Buttery Rhubarb Shortbread Bars Recipe (Print Version)
Rhubarb shortbread bars feature a crumbly, buttery base and sweet-tart rhubarb filling. A delightful dessert for spring and summer gatherings.
# 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:
→ Buttery Shortbread Foundation
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2 1/4 cups all-purpose flour
03 -
1/2 cup granulated sugar
04 -
1/2 teaspoon fine sea salt
05 -
1 teaspoon pure vanilla extract
06 -
1 teaspoon lemon zest (from 1/2 lemon)
→ Vibrant Rhubarb Filling
07 -
4 cups fresh rhubarb, chopped into 1/2-inch pieces
08 -
3/4 cup granulated sugar
09 -
2 tablespoons cornstarch
10 -
1 tablespoon fresh lemon juice
11 -
1/4 teaspoon ground cinnamon
→ Sweet Dusting
12 -
2 tablespoons confectioners' sugar, for dusting
# Instructions:
01 -
Preheat oven to 350°F (175°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 release cleanly.
02 -
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1/2 cup granulated sugar until light and fluffy. Beat in 1 teaspoon pure vanilla extract and 1 teaspoon lemon zest.
03 -
Gradually add 2 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt to the butter mixture, mixing on low speed until just combined and a crumbly dough forms. Do not overmix for the best buttery texture.
04 -
Press about two-thirds of the shortbread dough evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a firm, even layer. This forms the delicious foundation for your Best Rhubarb Shortbread Bars.
05 -
In a separate bowl, combine 4 cups fresh rhubarb, chopped, 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1/4 teaspoon ground cinnamon. Toss gently to coat the rhubarb evenly.
06 -
Spread the rhubarb filling evenly over the pressed shortbread base. Crumble the remaining one-third of the shortbread dough over the rhubarb layer. This creates a delightful crumb topping for your Best Rhubarb Shortbread Bars with Buttery Texture.
07 -
Bake for 35-40 minutes, or until the topping is lightly golden brown and the rhubarb filling is bubbly. Let the bars cool completely in the pan on a wire rack before cutting.
08 -
Once completely cool, lift the bars from the pan using the parchment paper. Dust generously with 2 tablespoons confectioners' sugar before cutting into 12 squares. Serve and enjoy!
# Notes:
01 -
For the ultimate buttery texture, ensure your butter is truly softened but not melted. Cooling completely before cutting is crucial for clean, firm bars.
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 fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw; simply toss with the sugar and cornstarch as directed, adding a few extra minutes to the baking time if needed.
04 -
These bars are delightful 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 -
Parchment paper
03 -
Large mixing bowl
04 -
Electric mixer (hand or stand)
05 -
Small saucepan
06 -
Whisk
07 -
Measuring cups and spoons
08 -
Spatula
09 -
Knife
10 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 322 kcal
Total Fat: 15 g
Total Carbohydrate: 43 g
Protein: 2 g