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Rhubarb Shortbread Bars

Delicious Rhubarb Shortbread Bars for Sweet Tooth Bliss

Indulge in Rhubarb Shortbread Bars, a delightful clash of sweet and tart flavors that evoke nostalgia and comfort.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Butter Use cold for best results.
  • ½ cup Granulated Sugar Adjust based on personal taste preference.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be substituted if needed.
For the Filling
  • 2 cups Rhubarb Frozen rhubarb can be used; just thaw and drain it completely.
  • 2 large Eggs Opt for large eggs for optimal results.
  • 1 cup Granulated Sugar Reduce if using sweeter fruits or to taste.
  • ¼ cup All-Purpose Flour
  • 1 teaspoon Baking Powder Make sure it's fresh for the best outcome.

Equipment

  • Mixing Bowl
  • Baking Pan
  • spatula
  • whisk
  • Pastry cutter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  3. In a mixing bowl, combine the crust ingredients and cut in the butter until it resembles coarse crumbs. Press the mixture into the prepared baking pan.
  4. Bake the crust for 15-20 minutes or until lightly golden. Allow to cool slightly.
  5. In another bowl, whisk together the filling ingredients except for rhubarb. Gently fold in the rhubarb.
  6. Pour the rhubarb filling over the cooled crust, spreading it evenly.
  7. Return to the oven and bake for 40-45 minutes until set and golden on top.
  8. Let cool completely in the pan before slicing into bars.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These Rhubarb Shortbread Bars are easy to make and a favorite in any baking repertoire. Store in airtight containers for freshness.

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