Description
Rhubarb Shortbread Bars are a delicious dessert featuring a buttery shortbread crust topped with a tangy rhubarb filling, offering the perfect balance of sweet and tart in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 4 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the flour, sugar, and salt for the shortbread crust. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden.
- While the crust is baking, prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, salt, and lightly beaten eggs. Stir until well mixed.
- Pour the rhubarb mixture over the pre-baked shortbread crust, spreading it out evenly.
- Bake for an additional 30-35 minutes, or until the filling is set and the top is golden brown.
- Allow the bars to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift the bars out of the dish. Cut into squares and serve.
Notes
- For an extra touch, sprinkle powdered sugar on top of the cooled bars before serving.
- You can substitute the rhubarb with other fruits such as strawberries or mixed berries for a different flavor.
- Ensure the bars are fully cooled before cutting to avoid the filling from running.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 55 mg