rhubarb shortbread bars
Tangy and sweet, these rhubarb shortbread bars feature a buttery crust topped with a luscious rhubarb filling — perfect for spring and summer baking.
Ingredients
- For the Shortbread Base:
- 1 cup unsalted butter cold and cubed
- 2 cups all-purpose flour
- ½ cup powdered sugar
- Pinch of salt
- For the Rhubarb Filling:
- 3 cups chopped rhubarb fresh or frozen, drained
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Optional: ½ teaspoon vanilla extract or ½ cup chopped strawberries
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x13 inch pan with parchment paper.
- Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly. Press into the pan and bake for 15 minutes.
- In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook on medium heat until thickened (8–10 mins).
- Pour filling over baked crust. Optional: Add oat streusel topping.
- Bake for another 25–30 minutes until set.
- Cool completely before slicing. Dust with powdered sugar if desired.
Notes
- For cleaner slices, chill before cutting.
- Substitute vegan butter for dairy-free version.
- Add strawberries or ginger for flavor variation.
- Store in fridge for up to 5 days; freeze for 3 months.