Rhubarb Shortbread Bars

Introduction

Discover the sweet-and-tart magic of rhubarb shortbread bars, a dessert that perfectly balances tangy rhubarb with a deliciously buttery shortbread crust. Perfect for spring, summer gatherings, or anytime you’re craving something unique, these bars are guaranteed to impress. Explore this easy-to-make recipe with simple steps that will bring bakery-quality treats right to your kitchen.

Detailed Ingredients with Measures

Shortbread Crust: Combine 1 cup of unsalted butter (softened), 1/2 cup of granulated sugar, and 2 cups of all-purpose flour. Ensure you mix these ingredients well to create that signature, buttery shortbread foundation.

Filling: You’ll need about 3 cups of fresh rhubarb, finely chopped, 2 large eggs, 1 1/2 cups of granulated sugar, 1/4 cup of all-purpose flour, and 1 teaspoon of vanilla extract. The blend of these ingredients creates an irresistible sweet-and-tart center for the bars.

Topping (Optional): If you’d like, sprinkle powdered sugar over the top of the finished bars for a touch of added sweetness and aesthetic appeal.

Prep Time

This delightful recipe has a prep time of approximately 15-20 minutes. Most of the time will be spent mixing the ingredients, layering the crust, and preparing the rhubarb filling. It’s quick and simple, making it a great choice even on busy days.

Cook Time, Total Time, Yield

The bars have a cook time of about 45 minutes. When you combine the prep and cook times, the total required is roughly one hour. This recipe yields approximately 12-16 bars, depending on how generously you cut them. Perfect for sharing at any occasion, yet also ideal for keeping a few extra treats for yourself!

Detailed Directions and Instructions

Step 1: Preheat the Oven

– Preheat your oven to 350°F (175°C).

Step 2: Prepare the Baking Pan

– Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.

Step 3: Make the Shortbread Crust

– In a large bowl, mix together 2 cups of all-purpose flour, 1/2 cup powdered sugar, and 1 cup of cold cubed butter.
– Use a pastry cutter or your hands to combine the mixture until it forms coarse crumbs.
– Press the shortbread mixture firmly into the prepared baking pan, spreading it evenly across the bottom in a flattened layer.

Step 4: Bake the Shortbread Base

– Bake in the preheated oven for 15-18 minutes, or until the crust is light golden brown around the edges.
– Remove from the oven and let it cool slightly while you prepare the filling.

Step 5: Prepare the Rhubarb Filling

– In a medium saucepan over medium heat, add 4 cups of diced fresh rhubarb, 1 and 1/4 cups of granulated sugar, and 3 tablespoons of cornstarch.
– Stir constantly until the rhubarb softens and the mixture thickens into a jam-like consistency, which may take about 8-10 minutes.
– Remove from heat and let it cool slightly.

Step 6: Spread the Filling on the Crust

– Pour the rhubarb mixture over the baked shortbread crust, spreading evenly with a spatula. Ensure the filling reaches all corners and is distributed smoothly.

Step 7: Create the Topping

– In a small bowl, mix together 1 cup of all-purpose flour, 1/2 cup granulated sugar, and 1/2 cup of softened butter.
– Use a fork to combine until the mixture forms a crumbly texture.

Step 8: Sprinkle the Crumb Topping

– Sprinkle the crumb topping evenly over the rhubarb filling layer.

Step 9: Final Bake

– Place the pan back in the oven and bake for an additional 35-40 minutes, or until the topping is golden and slightly crisp.

Step 10: Cool Completely

– Remove from the oven and allow the bars to cool completely in the pan.
– Once cooled, lift the dessert out of the pan using the parchment paper overhang.

Step 11: Cut and Serve

– Transfer to a cutting board and slice into bars of your desired size.
– Serve as is, or optionally garnish with powdered sugar before serving.

Notes

Note 1: About Rhubarb

– Fresh rhubarb is recommended for this recipe, but frozen rhubarb can be used as a substitute. Be sure to thaw and drain well if using frozen.

Note 2: Adjust Sweetness

– If you prefer a less sweet dessert, reduce the sugar in the filling by 1/4 cup.

Note 3: Storage

– Store leftover rhubarb bars in an airtight container in the refrigerator for up to 5 days.

Note 4: Freezing Option

– These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw completely before serving.

Note 5: Serving Suggestions

– Pair these bars with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.

Cook techniques

Preparing the Rhubarb

To ensure the best flavor and texture, always chop rhubarb into small, uniform pieces. Trim off any leaves and wash thoroughly before use.

Making the Shortbread Base

Focus on achieving the right consistency when preparing the shortbread base. Use cold butter and crumble it into the flour and sugar mixture until it resembles coarse crumbs. Press evenly into the baking dish for a uniform crust.

Creating the Filling

When making the sweet-tart filling, combine finely chopped rhubarb with sugar and any additional filling ingredients to balance the flavor. Mix well to ensure even sweetness and tartness throughout.

Layering the Dessert

After pressing the shortbread base into the pan and pre-baking it, evenly distribute the prepared rhubarb filling on top. Spread carefully to avoid damaging the base.

Baking to Perfection

Keep an eye on the oven and bake until the filling is just set and the edges of the shortbread are golden brown. Avoid overbaking to retain the dessert’s moist and soft texture.

Cooling and Cutting

Let the dessert cool completely before cutting. This helps the layers set properly, resulting in cleaner cuts and better presentation.

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it well before using to avoid excess moisture in the dessert.

How do I know when the dessert is fully baked?

The dessert is done when the filling is set, and the shortbread edges are light golden brown.

Can I prepare this dish in advance?

Absolutely. It can be made a day ahead and stored in an airtight container in the refrigerator.

What should I do if my shortbread base crumbles?

Ensure you’ve used cold butter and pressed the mixture firmly and evenly into the pan. Following these steps should reduce any crumbling issues.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Let come to room temperature before serving for the best texture.

Conclusion

Rhubarb Shortbread Bars are the perfect blend of sweetness and tartness, offering a delightful dessert experience in every bite. The buttery shortbread crust combined with the fresh rhubarb flavor creates a harmonious balance that will leave everyone wanting more. Whether served as a special treat or shared with loved ones, these bars are sure to become a favorite in your recipe collection.

More recipes suggestions and combination

Strawberry Rhubarb Crisp

Combine the tartness of rhubarb with the sweetness of strawberries for a crisp dessert topped with a buttery oatmeal crumble.

Lemon Rhubarb Bundt Cake

Mix rhubarb with zesty lemon flavors to create a moist and tangy bundt cake perfect for any occasion.

Rhubarb and Vanilla Ice Cream Parfait

Layer cooked rhubarb compote with creamy vanilla ice cream for a refreshing and elegant dessert.

Rhubarb Cheesecake Bars

Swap out the shortbread crust for a creamy cheesecake layer, topped with rhubarb for a decadent twist.

Rhubarb Jam

Turn fresh rhubarb into a sweet and tangy jam, perfect for spreading on toast or using as a topper for your favorite desserts.