Rhubarb Shortbread Bars
Introduction
Rhubarb Shortbread Bars are the perfect fusion of sweet and tart flavors nestled on a buttery shortbread crust. This delightful dessert is ideal for any time of year, offering a balance of textures and tastes that will leave you craving for more. If you’re a fan of rhubarb or simply in search of a unique sweet treat to wow family and friends, these bars are a must-try. Simple and satisfying, these bars make for a quick and impressive dessert!
Detailed Ingredients with measures
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
3 cups rhubarb, diced
3 eggs
1 1/2 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 12 bars
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready when the mixture is prepared.
Prepare the Baking Pan
Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking. Set it aside.
Mix the Shortbread Base
In a medium-sized mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of powdered sugar, and a pinch of salt.
Cut in 1 cup of cold butter with a pastry blender or two forks until the mixture resembles fine crumbs.
Press and Bake the Crust
Press the crumb mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15-20 minutes or until it is lightly golden.
Remove and let it cool slightly while preparing the filling.
Create the Rhubarb Filling
In a separate bowl, whisk 3 large eggs. Add in 2 cups of granulated sugar, 1/2 cup of all-purpose flour, and 1/2 teaspoon of baking powder.
Mix until smooth and well-combined.
Fold in 3 cups of chopped fresh rhubarb until evenly distributed in the mixture.
Pour and Bake with Filling
Carefully pour the rhubarb filling over the slightly cooled shortbread crust, ensuring it spreads out evenly.
Return the pan to the oven and bake for 40-45 minutes or until the top is set and slightly golden.
Cool the Bars
Once baked, remove the pan from the oven and let the bars cool completely in the pan.
This step is crucial to ensure easy cutting and prevent crumbling.
Cut and Serve
Once completely cooled, use a sharp knife to cut the bars into squares or rectangles.
Serve and enjoy a perfect balance of sweet and tart flavors.
Notes
Using Frozen Rhubarb
If fresh rhubarb is unavailable, frozen rhubarb can be used. Thaw and drain it completely before folding into the filling to avoid adding extra moisture.
Storage Tips
Store leftover bars in an airtight container in the refrigerator for up to five days. These bars are best served chilled.
Optional Powdered Sugar Dusting
Add a light dusting of powdered sugar on top of the bars for added sweetness and a decorative touch before serving.
Substitute for Rhubarb
If you prefer a different fruit, strawberries or a mix of rhubarb and strawberries can work well for the filling. Adjust the sweetness accordingly based on the fruit choice.
Freezing Option
These bars freeze well for up to two months. Wrap individual portions tightly with plastic wrap and store them in a freezer-safe container to enjoy later.
Cook Techniques
Prepping the Rhubarb
To ensure the best flavor, properly wash and dice the rhubarb into even small chunks for even cooking and consistency in every bite.
Creating the Shortbread Base
Mix butter, sugar, and an adequate amount of flour to create a soft and crumbly shortbread dough. Press it firmly into the pan to ensure an even and smooth base for the bars.
Baking the Shortbread
Pre-bake the shortbread base until it is lightly golden to create a sturdy foundation for the filling. Allow it to cool slightly before layering.
Preparing the Filling
Whisk eggs, sugar, flour, and rhubarb together to create a sweet-tart mixture. Ensure the filling is evenly combined before spreading it over the baked base.
Baking the Bars
Bake the rhubarb bars until the filling is set. Using the right temperature ensures the filling doesn’t overcook or lose its consistency.
Cooling and Slicing
Allow the bars to cool completely before slicing them. This prevents crumbling and helps achieve clean edges for presentation.
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Thaw it completely and drain any excess liquid before using it in the recipe to prevent the bars from becoming too runny.
How do I store rhubarb shortbread bars?
Store the bars in an airtight container at room temperature for up to two days. For longer storage, refrigerate them.
Can I substitute other fruits for rhubarb?
Rhubarb is unique in its tartness, but you could experiment with similar fruits like strawberries or raspberries. Adjust sugar levels accordingly.
What is the texture of these bars supposed to be?
The shortbread base is meant to be crumbly and buttery, while the filling is smooth, slightly gooey, and packed with sweet-tart flavor.
Can these be made gluten-free?
Yes, substitute the regular flour with a gluten-free flour blend that is suited for baking to make these bars gluten-free.
How do I prevent the shortbread from becoming soggy?
Ensure that the shortbread base is baked until golden before adding the filling, and make sure to measure the filling ingredients properly to avoid excess liquid.
Do I need to refrigerate the dough for the shortbread?
Refrigeration is not necessary, but chilling the dough slightly before pressing it into the pan can make it easier to handle if needed.
Conclusion
The rhubarb shortbread bars strike the perfect balance between sweet and tart, delivering a delightful taste in every bite. The buttery shortbread base combined with the tangy rhubarb topping creates a truly irresistible treat. With their versatility and charm, these bars are ideal for dessert tables, afternoon snacks, or even as a thoughtful homemade gift. A must-try recipe for anyone looking to explore the joy of rhubarb-based desserts.
More recipes suggestions and combination
Strawberry and Rhubarb Crisp
Combine strawberries with rhubarb for a heavenly fruit crisp. The sweetness of strawberries complements the tartness of rhubarb for a crowd-pleasing dessert.
Lemon Rhubarb Bundt Cake
Incorporate lemon alongside rhubarb in a moist and flavorful bundt cake to create a zesty yet sweet treat.
Rhubarb Cream Cheese Danish
Elevate your breakfast with rhubarb and cream cheese-filled baked danishes for a morning delight.
Vanilla Rhubarb Ice Cream
Blend rhubarb with a creamy vanilla base to enjoy a refreshingly unique homemade ice cream.
Rhubarb and Ginger Jam
Pair rhubarb with ginger to make a tangy and spicy jam, perfect for spreading on toast or adding to desserts.
Rhubarb Crumble Pie
Create a classic crumble pie by layering rhubarb filling with a buttery, crumbly topping for the ideal balance of textures.
Rhubarb Lemonade
Turn rhubarb into a refreshing summer beverage by combining it with freshly squeezed lemon juice and a touch of sugar.
