Description
These Rhubarb Shortbread Bars feature a rich buttery crust, a sweet-tart rhubarb filling, and a delicate crumb topping. With their melt-in-your-mouth texture and bright spring flavor, these easy dessert bars are perfect for bake sales, family gatherings, afternoon coffee, or a simple homemade treat.
Ingredients
Scale
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Rhubarb Filling
- 4 cups fresh rhubarb, finely chopped
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup unsalted butter, melted
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the shortbread crust: Mix flour, powdered sugar, salt, vanilla, and butter until crumbly. Press firmly into the prepared pan and bake for 15–18 minutes until lightly golden.
- Prepare the rhubarb filling: Combine chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla in a saucepan. Cook over medium heat until thickened and jammy, about 5–8 minutes.
- Assemble the bars: Spread the rhubarb filling evenly over the baked crust.
- Add topping and bake: Mix flour, brown sugar, oats, and melted butter until crumbly. Sprinkle over the filling and bake for 30–35 minutes until golden.
- Cool and slice: Allow the bars to cool completely before cutting into squares for the cleanest slices.
Notes
For the best buttery texture, use cold butter in the shortbread crust and avoid overmixing the dough. These bars taste even better the next day once the flavors have developed. Store covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: rhubarb shortbread bars, buttery rhubarb bars, rhubarb dessert bars, easy spring dessert, shortbread crust recipe, homemade rhubarb treats
