If you’re looking for a dessert that perfectly captures the essence of spring, Rhubarb Shortbread Bars are about to become your baking obsession. Imagine a buttery, golden shortbread base topped with a vibrant, slightly tart rhubarb filling—the kind that begs for just a dusting of powdered sugar. These bars strike the ultimate balance between sweet, tart, and melt-in-your-mouth texture, making them a total crowd-pleaser for picnics, potlucks, or a quiet afternoon treat with tea. Get ready to discover why Rhubarb Shortbread Bars belong on everyone’s “must bake” list!

Ingredients You’ll Need

Rhubarb Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

This gorgeous recipe only relies on a few classic ingredients, but each plays a crucial role in creating memorable layers of flavor and texture. Don’t skip or skimp—each choice matters in bringing these Rhubarb Shortbread Bars to golden, tangy perfection!

Unsalted butter (1 cup, softened): The hero of our shortbread—the key to that irresistibly rich, tender crumb.
Granulated sugar (½ cup, plus ½ cup for filling): Sweetens both the dough and the rhubarb, balancing tartness with mellow flavor.
All-purpose flour (2 cups): Provides structure and the signature crumbly texture you want in each bar.
Salt (¼ teaspoon): Just a pinch lifts all the flavors and keeps the sweetness in check.
Chopped fresh rhubarb (3 cups): The star of the show; its tangy bite transforms the filling into a delightful, blushing layer.
Cornstarch (2 tablespoons): Thickens the rhubarb into a lush, jammy filling—no watery mess!
Vanilla extract (1 teaspoon): A background note that brings a little warmth and rounds out the tart fruit.
Lemon juice (1 tablespoon): Brightens the filling, giving an extra pop that makes the rhubarb shine.
Powdered sugar (½ cup, for dusting): The final snowy touch that makes each bar irresistibly pretty and adds a soft sweetness to the finish.

How to Make Rhubarb Shortbread Bars

Step 1: Prepare the Pan and Mix Your Shortbread

Start by preheating your oven to 350°F and lining a 9×13-inch baking pan with parchment paper, leaving extra hanging over two sides. That overhang is the secret trick for effortlessly lifting your gorgeous Rhubarb Shortbread Bars out after baking. In a large bowl, blend the softened butter and ½ cup granulated sugar together until it’s smooth and creamy—this is where the bar’s melt-in-your-mouth texture gets its start. Add the flour and salt, mixing just until you have a soft, slightly crumbly dough.

Step 2: Form and Bake the Shortbread Base

Press about two-thirds of the shortbread dough evenly onto the bottom of your lined pan, making sure to get right into the corners. This thick, buttery foundation will hold the gooey rhubarb magic to come! Pop it into the oven and bake for 15 minutes or until you see a light golden color forming on the edges—this quick bake helps the crust stay crisp under the filling.

Step 3: Cook the Rhubarb Filling

While your crust is baking, combine the chopped rhubarb, ½ cup granulated sugar, cornstarch, vanilla extract, and lemon juice in a saucepan. Cook over medium heat, stirring often, until the rhubarb softens and everything thickens into a fragrant, pinkish jam—about 8 to 10 minutes. If you like, you can toss in some chopped strawberries here for a sweeter, rosier touch. Set aside and let it cool for a couple of minutes once it’s jammy and thick.

Step 4: Assemble and Bake Again

Carefully spread your homemade rhubarb filling evenly over the partially baked crust. Take the reserved one-third of dough and crumble it over the top in little clusters for that signature bakery-style look. Return the pan to the oven and bake another 25 to 30 minutes, until the topping is lightly golden and the bars look set in the center—you’ll smell the buttery and fruity magic happening!

Step 5: Cool, Dust, and Slice

Let your Rhubarb Shortbread Bars cool completely in the pan (trust me, patience at this stage pays off). Grab the parchment overhang and gently lift everything out onto a board. Finish with a generous snowfall of powdered sugar, then slice into neat bars. They’re as beautiful as they are delicious!

