Buttery Rhubarb Shortbread Bars with Crumb Topping (Print Version)
Enjoy sweet-tart rhubarb baked into buttery shortbread bars. A delightful dessert featuring a crumbly texture and vibrant spring flavor.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Shortbread Foundation
01 -
2 1/2 cups all-purpose flour
02 -
3/4 cup granulated sugar
03 -
1/2 tsp fine sea salt
04 -
1 cup (2 sticks) unsalted butter, cold and cubed
05 -
1 tsp pure vanilla extract
→ Sweet-Tart Rhubarb Filling
06 -
4 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
07 -
3/4 cup granulated sugar
08 -
2 tbsp cornstarch
09 -
1 tbsp fresh lemon juice
10 -
1 tsp lemon zest
11 -
1/4 tsp ground cardamom
→ Elegant Dusting
12 -
1 tbsp powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. This ensures your Best Rhubarb Shortbread Bars with Buttery Texture won't stick and makes removal simple.
02 -
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1/2 tsp fine sea salt. Cut in 1 cup (2 sticks) cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1 tsp pure vanilla extract until just combined.
03 -
Press two-thirds of the shortbread dough evenly into the prepared pan to form the base. Bake for 15 minutes, or until lightly golden at the edges. This par-baking creates a sturdy, buttery foundation for your Best Rhubarb Shortbread Bars with Buttery Texture.
04 -
While the base bakes, combine 4 cups fresh rhubarb, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/4 tsp ground cardamom in a medium bowl. Toss gently until the rhubarb is evenly coated.
05 -
Remove the par-baked shortbread base from the oven. Evenly spread the prepared rhubarb filling over the warm base. Crumble the remaining one-third of the shortbread dough over the rhubarb layer to create a delicious, crumbly topping.
06 -
Return the pan to the oven and bake for another 20-25 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. This final bake perfects the Best Rhubarb Shortbread Bars with Buttery Texture, ensuring a tender fruit filling.
07 -
Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting out using the parchment paper. Dust with 1 tbsp powdered sugar (optional) before cutting into 12 squares. Cooling fully ensures clean cuts.
# Notes:
01 -
For the best buttery texture, avoid overworking the shortbread dough. Mix just until combined to keep it tender and crumbly.
02 -
Store leftover Rhubarb Shortbread Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
If using frozen rhubarb, do not thaw it first. Toss it directly with the sugar and cornstarch, but you might need to add a few extra minutes to the baking time.
04 -
These bars are delightful on their own, but a dollop of vanilla ice cream or a spoonful of whipped cream makes them an extra special dessert.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large mixing bowls
04 -
pastry blender or food processor
05 -
whisk
06 -
measuring cups and spoons
07 -
cutting board
08 -
sharp knife
09 -
cooling rack
# Nutrition Facts (Per Serving):
Calories: 344 kcal
Total Fat: 16 g
Total Carbohydrate: 49 g
Protein: 3 g