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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars
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Rhubarb Shortbread Bars feature a buttery, crumbly shortbread crust paired with a luscious, tangy rhubarb filling. These bars strike a perfect balance of sweet and tart flavors, making them an irresistible treat ideal for afternoon tea, casual gatherings, or seasonal springtime desserts. Easy to make and highly customizable for various dietary preferences, these bars are sure to become a favorite in your baking repertoire.

Ingredients

Scale

Shortbread Crust

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt

Rhubarb Filling

  • 4 cups fresh rhubarb stalks, chopped
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Start by mixing cold, cubed unsalted butter with sugar, flour, and salt. Use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs. Press two-thirds of the dough firmly into a lined 9×9-inch baking pan to create an even, sturdy base for the bars.
  2. Make the Rhubarb Filling: Chop fresh rhubarb into small pieces and combine it with sugar, cornstarch, lemon juice, and vanilla extract. The cornstarch ensures the filling sets nicely while the lemon juice enhances the bright, tangy flavor.
  3. Assemble the Bars: Spread the rhubarb filling evenly over the pressed crust. Crumble the remaining shortbread dough over the top, gently covering the fruit layer but allowing some filling to peek through.
  4. Bake to Golden Perfection: Bake the bars in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the topping turns golden brown and the filling is bubbly. Allow the bars to cool completely in the pan before slicing to retain their shape.

Notes

  • Use Cold Butter: Keeps the shortbread crumbly and prevents it from becoming greasy.
  • Don’t Overmix: Handle the dough gently to maintain a tender crust texture.
  • Drain Rhubarb Slightly: If rhubarb is very juicy, let it sit in a sieve to reduce excess moisture for a firmer filling.
  • Chill Before Baking: Refrigerate the assembled bars for 15 minutes if dough feels too soft; this helps keep layers distinct.
  • Cool Completely: Ensure bars cool fully in the pan before cutting to avoid crumbling or squishing the filling.

Nutrition

Keywords: rhubarb, shortbread bars, rhubarb bars, spring dessert, tangy dessert, easy baking, seasonal treat

Find it online: https://sophiemelody.com/rhubarb-shortbread-bars/