Description
These Rhubarb Shortbread Bars feature a buttery, tender shortbread crust topped with a sweet-tart rhubarb filling. Simple yet elegant, they’re perfect for spring baking and sharing.
Ingredients
Scale
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Rhubarb Filling
- 3 cups rhubarb, chopped
- 1 cup sugar
- 2 tbsp cornstarch
- 2 eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C) and line a 9×13-inch baking pan.
- Make crust: Cream butter and powdered sugar, then mix in flour and salt until dough forms.
- Bake crust: Press evenly into pan and bake 15–18 minutes until lightly golden.
- Prepare filling: Whisk sugar, cornstarch, eggs, lemon juice, and vanilla. Stir in rhubarb.
- Assemble: Pour filling over warm crust.
- Bake: Bake 35–40 minutes until set.
- Cool & slice: Let cool completely before cutting into bars.
Notes
For a polished finish, dust with powdered sugar. These bars store well in the fridge and taste even better chilled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: rhubarb shortbread bars, rhubarb dessert, buttery bars, spring baking