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Delightful Rhubarb Shortbread Bars with a Buttery Crust Recipe

Delightful Rhubarb Shortbread Bars with a Buttery Crust Recipe
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5.2 from 6 reviews

These Buttery Rhubarb Shortbread Bars feature a rich, tender shortbread crust layered with a vibrant, tangy rhubarb filling and finished with a golden, buttery crumble topping. The contrast of sweet and tart flavors wrapped in a melt-in-your-mouth texture makes this dessert a seasonal favorite. Perfect for spring gatherings, tea parties, or a simple afternoon treat, these bars are easy to make and impossible to resist.

Ingredients

For the Shortbread Crust & Crumble:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Rhubarb Filling:

  • 1 cup rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten (for brushing the top)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
  2. Make the Shortbread Dough: Cream together the softened butter and powdered sugar until light and fluffy. Sift in the flour and salt, then mix until a soft dough forms.
  3. Form the Crust: Press two-thirds of the dough evenly into the bottom of the prepared pan to create the base crust.
  4. Prepare the Filling: In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Toss until rhubarb is fully coated.
  5. Layer & Crumble: Spoon the rhubarb mixture evenly over the crust. Crumble the remaining dough over the top for a buttery topping.
  6. Egg Wash & Bake: Lightly brush the top with the beaten egg. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
  7. Cool & Slice: Let the bars cool completely in the pan before slicing into 12 squares or rectangles. Enjoy!

Notes

  • Make-Ahead Friendly: These bars store beautifully. Keep them chilled for up to 5 days or freeze for longer storage.
  • Use Fresh or Frozen Rhubarb: If using frozen, make sure to thaw and drain any excess moisture to avoid soggy bars.
  • Add a Hint of Spice: A pinch of cinnamon or ginger can subtly elevate the flavor of the rhubarb filling.

Nutrition

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