These Rhubarb Shortbread Bars are a delicious blend of buttery shortbread and sweet-tart rhubarb filling. With a crisp base and soft, fruity center, they’re perfect for spring baking or when you want something a little different than the usual fruit bars.
A comforting, bakery-style treat that’s easy to make at home!
Why You’ll Love This Recipe:
- 🧈 Buttery Crust: A classic shortbread base that’s rich, crumbly, and golden.
- 🌸 Spring Favorite: Rhubarb brings a fresh, tart flavor balanced with just the right amount of sugar.
- 🍰 Bars, Not Pie: No rolling or chilling required—just layer and bake!
- ⏱️ Perfect Timing: From prep to oven, these come together in minutes.
- 🎉 Crowd-Pleaser: Great for potlucks, brunches, or homemade gift baskets.
Ingredients (Makes 12–16 bars):
For the Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- 1 cup (2 sticks) cold unsalted butter , cubed
For the Rhubarb Filling:
- 4 cups fresh rhubarb , chopped (about 3–4 stalks)
- 1½ cups granulated sugar
- ¼ cup cornstarch (to thicken the filling)
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs , lightly beaten
Instructions:
Step 1: Make the Shortbread Crust
Preheat your oven to 350°F (175°C) .
Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
In a large bowl, whisk together:
- Flour
- Sugar
- Salt
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press half of the crust mixture into the bottom of the pan.
Bake for 15–20 minutes until lightly golden and firm to the touch.
Step 2: Prepare the Rhubarb Filling
While the crust bakes, toss chopped rhubarb with 1½ cups sugar in a bowl. Let sit to draw out juices.
In a separate bowl, stir together:
- The rhubarb-sugar mixture
- Cornstarch
- Vanilla extract
- Salt
- Lightly beaten eggs
Let the filling rest for 10 minutes to allow the cornstarch to activate.
Step 3: Assemble the Bars
Once the crust has baked, leave it in the pan and pour the rhubarb filling directly over the warm shortbread base.
Top evenly with the remaining shortbread dough, pressing gently to create a crumble topping.
Step 4: Bake Until Set
Return the pan to the oven and bake for 30–35 minutes , or until the top is golden and the filling is set and bubbly.
The center should be mostly firm—not wobbly.
Step 5: Cool & Slice
Let the bars cool completely in the pan—this can take 1–2 hours .
Once cooled, lift them from the pan using the parchment overhang and slice into bars or squares.
Tips for Success:
- 🥄 Use Fresh Rhubarb: Frozen works too—but thaw and drain well before using.
- 🧂 Add Lemon Zest: For extra brightness, mix in 1–2 teaspoons of lemon zest with the filling.
- 🧁 Make Ahead Magic: These taste even better the next day as flavors settle.
- ❄️ Freezer-Friendly: Wrap tightly and freeze for up to 2 months—great for meal prep or gifting.
- 🧊 Don’t Rush Cooling: These firm up best after full cooling—don’t cut too soon!
Serving Suggestions:
- Dust with powdered sugar for a simple finish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Perfect alongside tea, coffee, or a glass of milk.
Nutritional Information (per bar, makes 16 servings):
(Without optional toppings – approximate)
- Calories: ~220 kcal
- Protein: ~3g
- Carbohydrates: ~28g
- Fat: ~11g
- Fiber: ~1g
- Sugar: ~16g
These Rhubarb Shortbread Bars are everything you love about classic rhubarb pie—but easier to make and perfectly portioned. With their tender, buttery crust and tangy-sweet filling, they’re a must-bake this season.
So go ahead and whip up a batch… because rhubarb deserves its time to shine!
