Description
These Rhubarb Shortbread Bars combine a buttery shortbread crust with a tangy rhubarb filling, creating the perfect balance of sweet and tart. Ideal for spring and summer gatherings!
Ingredients
Scale
For the Crust:
- For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the Rhubarb Filling:
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- For the Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the shortbread crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan. Bake for 15 minutes until lightly golden. Let cool slightly.
- Prepare the rhubarb filling: In a saucepan over medium heat, combine rhubarb, sugar, lemon juice, and vanilla. Cook for 5-7 minutes until rhubarb softens. Stir in cornstarch and cook for another 2 minutes until thickened. Remove from heat.
- Spread the rhubarb filling over the pre-baked crust.
- Make the topping: Mix flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle evenly over the rhubarb layer.
- Bake for 25-30 minutes, or until the topping is golden and the filling is bubbly. Cool completely before slicing into bars.
Notes
For a sweeter version, add an extra 1/4 cup sugar to the rhubarb filling. Store bars in an airtight container in the fridge for up to 5 days.