Easy Rhubarb Bars with Buttery Shortbread Crust (Print Version)
Sweet-tart rhubarb filling nestled in a golden, buttery shortbread crust. These easy rhubarb bars are a delightful spring dessert, perfect for sharing.
# 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 Crust
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1 cup (2 sticks) unsalted butter, cold and cubed
04 -
1/2 teaspoon fine sea salt
05 -
1 teaspoon pure vanilla extract
→ Sweet-Tart Rhubarb Jewel
06 -
4 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces (about 1 pound)
07 -
1 cup granulated sugar
08 -
1/4 cup all-purpose flour
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon lemon zest
11 -
1/2 teaspoon ground cinnamon
→ Finishing Flourish
12 -
2 tablespoons 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 Recipe with Buttery Crust won't stick.
02 -
In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon fine sea salt. Cut in 1 cup (2 sticks) cold, cubed unsalted butter until crumbly. Stir in 1 teaspoon pure vanilla extract.
03 -
Press half of the buttery crust mixture evenly into the prepared 9x13-inch pan. Bake for 15 minutes, or until lightly golden. This pre-baking step creates a sturdy foundation for your Easy Rhubarb Bars Recipe with Buttery Crust.
04 -
While the crust bakes, combine 4 cups fresh rhubarb, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon ground cinnamon in a separate bowl. Mix well.
05 -
Remove the pan from the oven. Evenly spread the rhubarb filling over the warm, pre-baked crust. Crumble the remaining half of the buttery crust mixture over the rhubarb layer.
06 -
Return the pan to the oven and bake for another 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. The aroma will be incredible for your Easy Rhubarb Bars Recipe with Buttery Crust!
07 -
Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting out by the parchment paper. Dust generously with 2 tablespoons powdered sugar before cutting into 12 squares.
# Notes:
01 -
For the flakiest crust, ensure your butter is very cold when cutting it into the flour mixture. This prevents it from melting too quickly and creates pockets of steam for a tender texture.
02 -
These rhubarb bars store beautifully! Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months.
03 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw it first; simply toss it with the sugar and flour mixture while still frozen to prevent a soggy filling.
04 -
For an extra treat, serve these bars slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. The cool cream complements the warm, tart rhubarb perfectly.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
pastry blender or fork
06 -
spatula
07 -
measuring cups
08 -
measuring spoons
09 -
whisk
10 -
cooling rack
11 -
small sieve
# Nutrition Facts (Per Serving):
Calories: 333 kcal
Total Fat: 15 g
Total Carbohydrate: 46 g
Protein: 2 g