Easy Rhubarb Bars with Buttery Shortbread Crust (Print Version)
Sweet-tart rhubarb bars featuring a rich, buttery shortbread crust. This easy recipe is perfect for spring gatherings or a delightful everyday treat.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Buttery Crust
01 -
2 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 cup (2 sticks) unsalted butter, cold and cubed
04 -
1/2 tsp salt
→ Sweet-Tart Rhubarb Filling
05 -
6 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1 1/2 lbs)
06 -
1 1/2 cups granulated sugar
07 -
1/4 cup cornstarch
08 -
2 tbsp fresh lemon juice
09 -
1 tsp vanilla extract
10 -
Pinch of salt
→ Finishing Touch
11 -
2 tbsp powdered sugar, for dusting
# 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 Easy Rhubarb Bars with Buttery Crust won't stick and are simple to remove.
02 -
In a large bowl, combine 2 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 tsp salt. Cut in 1 cup (2 sticks) cold and cubed unsalted butter using a pastry blender or your fingertips until coarse crumbs form.
03 -
Reserve about 1 cup of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared 9x13-inch pan. This forms the sturdy base for your delicious Easy Rhubarb Bars with Buttery Crust.
04 -
In a separate large bowl, gently toss 6 cups fresh rhubarb (chopped into 1/2-inch pieces) with 1 1/2 cups granulated sugar, 1/4 cup cornstarch, 2 tbsp fresh lemon juice, 1 tsp vanilla extract, and a pinch of salt until well combined.
05 -
Pour the rhubarb filling evenly over the pressed crust in the pan. Crumble the reserved 1 cup of buttery crust mixture over the top of the rhubarb filling. Spread it out as evenly as possible.
06 -
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. The perfect bake ensures the best texture for your Easy Rhubarb Bars with Buttery Crust.
07 -
Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, dust generously with 2 tbsp powdered sugar before cutting into 16 squares and serving.
# Notes:
01 -
Tip: For the flakiest crust, ensure your butter is very cold when cutting it into the flour mixture. Overworking the dough can lead to a tough crust.
02 -
Storage: Store leftover rhubarb bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for longer storage.
03 -
Substitution: If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw it first; simply add it directly to the filling mixture and bake as directed.
04 -
Serving Suggestion: These bars are delicious on their own, but for an extra treat, serve them slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
pastry blender or fork
04 -
whisk
05 -
measuring cups
06 -
measuring spoons
07 -
cutting board
08 -
knife
# Nutrition Facts (Per Serving):
Calories: 314 kcal
Total Fat: 12 g
Total Carbohydrate: 50 g
Protein: 2 g