If you’re looking for a delightful treat that perfectly balances buttery richness with a tangy fruit burst, this Rhubarb Shortbread Bars Recipe is an absolute must-try. The crumbly shortbread base paired with a luscious, slightly tart rhubarb filling creates a flavor combination that feels both comforting and refreshingly vibrant. Whether you’re baking for a casual afternoon snack or an impressive dessert, these bars promise a satisfying texture and a bright pop of color that will enchant anyone lucky enough to have a bite.
Ingredients You’ll Need
Gathering the right ingredients for your Rhubarb Shortbread Bars Recipe is incredibly simple, yet each one plays an essential role in crafting the perfect harmony of taste and texture. From the creamy butter that gives the crust its tender crumb, to the fresh rhubarb that brings that zingy punch, every element counts.
- 1 cup unsalted butter, softened: Provides the rich, melt-in-your-mouth base for the shortbread crust.
- 1/2 cup granulated sugar: Sweetens the crust just enough without overpowering the rhubarb.
- 2 cups all-purpose flour: Gives structure to the shortbread, ensuring it holds together perfectly.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
- 1 1/2 cups fresh rhubarb, chopped: Offers that signature tartness and lovely pink hue in the filling.
- 3/4 cup granulated sugar (for rhubarb filling): Sweetens the rhubarb filling just right to complement its natural tang.
- 1 tbsp cornstarch: Thickens the rhubarb filling so it sets perfectly on the shortbread.
- 1 tsp vanilla extract: Adds a warm, aromatic depth to the fruity layer.
How to Make Rhubarb Shortbread Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Make sure you line an 8×8-inch baking pan with parchment paper — this trick makes removing the bars a breeze once they’re baked and cooled.
Step 2: Make the Shortbread Crust
In a large bowl, cream the softened butter with 1/2 cup granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step ensures your crust will be wonderfully tender and melt in your mouth.
Step 3: Combine Dry Ingredients
Add the all-purpose flour and salt to the creamed mixture and stir until the dough just comes together. Expect a crumbly texture, which is exactly what creates that perfect shortbread feel.
Step 4: Bake the Shortbread Base
Press the dough evenly into your prepared pan, forming a solid base. Pop it into the oven and bake for 12 to 15 minutes until the edges turn a delicate golden brown. This pre-baking step sets the stage for a deliciously crisp crust.
Step 5: Cook the Rhubarb Filling
While your crust is baking, combine the fresh rhubarb, 3/4 cup sugar, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens — about 10 minutes. This filling will be the bright, tangy heart of your dessert.
Step 6: Assemble and Bake
Pour the thickened rhubarb filling evenly over the baked shortbread crust. Then, return the pan to your oven for an additional 20 to 25 minutes of baking, or until the rhubarb layer is set and the edges of your shortbread gain a beautiful golden color.
Step 7: Cool Before Cutting
Once baked, allow the bars to cool completely in the pan. This is key, as it helps the filling set firmly so your Rhubarb Shortbread Bars cut cleanly without falling apart.
How to Serve Rhubarb Shortbread Bars Recipe
Garnishes
These bars shine on their own, but a light dusting of powdered sugar adds an elegant touch and a little extra sweetness. If you want to kick it up a notch, a dollop of whipped cream or a scoop of vanilla ice cream complements those tangy rhubarb notes beautifully.
Side Dishes
Pair your Rhubarb Shortbread Bars with a hot cup of tea or coffee to enhance the comforting flavors. For brunch or a light dessert course, fresh berries or a simple fruit salad can brighten the plate and add extra freshness.
Creative Ways to Present
Try serving your bars in small, bite-sized squares on a decorative platter for parties or gatherings — they’re totally shareable and perfect finger food. Alternatively, layer them with whipped cream and sliced strawberries in a glass for a stylish shortbread trifle twist that will wow guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Rhubarb Shortbread Bars in an airtight container at room temperature for up to three days. For longer freshness, refrigeration is a great option and will keep them moist and tasty for up to five days.
Freezing
If you want to save some for later, these bars freeze wonderfully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to three months and thaw quickly when you’re ready to enjoy.
Reheating
To bring back that freshly baked feel, warm your bars in the oven at 300°F (150°C) for about 10 minutes. This reheating gently revives the buttery crust and makes the rhubarb filling delightfully soft and warm again.
FAQs
Can I use frozen rhubarb for this Rhubarb Shortbread Bars Recipe?
Absolutely! Just make sure to thaw and drain any excess liquid from the frozen rhubarb before cooking the filling to prevent it from becoming too watery.
Is there a substitute for cornstarch in the rhubarb filling?
You can use arrowroot powder or tapioca starch in equal amounts as a thickener if you don’t have cornstarch on hand, ensuring the filling sets nicely.
Can I make these bars gluten-free?
Yes, swapping the all-purpose flour with a gluten-free flour blend designed for baking works well. Just be sure it contains xanthan gum for structure.
How do I prevent the shortbread crust from getting soggy?
Pre-baking the crust before adding the rhubarb filling is crucial. It creates a sturdy base that keeps the bars from becoming soggy during the second baking stage.
What’s the best way to cut these bars cleanly?
Use a sharp knife and cut once the bars have completely cooled and set. For extra clean cuts, chill them briefly in the refrigerator before slicing.
Final Thoughts
This Rhubarb Shortbread Bars Recipe is one of those wonderful desserts that feels like a warm hug wrapped in buttery shortbread and vibrant rhubarb tang. Simple to make yet indulgently satisfying, it’s guaranteed to become a favorite in your baking repertoire. I can’t wait for you to try it and share these delightful bars with your loved ones – they’re truly a little slice of happiness.
Print
Rhubarb Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These tangy and sweet Rhubarb Shortbread Bars combine a buttery, crumbly shortbread crust with a thickened fresh rhubarb filling. Perfectly balanced with just the right amount of sweetness and a hint of vanilla, these bars are baked to golden perfection and make a delightful dessert or snack.
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Rhubarb Filling
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make Shortbread Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, which should take about 2-3 minutes. This creates a smooth base for the crust.
- Add Dry Ingredients: Mix in the all-purpose flour and salt until the dough comes together and becomes crumbly, signaling that your shortbread base is ready to be pressed into the pan.
- Form Crust and Bake: Evenly press the shortbread dough into the prepared baking pan to form an even crust layer. Bake it for 12-15 minutes until the edges turn lightly golden, then remove and set aside to cool slightly.
- Prepare Rhubarb Filling: While the crust bakes, combine rhubarb, 3/4 cup sugar, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and the filling thickens, approximately 10 minutes.
- Assemble Bars: Once the rhubarb filling has thickened, spread it evenly over the baked shortbread crust ensuring full coverage.
- Bake Filled Bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the rhubarb filling is set and the edges of the shortbread are a rich golden brown color.
- Cool the Bars: Remove from oven and allow the bars to cool completely in the pan to let the filling set fully and make slicing easier.
- Serve: Cut into squares or bars and enjoy this delicious combination of buttery shortbread and tangy rhubarb filling.
Notes
- Be sure to soften the butter well before creaming to achieve a smooth, fluffy crust texture.
- Use fresh rhubarb for the best flavor; frozen rhubarb may release excess moisture affecting texture.
- Allow the bars to cool completely before cutting to avoid a runny filling.
- Adjust sugar in the filling to taste if you prefer sweeter or more tart bars.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
