Rhubarb Shortbread Bars

Rhubarb Shortbread Bars
  • PREP TIME
    20 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    9 People
  • VIEWS
    161

Experience the delightful contrast of sweet and tart with these Rhubarb Shortbread Bars. A buttery, crumbly shortbread crust is topped with a tangy rhubarb filling, creating a dessert that's perfect on its own or paired with a scoop of creamy vanilla ice cream.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    54 g
  • Cholesterol
    68 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    7 g
  • Sodium
    290 mg
  • Sugar
    39 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Prepare the crust: In a medium bowl, combine 1 cup flour, softened butter, and confectioners' sugar. Mix until a crumbly dough forms. Press the mixture firmly into the bottom of a 9-inch square baking dish. (10 minutes)

Image Step 03
03 Step

Recipe View Bake the crust: Place the baking dish in the preheated oven and bake until the crust is lightly golden and fragrant, about 15 minutes. (15 minutes)

Image Step 04
04 Step

Recipe View Make the filling: In a separate bowl, whisk together brown sugar, eggs, granulated sugar, 1/4 cup flour, and salt until smooth. Gently fold in the sliced rhubarb, ensuring it's evenly coated. (10 minutes)

Image Step 05
05 Step

Recipe View Assemble and bake: Pour the rhubarb mixture evenly over the pre-baked shortbread crust. (2 minutes)

Image Step 06
06 Step

Recipe View Bake: Return the baking dish to the oven and bake until the rhubarb filling is set and slightly bubbly, about 40 minutes. (40 minutes)

Image Step 07
07 Step

Recipe View Cool and serve: Let the bars cool in the baking dish for at least 10 minutes before cutting them into squares or bars. (10+ minutes)

For a richer flavor, use browned butter in the shortbread crust.
If your rhubarb is very tart, you can increase the granulated sugar in the filling by a tablespoon or two.
Store leftover bars in an airtight container at room temperature for up to 3 days.

Hosea Brakus

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 53 Ratings)
Total Reviews: (3)
  • Geraldine Runolfsdottir

    I made these for a bake sale, and they were gone in minutes! Everyone loved them.

  • Adrianna Gibson

    I added a streusel topping with oats and nuts and it was fantastic! Thanks for the base recipe!

  • Tyrique Mohrtillman

    These bars are amazing! The shortbread is so buttery, and the rhubarb filling is the perfect balance of sweet and tart.

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