Bright, zesty, and the very essence of spring in dessert form, these Rhubarb Shortbread Bars combine buttery, tender crust with a sweet-tart rhubarb filling that’s guaranteed to wake up your taste buds. Each bite reveals a delightful contrast of textures and flavors – the crumbly richness of shortbread and the blushing, jammy rhubarb layer. Whether you’re new to baking with rhubarb or it’s a childhood favorite, Rhubarb Shortbread Bars are a memorable treat you’ll want to make every rhubarb season!

Rhubarb Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these bars is in their simplicity. Each ingredient has a distinct role in bringing out vibrant color, creamy texture, or that signature flavor in Rhubarb Shortbread Bars. Gather these basics for your best dessert yet:

Unsalted Butter (softened): Gives the shortbread an irresistibly rich and tender crumb – make sure it’s at room temperature for easy creaming.
Granulated Sugar: Separately sweetens both the crust and the filling, balancing rhubarb’s natural tang.
All-Purpose Flour: The sturdy backbone that creates a perfectly crisp yet delicate shortbread base.
Salt: Just a pinch sharpens all the other flavors and keeps the sweetness in check.
Chopped Fresh Rhubarb: The hero of the show, bringing a pop of color and that unbeatable sweet-tart vibe.
Cornstarch: Thickens the filling so the bars hold together beautifully (no messy slices!).
Large Eggs: Bind the filling while adding richness and a custardy texture to the rhubarb layer.
Vanilla Extract: Adds warmth and rounds out the fruitiness of the filling.
Lemon Juice: A splash of citrus brightens the entire dish and amplifies the rhubarb’s natural flavor.
Powdered Sugar (for dusting): Optional, but it gives the bars a bakery-worthy finish and extra touch of sweetness.

How to Make Rhubarb Shortbread Bars

Step 1: Prepare Your Pan and Preheat the Oven

Start by heating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, letting the edges overhang for easy lifting later. This extra step makes it a breeze to remove the bars cleanly and ensures nothing sticks.

Step 2: Make the Shortbread Crust

In a large bowl, cream together the softened butter and ½ cup granulated sugar until the mixture is pale and fluffy. Then add the flour and salt, mixing until a crumbly dough forms. Press this dough firmly and evenly into the bottom of your prepared pan. Pop it into the oven and bake for 15 minutes, or until it’s just lightly golden and smells irresistible.

Step 3: Cook the Rhubarb Filling

While the crust bakes, combine the chopped rhubarb, ¾ cup sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens up – about 8 to 10 minutes. This step brings out rhubarb’s gorgeous color and creates a luscious, spoonable jam.

Step 4: Add the Custardy Touch

In a separate bowl, whisk together the eggs, vanilla extract, and lemon juice. Gradually stir this mixture into the warm, thickened rhubarb. Stir gently but thoroughly to blend everything into a glossy, custard-like filling for your Rhubarb Shortbread Bars.

Step 5: Assemble and Bake Again

Pour the finished rhubarb filling evenly over your pre-baked shortbread crust. Return the pan to the oven and bake for another 20 to 25 minutes, or until the center feels set if you jiggle the pan lightly. The filling will puff up slightly and settle into a smooth layer as it cools.

Step 6: Cool, Chill, and Slice

Let the bars cool completely on a wire rack, then refrigerate for at least one hour before cutting. Chilling helps the filling set, so you get clean, tidy slices. Dust with powdered sugar just before serving for a finishing touch.

How to Serve Rhubarb Shortbread Bars

Garnishes

Add a flourish of powdered sugar on top, or scatter a few strips of candied rhubarb for color and crunch. A dollop of barely sweetened whipped cream or a small scoop of vanilla ice cream turns each serving into pure dessert heaven.

Side Dishes

These bars pair beautifully with a fresh fruit salad or a pot of herbal tea. For a spring brunch or afternoon treat, serve them alongside bowls of ripe strawberries or a platter of flaky cheese pastries to round out the spread.

Creative Ways to Present

Cut your Rhubarb Shortbread Bars into petite squares for a dessert buffet, stack them on a vintage cake stand, or wrap individual bars in wax paper for a picnic treat. Try layering slices with yogurt and granola in parfait glasses for a show-stopping rhubarb dessert cup.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Rhubarb Shortbread Bars in an airtight container in the refrigerator. The bars will stay fresh, moist, and perfectly sliceable for up to 5 days, making them great for prepping ahead for gatherings or lunchbox treats.

Freezing

For longer storage, you can freeze the bars (either whole or cut) wrapped tightly in plastic and placed in a freezer-safe container. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge for the best texture.

Reheating

There’s no need to reheat, as Rhubarb Shortbread Bars are best enjoyed chilled or at room temperature. If you prefer a slightly warm filling, just bring individual bars to room temperature or pop them in the microwave for about 10 seconds.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw and drain the frozen rhubarb well before using to prevent the filling from becoming too watery. The flavor and color will be just as lovely.

Can I swap out the sugar for another sweetener?

While granulated sugar gives the best texture and sweetness, you can try using coconut sugar or a cup-for-cup baking stevia blend. Just know that this might slightly alter the flavor and color of your Rhubarb Shortbread Bars.

Do I have to chill the bars before slicing?

Yes, chilling helps the filling set completely, making it much easier to slice neat, sturdy bars. If you skip chilling, the filling may be too soft and the bars might not hold their shape as well.

Are these bars gluten-free?

This recipe uses regular all-purpose flour, but you can try a good-quality 1:1 gluten-free flour substitute for baking. The texture should still be tender, but a taste test is always best when making substitutions.

Can I add other fruit to the filling?

Definitely! Strawberries work beautifully with rhubarb and add extra sweetness and color. Just fold in a handful of sliced strawberries with the rhubarb if you want to make it your own.

Final Thoughts

I hope you feel inspired to whip up a batch of Rhubarb Shortbread Bars soon! Whether you’re sharing them with friends, bringing them to a spring brunch, or just treating yourself to a cozy homemade dessert, they’re sure to become a much-loved favorite in your kitchen. Enjoy every tangy, buttery bite!

Rhubarb Shortbread Bars Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of tangy rhubarb and buttery shortbread with these delightful Rhubarb Shortbread Bars. A simple yet irresistible dessert that captures the essence of spring flavors.

Ingredients

Scale

Shortbread Crust:

1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

Rhubarb Filling:

2 cups chopped fresh rhubarb
¾ cup granulated sugar (for filling)
2 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice

Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
Make the Shortbread Crust: Cream together the butter and ½ cup sugar, then mix in the flour and salt to form a dough. Press it into the pan and bake for 15 minutes.
Prepare the Rhubarb Filling: Cook rhubarb, sugar, and cornstarch until thickened. Combine with egg mixture and pour over the baked crust.
Bake: Bake the bars for 20-25 minutes until set. Cool, refrigerate, then slice and dust with powdered sugar.