Rhubarb Shortbread Bars
Buttery, sweet, and tangy, these Rhubarb Shortbread Bars are the ultimate springtime dessert. Perfectly balanced with a melt-in-your-mouth crust and vibrant rhubarb topping.
Equipment
- Mixing bowls
- 9x13 Baking Dish
- Whisk
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter cold and cubed
Rhubarb Filling
- 4 cups fresh rhubarb chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 large eggs lightly beaten
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
- In a bowl, mix flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan and bake for 15-18 minutes, until lightly golden.
- Meanwhile, in a large bowl, toss chopped rhubarb with 1 1/2 cups sugar, cornstarch, vanilla extract, 1/4 teaspoon salt, and beaten eggs until well combined.
- Pour rhubarb mixture evenly over the hot crust. Return to the oven and bake for 30-35 minutes, or until filling is set and slightly golden.
- Cool completely before slicing into bars. Enjoy chilled or at room temperature!
Notes
For a fun twist, replace half the rhubarb with diced strawberries to create delicious strawberry rhubarb bars with shortbread crust!