If you’ve ever tasted the sweet-tart magic of rhubarb and buttery shortbread combined, you know how irresistible these rhubarb shortbread bars can be. With their crumbly base, tangy rhubarb filling, and lightly golden topping, these dessert squares hit all the right notes. Whether you’re a seasoned baker or just looking for an easy recipe to impress friends and family, these rhubarb shortbread bars might just become your new favorite treat. Trust me, they’re that good!
Rhubarb has a unique charm—it’s often overlooked but packs a punch with its vibrant color and zingy flavor. These bars are perfect for spring and summer when rhubarb is at its peak, but they’re so delightful, you’ll find yourself stocking up and freezing rhubarb just to make them year-round. So, grab your apron, and let’s get baking!
The Story Behind Rhubarb Shortbread Bars
Rhubarb desserts always remind me of my grandmother’s kitchen. Growing up, we had a giant rhubarb plant in the backyard. Every spring, we’d harvest it and turn it into pies, jams, and of course, these unforgettable dessert bars. The smell of freshly baked rhubarb shortbread bars wafting through the house is a memory I hold close to my heart.
Traditionally, rhubarb has been used in pies and compotes, but combining it with a buttery shortbread crust takes it to a whole new level. The tartness of the rhubarb perfectly complements the rich, buttery base, creating an incredible balance of flavors. It’s like a little slice of nostalgia in every bite.
This recipe has evolved over time. While the original recipe used just rhubarb, I’ve found that adding a hint of vanilla and a sprinkle of sugar on top makes these bars even more delectable. They’re an instant hit at picnics, potlucks, or just as a treat with your afternoon coffee. And let’s not forget—they’re stunning enough to steal the spotlight at any dessert table!
Ingredients You’ll Need
Let’s talk about the stars of this recipe. Each ingredient plays a key role in creating that perfect balance of flavors and textures. Here’s what you’ll need:
- Rhubarb: Fresh rhubarb is ideal, but frozen works too. Look for vibrant red stalks for a sweeter flavor. If using frozen, don’t forget to thaw and drain it first!
- All-Purpose Flour: This forms the base of the shortbread crust and topping. For a gluten-free version, you can substitute with a 1:1 gluten-free flour blend.
- Unsalted Butter: The key to a rich, buttery crust. Make sure it’s cold and cubed for the best results.
- Granulated Sugar: Sweetens the rhubarb filling and gives the topping a slight crunch. You can swap for coconut sugar for a deeper flavor.
- Vanilla Extract: Adds warmth and depth to the filling. Pure vanilla extract is always a good choice.
- Cornstarch: Helps thicken the rhubarb filling, ensuring it doesn’t become too runny.
- Salt: A pinch of salt brings out the flavors in the crust and balances the sweetness.
Pro tip: If rhubarb is out of season, you can use a combination of rhubarb and strawberries. The flavors pair beautifully!
Equipment You’ll Need
You don’t need a ton of fancy tools to make these rhubarb shortbread bars. Here’s what you’ll need:
- Baking Pan: A 9×13-inch pan works perfectly for this recipe. If you don’t have one, an 8×8-inch pan will also work—just adjust the baking time.
- Mixing Bowls: At least two bowls—one for the crust and one for the filling.
- Pastry Cutter: Helps combine the butter and flour for the crust. If you don’t have one, a fork works just fine.
- Whisk: For mixing the filling ingredients.
- Offset Spatula: Makes spreading the rhubarb filling and topping easier.
If you’re using frozen rhubarb, I’d also recommend a strainer to drain the excess liquid. Trust me, this step makes a big difference!
How to Make Rhubarb Shortbread Bars
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper for easy removal.
- Prepare the Crust: In a mixing bowl, combine 2 cups (250 g) of all-purpose flour, 1/2 cup (100 g) of granulated sugar, and a pinch of salt. Add 1 cup (226 g) of cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan and bake for 15 minutes, or until lightly golden.
- Make the Rhubarb Filling: While the crust is baking, prepare the filling. In a bowl, combine 4 cups (400 g) of diced rhubarb with 1 cup (200 g) of granulated sugar, 1 tablespoon (8 g) of cornstarch, and 1 teaspoon (5 mL) of vanilla extract. Mix well.
- Assemble the Bars: Once the crust is ready, pour the rhubarb filling evenly over it. Sprinkle the remaining shortbread mixture on top for a crumbly finish.
- Bake: Return the pan to the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing into squares. This step is crucial for clean cuts!
And there you have it—homemade rhubarb shortbread bars that look as good as they taste!
Cooking Tips & Techniques
- Cold Butter is Key: Make sure your butter is cold when making the shortbread crust. This ensures a flaky, crumbly texture.
- Don’t Skip the Parchment Paper: It makes removing the bars from the pan so much easier. Plus, cleanup is a breeze!
- Chill Before Cutting: Let the bars cool completely before slicing. This helps them hold their shape and prevents the filling from oozing out.
- Customize the Sweetness: If your rhubarb is extra tart, you can add an extra tablespoon of sugar to the filling.
Variations & Adaptations
- Gluten-Free: Use a gluten-free 1:1 flour blend in place of all-purpose flour.
- Strawberry-Rhubarb Bars: Replace half the rhubarb with diced strawberries for a sweeter twist.
- Vegan Option: Substitute the butter with a plant-based alternative like coconut oil or vegan butter.
Feel free to get creative! I once added a sprinkle of cinnamon to the crust, and it was a hit.
Serving & Storage Suggestions
These rhubarb shortbread bars are best served chilled or at room temperature. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
To store, place the bars in an airtight container. They’ll keep in the refrigerator for up to 5 days. You can also freeze them—just wrap each bar in plastic wrap and store in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw at room temperature.
Nutritional Information & Benefits
Each bar (based on 12 servings) contains approximately:
- Calories: 230
- Fat: 10 g
- Carbohydrates: 33 g
- Protein: 2 g
Rhubarb is a great source of vitamins K and C, and it’s low in calories, making these bars a relatively guilt-free indulgence. However, they do contain sugar, so enjoy in moderation!
Conclusion
If you’re looking for a dessert that’s as beautiful as it is delicious, these rhubarb shortbread bars are the way to go. They bring together the best of sweet and tart flavors, with a buttery crust that’s hard to resist. Plus, they’re easy enough for beginners but impressive enough for special occasions.
I hope you give this recipe a try and make it your own. Let me know in the comments if you’ve added your own twist or if these brought back any sweet memories for you. Don’t forget to share this recipe with your friends—it’s too good to keep to yourself!
Happy baking!
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can! Just make sure to thaw and drain it well to avoid excess moisture in the filling.
Can I make these bars ahead of time?
Absolutely. These bars taste even better the next day as the flavors meld together. Store them in the fridge until ready to serve.
What can I use instead of rhubarb?
If rhubarb isn’t available, strawberries or a mix of berries work wonderfully as a substitute.
How do I prevent a soggy crust?
Pre-baking the crust before adding the filling ensures it stays crisp and doesn’t turn soggy.
Can I double the recipe?
Yes, simply use a larger pan and adjust the baking time as needed. Keep an eye on the golden-brown topping!