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)
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.
Notes
- For a sweeter flavor, add sliced strawberries with the rhubarb.
- Store bars in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
