Description
These Rhubarb Shortbread Bars combine a buttery, crumbly shortbread crust with a sweet-tart rhubarb filling, baked to golden perfection. Perfect for spring and summer, these bars offer a delightful balance of flavors and textures that will impress your family and guests.
Ingredients
Scale
Shortbread Dough
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (60 grams) cornstarch
- 1/4 teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
Rhubarb Filling
- 2 cups chopped fresh rhubarb (about 250 grams)
- 1/2 cup (100 grams) granulated sugar
Topping (optional)
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the bars.
- Cream butter and sugar: In a bowl, beat the softened butter with 1/2 cup granulated sugar until the mixture is light and fluffy, which ensures a tender shortbread base.
- Mix dry ingredients with butter: Whisk together the flour, cornstarch, and salt in a separate bowl. Gradually incorporate these dry ingredients into the creamed butter mixture until just combined to form a crumbly dough.
- Prepare the rhubarb filling: In a saucepan over medium heat, combine chopped rhubarb and 1/2 cup granulated sugar. Cook for 5-7 minutes, stirring often, until the rhubarb softens and thickens slightly. Allow to cool.
- Form the shortbread base: Press about two-thirds of the shortbread dough evenly into the bottom of a prepared baking dish to create the base layer.
- Add rhubarb filling: Spoon the cooled rhubarb mixture evenly over the shortbread base, spreading it gently.
- Add crumb topping: Crumble the remaining one-third of the shortbread dough over the rhubarb layer, covering it almost completely.
- Bake the bars: Place the baking dish in the oven and bake for 35-40 minutes, or until the top is lightly golden and cooked through.
- Cool and serve: Let the bars cool fully in the pan set on a wire rack to allow them to firm up before slicing. Optionally, dust with powdered sugar before serving.
Notes
- Make sure the butter is softened to room temperature for easy creaming.
- Do not overmix the shortbread dough to keep it tender and crumbly.
- Rhubarb can be quite tart—adjust sugar according to preferred sweetness.
- Allow bars to cool completely before cutting to avoid crumbling.
- These bars can be stored in an airtight container for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
