If you’re searching for a simple yet delightful dessert that combines a buttery shortbread crust with tart rhubarb filling, this Rhubarb Shortbread Bars Recipe is just what you need. These bars are perfect for spring and early summer when rhubarb is in season. Whether you’re hosting a brunch, packing a picnic, or just want a sweet treat with your afternoon tea, these bars deliver the perfect balance of tangy and sweet in every bite.
Not only are they easy to make, but the vibrant rhubarb also makes these bars as beautiful as they are delicious. Follow along as we share the best tips, ingredients, and directions to help you bake the perfect rhubarb shortbread bars.
Ingredients
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Rhubarb Filling:
- 3 cups chopped fresh rhubarb (about ½-inch pieces)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- ½ teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra brightness)
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
2. Make the Shortbread Base
In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, and mix until a crumbly dough forms. Press the dough evenly into the prepared pan.
Bake for 15–18 minutes, or until the edges start to turn golden. Remove from the oven and let it cool slightly while you prepare the filling.
3. Prepare the Rhubarb Filling
In another bowl, whisk together the sugar, cornstarch, eggs, vanilla, and lemon zest (if using). Fold in the chopped rhubarb. Pour the filling mixture over the warm shortbread crust and spread it out evenly.
4. Bake to Perfection
Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and just slightly golden on top. A toothpick inserted into the center should come out clean.
5. Cool and Cut
Let the bars cool completely in the pan. Once cooled, refrigerate for 1–2 hours for easier slicing. Use a sharp knife to cut into squares or bars.
Serving Suggestions
These rhubarb shortbread bars are perfect as-is, but you can elevate them by:
- Dusting with powdered sugar
- Serving with a dollop of whipped cream
- Pairing with a scoop of vanilla ice cream
Storage Tips
Store your rhubarb bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—just separate layers with parchment paper and freeze for up to 2 months.
FAQs
Q: Can I use frozen rhubarb instead of fresh?
Yes! If using frozen rhubarb, thaw and drain it well before adding to the filling to avoid excess moisture.
Q: Can I add strawberries to the filling?
Absolutely. Adding 1 cup of chopped strawberries complements the tartness of rhubarb perfectly and gives an extra fruity flavor.
Q: Is there a gluten-free version of this recipe?
Yes, substitute the all-purpose flour in the crust with a gluten-free 1:1 baking flour. Make sure all other ingredients are gluten-free certified.
Q: How do I know when the bars are fully baked?
The filling should be set in the middle and no longer jiggly. A toothpick inserted should come out mostly clean.