Description
Rhubarb shortbread bars combine a buttery, crumbly shortbread base with a tangy-sweet rhubarb topping, making a perfect spring or summer dessert.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 cups chopped rhubarb
- 2/3 cup granulated sugar (for filling)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a bowl, cream together softened butter and 1/2 cup sugar until light and fluffy.
- Add flour and salt, mixing until crumbly dough forms.
- Press dough evenly into the prepared baking dish to form the base.
- Bake for 15 minutes or until edges are lightly golden.
- Meanwhile, in a saucepan, combine chopped rhubarb, 2/3 cup sugar, cornstarch, lemon juice, and vanilla.
- Cook over medium heat, stirring frequently, until rhubarb softens and mixture thickens, about 8-10 minutes.
- Spread the rhubarb mixture evenly over the baked shortbread crust.
- Return to oven and bake for another 15-20 minutes until the topping is set.
- Cool completely in the pan before slicing into bars.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid.
- Dust with powdered sugar before serving for a decorative touch.
- Store bars in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg