These tangy and sweet rhubarb shortbread bars combine a buttery, crumbly base with a vibrant rhubarb filling, making a perfect balance of tartness and sweetness in every bite. Ideal for spring or summer treats, they offer a delicious twist on classic shortbread with a fresh fruity flair.
Ingredients
For the shortbread crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the rhubarb filling:
3 cups chopped rhubarb (fresh or frozen, thawed)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Gradually add the flour and salt, mixing just until combined and a crumbly dough forms.
Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Reserve the remaining dough for the topping.
Bake the crust for 15 minutes, or until lightly golden around the edges. Remove from the oven and set aside.
Meanwhile, prepare the rhubarb filling by combining chopped rhubarb, sugar, cornstarch, and vanilla extract in a bowl. Stir well until the rhubarb is evenly coated.
Spread the rhubarb mixture evenly over the warm shortbread crust.
Crumble the reserved dough over the rhubarb layer to form a crumbly topping.
Return the pan to the oven and bake for an additional 30-35 minutes, or until the topping is golden and the rhubarb filling is bubbly.
Allow the bars to cool completely in the pan on a wire rack before lifting out with the parchment paper and slicing into squares.
Servings and timing
This recipe makes 12 servings. The total time from start to finish is about 1 hour and 10 minutes, including 20 minutes of prep and 50 minutes of baking.
Variations
I like to experiment with different flavor twists to keep this recipe fresh:
Swap half the rhubarb for strawberries for a sweeter, berry-rhubarb combo.
Add a sprinkle of ground cinnamon or ginger to the rhubarb filling for warm spice notes.
Mix in some chopped nuts like pecans or walnuts into the crumble topping for extra texture.
Use brown sugar instead of granulated sugar in the crust for a richer flavor.
For a vegan option, substitute the butter with a plant-based margarine.
Storage/reheating
I store leftover bars in an airtight container at room temperature for up to 3 days or in the fridge for about a week. They also freeze well—just wrap tightly and freeze for up to 2 months. To reheat, I warm individual bars gently in the microwave for 15-20 seconds or place them in a low oven (around 300°F) for about 10 minutes to refresh the crust’s crispness.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works great. Just be sure to thaw it fully and drain any excess liquid before mixing it with the sugar and cornstarch.
How can I make the shortbread crust more tender?
Make sure the butter is softened but not melted, and avoid overmixing the dough once you add the flour to keep the texture tender.
What if my rhubarb filling is too watery after baking?
If the filling is watery, it might mean the cornstarch didn’t thicken enough. Next time, try adding a little more cornstarch or make sure to drain excess moisture from thawed rhubarb before mixing.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup for best results.
How do I store these bars for the best freshness?
Keep the bars in an airtight container at room temperature for a few days or refrigerate if you want them to last longer. Avoid storing in a humid place to keep the shortbread crisp.
Conclusion
I find that these rhubarb shortbread bars are a perfect balance of buttery richness and tangy fruitiness, making them a favorite treat during rhubarb season or any time I want a dessert that feels both comforting and refreshing. They’re simple to prepare, versatile with variations, and store well for enjoying over several days. If I’m looking for a dessert that’s both elegant and easy, these bars are always my go-to.
Recipe:
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Rhubarb Shortbread Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Tangy and sweet rhubarb shortbread bars with a buttery crumbly base and vibrant rhubarb filling, perfect for spring or summer treats.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
3 cups chopped rhubarb (fresh or frozen, thawed)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour and salt, mixing just until combined and a crumbly dough forms.
- Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Reserve the remaining dough for the topping.
- Bake the crust for 15 minutes, or until lightly golden around the edges. Remove and set aside.
- In a bowl, combine chopped rhubarb, sugar, cornstarch, and vanilla extract. Stir well until rhubarb is evenly coated.
- Spread the rhubarb mixture evenly over the warm shortbread crust.
- Crumble the reserved dough over the rhubarb layer to form a crumbly topping.
- Return the pan to the oven and bake for 30-35 minutes, until the topping is golden and the rhubarb filling is bubbly.
- Allow the bars to cool completely in the pan on a wire rack before lifting out with parchment paper and slicing into squares.
Notes
Frozen rhubarb can be used but must be fully thawed and drained.
To keep crust tender, use softened (not melted) butter and avoid overmixing after adding flour.
If filling is watery, add more cornstarch or drain rhubarb well before mixing.
For gluten-free, substitute all-purpose flour with gluten-free baking flour blend.
Store bars in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
Bars freeze well up to 2 months; reheat gently to refresh crust crispness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
