dusting of powdered sugar or a dollop of whipped cream right before serving for an extra touch.

Serving Suggestions for Rhubarb Shortbread Bars

this Recipe

These delicious bars are versatile when it comes to serving. Here are a few suggestions to make the most of your creation:

• Chilled: While they are delightful at room temperature, chilling them in the refrigerator for an hour can enhance the flavors and provide a refreshing taste during warm days.
• With Whipped Cream: Top each bar with a generous dollop of whipped cream right before serving.
• A la Mode: Pair a warm bar with a scoop of vanilla ice cream for a wonderful contrast of hot and cold.
• Coffee Companion: Serve these bars alongside a cup of strong coffee or sweet tea for a cozy afternoon treat.
• Picnic Perfect: Pack them in your lunchbox or bring them to a picnic. They hold up great and are easy to transport.

Pro Tips for Perfecting Your Rhubarb Shortbread Bars

Creating the perfect Rhubarb Shortbread Bars can be simple with these handy tips:

1. Choosing Fresh Rhubarb: Look for rhubarb with vibrant color—bright pink or green stalks indicate freshness. Avoid wilted or dried-out stalks for the best results.
2. Taste Test Your Rhubarb: Before incorporating the rhubarb, taste a piece to judge its tartness. If it’s too sour, you can adjust the amount of sugar in the filling slightly.
3. Watch Your Baking Time: Keep a close eye on the baking time. Ovens can vary, and you don’t want to overbake the bars, leading to a dry texture.
4. Let it Cool: Allow the bars to cool completely in the pan before cutting. If you’re in a hurry, place them in the refrigerator to speed up the process!
5. Use Non-Stick Sprays: If you’re worried about sticking, spray your baking pan lightly with non-stick cooking spray in addition to lining it with parchment paper.

Easy Variations for Rhubarb Shortbread Bars

If you’re looking to switch things up, consider these variations:

• Add Strawberries: Combine chopped fresh strawberries with the rhubarb for a sweet twist. The strawberries will add a lovely sweetness that complements the tartness.
• Incorporate Citrus Zest: Adding a teaspoon of lemon or orange zest to the rhubarb mixture can bring a refreshing citrus flavor to your bars.
• Nutty Twist: Sprinkle a handful of chopped nuts like almonds or pecans into the shortbread crust for extra texture and crunch.

Storage Tips for Rhubarb Shortbread Bars

To keep your Rhubarb Shortbread Bars fresh and delicious, follow these storage tips:

• At Room Temperature: Store the bars in an airtight container at room temperature for up to three days. It’s always best to keep them away from direct sunlight.
• Refrigeration: If you want to keep them longer, you can refrigerate the bars in an airtight container for up to one week. The cold enhances the flavors.
• Freezing: For longer storage, freeze the bars. Place them in a single layer in a freezer-safe container or wrap them tightly in plastic wrap and foil. They can last in the freezer for up to three months. Just let them thaw in the refrigerator before enjoying.

Conclusion

Rhubarb Shortbread Bars are a delightful addition to any dessert menu, combining the sublime tartness of rhubarb with the rich, buttery flavor of shortbread. This recipe is an easy, charming way to capture the essence of spring and summer in each bite. So when you find yourself with fresh rhubarb, don’t hesitate—get into the kitchen and whip up a batch of these wonderful bars. They’re sure to impress your family and friends while satisfying your sweet tooth!

FAQs About Rhubarb Shortbread Bars

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