Rhubarb Shortbread Bars
Introduction
Rhubarb Shortbread Bars are a delectable dessert that expertly balances sweetness with tartness in every bite. If you’re a fan of rich, buttery shortbread and the unique tangy flavor of rhubarb, this dessert is guaranteed to become one of your favorites. Perfect for get-togethers, afternoon tea, or simply indulging at home, these bars are a simple yet elegant treat you can easily prepare.
Detailed Ingredients with Measures
For the Shortbread Base:
– Butter: 1 cup, softened
– Granulated sugar: 1/2 cup
– All-purpose flour: 2 cups
For the Rhubarb Filling:
– Fresh rhubarb: 3 cups, diced
– Granulated sugar: 1 1/4 cups
– All-purpose flour: 1/4 cup
– Eggs: 2, beaten
– Vanilla extract: 1 teaspoon
Prep Time
– 20 minutes
Cook Time, Total Time, Yield
Cook Time
– 40 minutes
Total Time
– 1 hour
Yield
– Approximately 16 bars
This easy-to-make recipe is the perfect way to make use of rhubarb, accentuating its tart flavor with a buttery shortbread crust. Whether sharing with loved ones or savoring solo, Rhubarb Shortbread Bars are a sweet treat worth baking again and again!
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Detailed Directions and Instructions
Step 1: Prepare the Shortbread Crust
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine 1 cup (2 sticks) of unsalted butter, softened at room temperature, with 2 cups of all-purpose flour until the mixture resembles coarse crumbs.
3. Add 1/2 cup of granulated sugar to the mixture and continue combining until it forms a soft dough-like consistency.
4. Take an ungreased 9×13-inch baking dish, and press the dough evenly across the bottom to form the shortbread crust.
5. Place the baking dish into the preheated oven and bake for approximately 15-20 minutes or until the edges are lightly golden.
6. Once baked, set the crust aside to cool slightly while you prepare the topping.
Step 2: Create the Rhubarb Topping
1. In a medium-sized bowl, whisk together 2 large eggs and 2 cups of granulated sugar until well combined.
2. Add 1/4 cup of all-purpose flour and mix again to create a smooth batter.
3. Gently fold 3 cups of chopped fresh rhubarb into the prepared batter, making sure the rhubarb is evenly coated.
Step 3: Assemble the Bars
1. Take the slightly cooled shortbread crust and pour the rhubarb mixture evenly over the top. Ensure the rhubarb is distributed evenly for uniform baking.
2. Return the baking dish to the oven, and bake the assembled bars at 350°F (175°C) for an additional 40-45 minutes or until the filling is set and the top is lightly golden.
3. Remove from the oven and allow the bars to cool completely before cutting them into squares or rectangles for serving.
Step 4: Serve and Enjoy
1. Once cooled, the rhubarb shortbread bars are ready to serve. You can optionally dust powdered sugar on top as a finishing touch for added sweetness.
Notes
Note 1: Fresh vs. Frozen Rhubarb
Fresh rhubarb is recommended for this recipe for the best texture. If using frozen rhubarb, make sure to thaw it completely and pat it dry to remove excess moisture before using it in the batter.
Note 2: Sweetness Level
Rhubarb is naturally tart, so the sugar used in the recipe helps balance the flavors. Adjust the sugar slightly if you prefer a less sweet or more tart dessert.
Note 3: Ensure Proper Cooling
Allow the bars to cool thoroughly after baking to ensure easier cutting and cleaner slices. This will also allow the filling to set fully.
Note 4: Storage
Store leftover rhubarb shortbread bars in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual bars in plastic wrap and freeze them for up to 2 months.
Note 5: Optional Toppings
For extra flavor, consider adding a dollop of whipped cream or a scoop of vanilla ice cream when serving. Dusting the bars with powdered sugar as a garnish is also a great touch.
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Cook Techniques
Preparing the Shortbread Base
Ensure to mix the butter, flour, sugar, and salt thoroughly to achieve a crumbly texture. Press the mixture evenly into the baking pan to create a firm and uniform base.
Combining the Rhubarb Mixture
When making the rhubarb topping, chop the rhubarb finely to ensure even cooking. Mix it well with sugar and other ingredients to balance the tartness with sweetness.
Baking for the Perfect Texture
Bake the shortbread base first until it is slightly golden. After adding the rhubarb filling, return it to the oven and bake until set, ensuring the topping does not overcook.
Cooling and Cutting
Allow the bars to cool completely before cutting. This ensures clean, even slices while maintaining the integrity of both the crust and rhubarb topping.
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb can be used. Make sure to thaw it first and drain off any excess liquid before mixing it with the other ingredients.
What is the best way to store rhubarb shortbread bars?
Store the bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
Can I make these bars ahead of time?
Yes, these bars can be made a day in advance and stored in the fridge to save time. They taste just as delicious once chilled.
Can I substitute any ingredients for dietary preferences?
You can use gluten-free flour to make the crust gluten-free. Additionally, a sugar substitute can be used for a lower-sugar version, but the flavor profile may vary.
How can I adjust the sweetness level?
To adjust sweetness, reduce the amount of sugar in the rhubarb mixture. Taste the mixture before baking and add more sugar if needed.
Can I use other fruits with the rhubarb?
Absolutely. Strawberries pair well with rhubarb and can be added to enhance the flavor. Experiment with ratios to create the desired balance of flavors.
Conclusion
The Rhubarb Shortbread Bars are a delightful balance of sweet and tart, showcasing the unique flavor of rhubarb in a buttery shortbread crust. They are perfect for sharing with family, friends, or enjoying as a comforting treat. This recipe is simple yet unforgettable, promising a satisfying dessert that will leave everyone wanting more.
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