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
Scale
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
