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
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.
Notes
- For a sweeter twist, add chopped strawberries to the rhubarb filling.
- Store bars in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
