Sweet, tangy, and beautifully layered, these Rhubarb Shortbread Bars are a springtime treat that never fails to impress. With a buttery shortbread crust, a soft rhubarb filling, and a golden top, they strike the perfect balance between rich and refreshing.
They’re easy to make, cut cleanly, and store well—making them a great choice for family gatherings, potlucks, or anytime you want to share a unique homemade dessert.
Ingredients
For the crust and topping:
- 1 cup unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
For the rhubarb filling:
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the shortbread base: In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the pan.
- Bake the crust: Bake for 15–18 minutes or until just starting to turn golden. Set aside to cool slightly.
- Prepare the filling: In another bowl, whisk the eggs, sugar, flour, vanilla, and lemon zest until smooth. Gently fold in the chopped rhubarb.
- Assemble the bars: Pour the rhubarb filling over the warm crust and spread evenly.
- Bake again: Return to the oven and bake for another 30–35 minutes, or until the top is set and lightly golden.
- Cool and slice: Let cool completely before slicing into bars. Store in the fridge for best texture.
Tips
- Add chopped strawberries to the filling for extra sweetness.
- Dust with powdered sugar before serving for a bakery-style look.
- Use gluten-free flour blend if needed.