Rhubarb Shortbread Bars

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When life hands you rhubarb, don’t just make pie make Rhubarb Shortbread Bars! These buttery, tender bars with a vibrant rhubarb filling strike the perfect balance between sweet, tart, and totally irresistible. If you love a good classic dessert with a twist, these bars are calling your name.

Why You’ll Love This Rhubarb Shortbread Bars Recipe

If you’re searching for the ultimate rhubarb shortbread bars recipes, you’ve landed in the right spot. The buttery shortbread crust melts in your mouth, while the rhubarb topping brings a pop of tangy sweetness that’s simply magical. Whether you’re craving rhubarb custard shortbread bars, rhubarb shortbread streusel bars, or even strawberry rhubarb shortbread bars, this recipe is a fabulous place to start.

Ingredients You’ll Need

(Exact measurements are listed in the recipe card below.)

All-purpose flour: Forms the sturdy, tender base.
Granulated sugar: Adds sweetness to both the crust and filling.
Salt: Enhances the flavors.
Unsalted butter: Cold and cubed, it creates the perfect crumbly crust.
Fresh rhubarb: Bright and tart, the star of the show.
Cornstarch: Thickens the filling.
Vanilla extract: Adds a cozy flavor note.
Eggs: Help create a luscious, custard-like filling.

How to Make Rhubarb Shortbread Bars

Step 1: Make the Shortbread Crust

Preheat your oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper.

In a large bowl, combine the flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Press the mixture firmly into the bottom of the prepared baking dish. Bake for 15-18 minutes, until lightly golden.

Step 2: Prepare the Rhubarb Filling

While the crust bakes, toss the chopped rhubarb with 1 1/2 cups sugar, cornstarch, vanilla extract, and 1/4 teaspoon salt.

Add the lightly beaten eggs and mix gently until everything is well combined.

Step 3: Assemble and Bake

Pour the rhubarb mixture evenly over the hot shortbread crust. Return the pan to the oven and bake for 30-35 minutes, or until the filling is set and lightly golden around the edges.

Let the bars cool completely before slicing into squares.

Estimated Nutrition and Prep Time

Nutrition Facts (per bar)

Calories: 280
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Fiber: 1g
Sugar: 25g

Note: Nutrition may vary slightly depending on bar size and rhubarb sweetness.

Preparation Time

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Tips for Perfect Rhubarb Bars with Shortbread Crust

Use cold butter: It’s the key to a tender, crumbly crust.
Line your pan: Parchment paper makes it easy to lift and slice the bars.
Chop rhubarb evenly: Smaller pieces cook more evenly and look prettier in every bite.
Don’t rush the cooling: Letting the bars cool completely helps them set up perfectly.

How to Serve Rhubarb Shortbread Bars

Serve these bars chilled or at room temperature for the best texture. They’re lovely dusted with powdered sugar or served with a dollop of whipped cream on the side. Perfect for spring brunches, showers, or whenever you want a colorful, crowd-pleasing dessert!

Preparing Ahead and Storing

You can make these rhubarb shortbread bars a day ahead they actually taste even better once they’ve had time to chill!

Store leftovers in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully. Wrap individual bars tightly and freeze for up to 2 months. Thaw in the fridge before serving.

A Little Storytime

The first time I made strawberry rhubarb bars with a shortbread crust, it was a total kitchen experiment inspired by my overflowing garden. One bite later, my family declared it “better than pie!” These rhubarb shortbread bars have been a seasonal tradition ever since.

FAQs About Rhubarb Shortbread Bars

Can I use frozen rhubarb?

Yes! Just thaw and drain it well before adding to the filling.

Can I add strawberries to the filling?

Absolutely! For strawberry rhubarb shortbread bars, swap half the rhubarb for chopped fresh strawberries.

How do I make rhubarb custard shortbread bars?

You’re already close! The eggs in this filling create a custard-like texture that’s rich and smooth.

Can I make a streusel topping?

Yes! For rhubarb shortbread streusel bars, sprinkle a simple crumble of flour, sugar, and butter on top before baking.

Is the crust supposed to be crumbly?

Definitely. A good shortbread crust is buttery and slightly crumbly but still holds together beautifully.

Can I make these gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend.

Do I need to peel rhubarb?

Nope! Just chop and go. If it’s very thick and fibrous, you can peel it, but it’s not necessary for most fresh rhubarb.

How do I get clean slices?

Chill the bars thoroughly and use a sharp knife wiped clean between cuts for the neatest squares.

Conclusion

Whether you’re making classic rhubarb shortbread bars, experimenting with strawberry rhubarb bars shortbread crust versions, or dreaming up your own twist, this recipe will win you rave reviews. Tart, sweet, buttery it’s spring in every bite!