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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars
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Rhubarb Shortbread Bars combine a buttery, crumbly shortbread crust with a tangy, sweet rhubarb filling to create a perfect balance of flavors and textures. This easy-to-make recipe uses simple pantry ingredients and results in delightful bars ideal for dessert, snacks, or entertaining.

Ingredients

Scale

Filling

  • 4 cups fresh rhubarb stalks, chopped
  • 1 cup granulated sugar

Shortbread Crust and Topping

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Prepare the rhubarb filling: Wash and chop fresh rhubarb into small pieces. Combine with granulated sugar in a saucepan and cook over medium heat until the rhubarb softens and releases its juices, thickening to a jam-like consistency. Allow the filling to cool completely before assembling.
  2. Make the shortbread crust: In a mixing bowl, cream together the unsalted butter, brown sugar, and vanilla extract until light and fluffy. Gradually mix in all-purpose flour and salt until a crumbly dough forms.
  3. Press the crust into the pan: Reserve about one-third of the dough for the topping. Press the remaining dough evenly into the bottom of a greased baking pan, forming a firm and even base.
  4. Add the rhubarb filling: Spread the cooled rhubarb filling evenly over the crust, ensuring full coverage without allowing it to spill over the edges.
  5. Top and bake: Crumble the reserved dough over the rhubarb filling to create a streusel-like topping. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until the crust is golden and the filling bubbles softly.
  6. Cool and slice: Allow the bars to cool completely in the pan before cutting into squares for clean slices and ideal texture.

Notes

  • Use fresh, firm rhubarb for the best flavor and texture.
  • Do not spread warm filling to prevent soggy crust.
  • Press the crust firmly into the pan to avoid crumbling when serving.
  • If the kitchen is warm, chill the dough before baking to maintain texture.
  • Use parchment paper-lined pans to easily lift bars from the pan.

Nutrition

Keywords: Rhubarb, Shortbread Bars, Dessert, Baking, Tangy, Sweet, Easy Recipe

Find it online: https://jamescookes.com/rhubarb-shortbread-bars/