If you’re searching for a bright, buttery treat that makes rhubarb absolutely shine, these Rhubarb Shortbread Bars are about to become your new springtime obsession. Imagine the tart pop of rosy rhubarb nestled atop a golden, melt-in-your-mouth shortbread crust, all crowned with a whisper of powdered sugar. Every bite is the perfect marriage of sweet, tangy, and rich, and whether you’re an old hand at baking or brand new to rhubarb, you’ll love how this dessert transforms the season’s most iconic produce into a show-stopping bar everyone will ask for again.
Ingredients You’ll Need
You only need a handful of basic ingredients to create Rhubarb Shortbread Bars, but don’t let the simplicity fool you — each one is essential for achieving that irresistible balance of flavors and textures. From the creamy richness of real butter to the tangy bursts of fresh rhubarb, every component works in harmony to deliver a dessert that’s both stunning and easy to make.
- Unsalted butter: Softened butter is the foundation of the shortbread, giving it that signature tender crumb and rich, buttery flavor.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and the fruity filling without overpowering the rhubarb.
- All-purpose flour: Classic flour gives the crust its perfect structure and crispness after baking.
- Salt: Just a pinch enhances all the flavors throughout the bars, making them pop.
- Fresh rhubarb: Cut into half-inch pieces, rhubarb brings zippy tartness and gorgeous color to the filling — it’s the star of the show.
- Cornstarch: Helps thicken the filling so you get clean slices (and no soggy bottoms!).
- Large eggs: Bind the filling together and add just the right amount of richness and custardy texture.
- Vanilla extract: Rounds out the flavor with warm, aromatic sweetness that complements the rhubarb beautifully.
- Powdered sugar (optional): A light dusting before serving adds a festive, bakery-style finish.
How to Make Rhubarb Shortbread Bars
Step 1: Prepare Your Pan and Preheat the Oven
Start by lining a 9×13-inch baking pan with parchment paper, letting it hang over the edges a bit — this helps you lift the bars out later for effortless slicing. Set your oven to 350°F (175°C) so it’s piping hot when your crust is ready.
Step 2: Make the Shortbread Crust
In a medium bowl, cream together your softened butter and sugar until the mixture turns pale and fluffy — this is the secret to a melt-in-your-mouth base. Add the flour and salt, and mix until a crumbly dough forms. Don’t stress if it looks a little dry; it will press together! Scatter the dough into your pan and press it in evenly, taking it right up to the edges. Bake for 18 to 20 minutes, just until the edges are lightly golden. This sets up the perfect foundation for your Rhubarb Shortbread Bars.
Step 3: Whip Up the Rhubarb Filling
While the crust is baking, whisk together sugar, cornstarch, eggs, vanilla, and salt until you have a smooth, glossy base. Gently fold in your chopped rhubarb — the fruit will infuse every bite with that tart-sweet zing we all love. Timing is key here: as soon as the crust comes out of the oven, pour the filling over the hot base and spread it evenly.
Step 4: Bake the Bars
Pop the pan back into the oven. Bake for 30 to 35 minutes more, until the center is set and the top is lightly golden and ever-so-slightly firm. Your kitchen will smell like pure springtime magic!
Step 5: Cool and Chill
Let the bars cool completely in the pan to make sure the filling sets up properly. For the cleanest slices, chill the whole pan in the fridge for at least an hour after it’s cooled. This makes cutting the Rhubarb Shortbread Bars a breeze and helps the flavors meld perfectly.
Step 6: Dust and Slice
Once chilled, lift the bars out using the parchment paper overhang. Cut into tidy squares or rectangles and, if you’re feeling fancy, give them a delicate snow of powdered sugar just before serving.
How to Serve Rhubarb Shortbread Bars
Garnishes
A generous dusting of powdered sugar is classic, giving the Rhubarb Shortbread Bars an elegant, bakery-fresh look and just a hint of extra sweetness. For a pop of color, add a few curls of lemon zest or scatter some finely chopped fresh strawberries on top just before serving.
Side Dishes
These bars are lovely on their own but pair beautifully with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. For afternoon tea, serve them alongside a pot of Earl Grey or a glass of chilled lemonade for a refreshing contrast.
Creative Ways to Present
For a special occasion, arrange the bars on a pretty platter lined with parchment doilies. You can cut them into small diamonds for bite-size treats or layer them in cupcake wrappers for a charming grab-and-go dessert at parties.
Make Ahead and Storage
Storing Leftovers
Rhubarb Shortbread Bars stay fresh in the refrigerator for up to 5 days, making them perfect for prepping ahead. Store them in an airtight container and keep a sheet of parchment or wax paper between layers to keep the tops looking perfect.
Freezing
You can freeze these bars for up to 2 months. Simply wrap individual bars or the whole batch tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving for the best texture.
Reheating
While these bars are best enjoyed chilled or at room temperature, you can zap them in the microwave for 10–15 seconds if you like your dessert just slightly warm. Just be mindful not to overheat, as the crust may become too soft.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If you’re using frozen rhubarb, let it thaw and drain any excess liquid before adding it to the filling mixture. This helps prevent the bars from getting soggy.
Can I add other fruits to the filling?
Definitely. Try adding half a cup of chopped strawberries for extra sweetness and a deeper pink hue. Feel free to experiment with raspberries or blueberries, too; just keep the total fruit to about 3.5 cups.
Why do I need to chill the bars before slicing?
Chilling helps the filling firm up, making it much easier to cut clean, even squares without the edges crumbling or the topping oozing.
Can I make the recipe gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly more delicate, so handle the cooled bars with a gentle touch.
Do these Rhubarb Shortbread Bars travel well?
Yes, they’re fantastic for picnics or potlucks. Arrange them in a single layer in an airtight container, and keep them cool during transport to prevent the filling from getting too soft.
Final Thoughts
There’s nothing quite like sharing a batch of homemade Rhubarb Shortbread Bars with friends or family — the combination of buttery shortbread and tangy rhubarb is truly delightful. If you’ve never baked with rhubarb before, this is the perfect place to start. Treat yourself to a taste of spring and see how quickly these gorgeous bars disappear!
Print
Rhubarb Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet rhubarb filling atop a buttery shortbread crust with these Rhubarb Shortbread Bars. Perfect for a spring dessert or anytime treat!
Ingredients
For the shortbread crust:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the rhubarb filling:
- 3 cups fresh rhubarb (chopped into ½-inch pieces)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For topping (optional):
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the shortbread crust: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, and mix until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden.
- Make the filling: While the crust bakes, whisk together the sugar, cornstarch, eggs, vanilla, and salt in a large bowl until smooth. Gently stir in the chopped rhubarb. Pour the rhubarb mixture over the hot crust as soon as it comes out of the oven. Spread evenly. Return to the oven and bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Let the bars cool completely in the pan, then chill for at least 1 hour before slicing. Dust with powdered sugar before serving if desired.
Notes
- For a sweeter twist, stir in ½ cup chopped strawberries with the rhubarb.
- These bars keep well refrigerated for up to 5 days. Make sure to let them chill thoroughly before slicing for clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
