Rhubarb Shortbread Bars with Buttery Crumb (Print Version)
Rhubarb Shortbread Bars feature a buttery shortbread crust and a sweet-tart rhubarb filling. A delightful dessert with a crumbly texture.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Buttery Shortbread Foundation & Crumbly Topping
01 -
2 1/2 cups all-purpose flour
02 -
1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
03 -
1/2 cup granulated sugar
04 -
1/4 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon fine sea salt
→ Vibrant Rhubarb Jewel Filling
07 -
4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1 1/2 lbs)
08 -
3/4 cup granulated sugar
09 -
3 tablespoons cornstarch
10 -
1 tablespoon fresh lemon juice
11 -
1 teaspoon lemon zest
→ Finishing Touch
12 -
Pinch of 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 for easy removal. This preparation is crucial for achieving the perfect Best Rhubarb Shortbread Bars with Buttery Texture.
02 -
In a large bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup powdered sugar, and 1/2 teaspoon fine sea salt. Cut in 1 cup (2 sticks) very cold unsalted butter until the mixture resembles coarse crumbs. Stir in 1 teaspoon vanilla extract.
03 -
Reserve 1 cup of the shortbread mixture for the topping. Press the remaining shortbread mixture evenly and firmly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a compact base for your Best Rhubarb Shortbread Bars with Buttery Texture.
04 -
In a separate medium bowl, combine 4 cups fresh rhubarb, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. Toss gently until the rhubarb pieces are evenly coated with the sugar and cornstarch mixture.
05 -
Spread the vibrant rhubarb filling evenly over the pressed shortbread base in the pan. Then, crumble the reserved 1 cup of shortbread mixture evenly over the rhubarb layer. This creates the signature buttery, crumbly topping.
06 -
Bake for 35-40 minutes, or until the shortbread topping is golden brown and the rhubarb filling is bubbly. For the best Best Rhubarb Shortbread Bars with Buttery Texture, ensure the edges are lightly browned and set.
07 -
Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, dust generously with a pinch of powdered sugar before cutting into 12 squares.
# Notes:
01 -
For the flakiest shortbread, ensure your butter is very cold. You can even cube it and pop it back in the freezer for 10-15 minutes before cutting it into the flour mixture.
02 -
These bars store beautifully! Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
03 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw; simply add it directly to the filling mixture. You might need to add an extra tablespoon of cornstarch if the mixture seems too wet.
04 -
Serve these delightful shortbread bars slightly warm with a scoop of vanilla bean ice cream, or chilled with a cup of your favorite tea or coffee for a perfect treat.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large mixing bowls
04 -
pastry blender or food processor
05 -
measuring cups
06 -
measuring spoons
07 -
spatula
08 -
knife
09 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 337 kcal
Total Fat: 16 g
Total Carbohydrate: 46 g
Protein: 3 g