How to Serve Rhubarb Shortbread Bars

Garnishes

The easiest yet most elegant finish is a generous dusting of powdered sugar, which makes the bars look like they came from a Parisian bakery. For an extra-special touch, try scattering a few fresh mint leaves or finely grated lemon zest over the top just before serving. The pop of green or yellow makes the pink rhubarb layer really stand out on your dessert plate.

Side Dishes

Because Rhubarb Shortbread Bars are rich and tangy, they pair wonderfully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. If you’re planning a dessert spread, serve them alongside a bowl of fresh berries or a light fruit salad for a refreshing contrast in flavor and color.

Creative Ways to Present

For a fun twist, cut the bars into small bite-sized squares and serve them in mini cupcake liners as petit fours at brunches or showers. You can also drizzle a simple glaze over the top instead of powdered sugar, or stack the bars in a rustic wooden box lined with parchment for the ultimate picnic treat. Presentation is all about making these bars feel as special as they taste!

Make Ahead and Storage

Storing Leftovers

To keep your Rhubarb Shortbread Bars fresh and delicious, store them in an airtight container in the fridge. They’ll keep their wonderful texture and bright flavor for up to 4 days, making them a dream for make-ahead dessert plans or lunchbox treats.

Freezing

Yes, you absolutely can freeze Rhubarb Shortbread Bars! Simply layer them between sheets of parchment in a freezer-safe container. They’ll keep their shape and taste for up to two months—just thaw in the fridge or at room temperature before serving.

Reheating

While these bars are fantastic chilled or at room temp, you can gently rewarm individual servings in the microwave for 10-15 seconds to revive that just-baked butteriness. If you want the topping a little crispier, a few minutes in a 300°F oven does wonders.

FAQs

Can I use frozen rhubarb if fresh isn’t available?

Absolutely! Just thaw the rhubarb first and drain off any excess liquid before cooking the filling. The bars will be just as vibrant and delicious.

Do these bars work with gluten-free flour?

Yes, a good quality 1:1 gluten-free flour blend will create a delicious shortbread base, though the bars may be a bit more delicate. Make sure to measure carefully and handle the dough gently.

Can I make Rhubarb Shortbread Bars in advance for a party?

These bars are actually even better the next day! Bake a day ahead and store them in the fridge. Simply add the powdered sugar just before serving for the best look.

What’s the best way to slice Rhubarb Shortbread Bars cleanly?

For sharp, bakery-style bars, use a large sharp knife and wipe it clean between each cut. Chilling the bars before slicing helps keep the layers neat and prevents crumbling.

Can I add other fruits to the filling?

Definitely! Strawberries pair especially well with rhubarb, and you can swap in raspberries or even blackberries for a fresh twist. Just keep the total volume of fruit about the same as the recipe suggests.

Final Thoughts

I can’t wait for you to try these Rhubarb Shortbread Bars! They’re the kind of old-fashioned, irresistible treat that draws everyone to the kitchen the moment you slice them. If you’ve been searching for a showstopping spring dessert, this easy recipe just might become your new classic—let me know how your batch turns out!

Rhubarb Shortbread Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

Author: Emma
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy rhubarb and buttery shortbread with these Rhubarb Shortbread Bars. Perfect for a sweet treat or dessert, these bars are a lovely balance of flavors and textures.

Ingredients

Scale

Shortbread:

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

Rhubarb Filling:

3 cups chopped fresh rhubarb
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Topping:

½ cup powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang.
Prepare the shortbread: Cream together butter and sugar, then add flour and salt to form a dough. Press two-thirds of the dough into the pan and bake until golden.
Make the rhubarb filling: Cook rhubarb, sugar, cornstarch, vanilla, and lemon juice until thickened.
Layer and bake: Spread rhubarb filling over the crust, crumble remaining dough on top, and bake until set.
Finish: Cool, then dust with powdered sugar before cutting into bars.