Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works! Just thaw and drain any excess moisture before using it in your bars.

How do I know if my rhubarb is fresh?

Look for firm, vibrant stalks without any signs of wilting or browning. Fresh rhubarb should feel crisp and firm to the touch.

Can I make these bars without sugar?

You can experiment with sugar substitutes, but keep in mind that the taste and texture may vary. Natural sweeteners like honey or agave syrup are good options.

What can I use instead of cornstarch?

You can replace cornstarch with all-purpose flour or arrowroot starch, though the consistency may differ slightly.

How do I cut the bars evenly?

Use a sharp knife and gently warm it with hot water before cutting. This helps create clean cuts and reduces crumbling.

Rhubarb Shortbread Bars

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.

Ingredients

Scale

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.

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large bowl, cream together the softened butter and ½ cup sugar until light and fluffy.
Gradually mix in flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
Bake the crust for 15–18 minutes, or until lightly golden around the edges. Remove from oven and set aside.
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.
Spread the rhubarb mixture evenly over the pre-baked crust.
Return the pan to the oven and bake for another 20–25 minutes, or until the filling is bubbling and set.
Allow bars to cool completely in the pan, then chill for at least 1 hour before slicing.
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