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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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5.1 from 16 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. Perfect for spring gatherings 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 oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
  2. Make the Shortbread Dough: Cream butter and powdered sugar until light and fluffy. Sift in flour and salt, mix to form a soft dough.
  3. Form the Crust: Press two-thirds of dough evenly into the pan for the base crust.
  4. Prepare the Filling: Combine rhubarb, sugar, cornstarch, vanilla, and lemon juice in a bowl.
  5. Layer & Crumble: Spoon rhubarb mixture over the crust. Crumble remaining dough for topping.
  6. Egg Wash & Bake: Brush top with beaten egg. Bake for 35–40 minutes until golden and bubbly.
  7. Cool & Slice: Let bars cool before slicing into 12 squares or rectangles. Enjoy!

Notes

  • Make-Ahead Friendly: Bars store well chilled for up to 5 days or freeze for longer storage.
  • Use Fresh or Frozen Rhubarb: If using frozen, thaw and drain excess moisture.
  • Add a Hint of Spice: A pinch of cinnamon or ginger can elevate rhubarb flavor.

Nutrition

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