Easy Rhubarb Bars with Buttery Crust (Print Version)
Sweet and tart rhubarb bars feature a tender, buttery shortbread crust and a vibrant rhubarb filling. A simple dessert for spring and summer.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Shortbread Crumble
01 -
2 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
04 -
1/2 teaspoon fine sea salt
05 -
1 teaspoon pure vanilla extract
→ Tangy Rhubarb Jewel Filling
06 -
4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1 1/4 lbs)
07 -
3/4 cup granulated sugar
08 -
1/4 cup cornstarch
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon lemon zest
11 -
1/2 teaspoon pure vanilla extract
12 -
Pinch of ground cinnamon
→ Sweet Finishing Dust
13 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, ensuring an overhang on the sides. This simple step makes lifting out your finished Easy Rhubarb Bars with Buttery Crust much easier.
02 -
In a large bowl, combine 2 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 teaspoon fine sea salt. Cut in 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes, until coarse crumbs form. Stir in 1 teaspoon pure vanilla extract.
03 -
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. This pre-baking step creates a sturdy, buttery foundation for your Easy Rhubarb Bars with Buttery Crust.
04 -
While the crust bakes, combine 4 cups fresh rhubarb, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon pure vanilla extract, and a pinch of ground cinnamon in a medium bowl. Mix well to coat the rhubarb.
05 -
Pour the rhubarb filling evenly over the warm, pre-baked crust. Crumble the remaining one-third of the crust mixture over the rhubarb filling. Return the pan to the oven and bake for 40-45 minutes, until the topping is golden and the filling is bubbly.
06 -
Let the Easy Rhubarb Bars with Buttery Crust cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Cut into 12 bars. Dust generously with 2 tablespoons powdered sugar before serving.
# Notes:
01 -
Storage Tip: Store leftover rhubarb bars in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
02 -
Substitution Tip: If fresh rhubarb is out of season, you can use frozen rhubarb. Do not thaw; simply add it directly to the filling mixture and bake as directed.
03 -
Serving Suggestion: These bars are delightful on their own, but a dollop of whipped cream or a scoop of vanilla bean ice cream takes them to the next level.
04 -
Crust Perfection: For the flakiest, most buttery crumble, ensure your butter is very cold when you cut it into the flour mixture. Avoid overworking the dough.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
pastry blender or fork
04 -
measuring cups
05 -
measuring spoons
06 -
cutting board
07 -
sharp knife
08 -
whisk
# Nutrition Facts (Per Serving):
Calories: 370 kcal
Total Fat: 15 g
Total Carbohydrate: 55 g
Protein: 3 g