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Rhubarb Shortbread Bars

Rhubarb Shortbread Bars That Will Steal Your Heart

Delight in Rhubarb Shortbread Bars, a fusion of tangy rhubarb and buttery shortbread for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Butter Can be substituted with margarine for a dairy-free option.
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend.
  • 1/2 cup Powdered Sugar Enhances sweetness.
  • 1 teaspoon Salt Balances sweetness.
For the Rhubarb Filling
  • 3 large Eggs Acts as a binder.
  • 1 1/2 cups Granulated Sugar Sweetens rhubarb.
  • 1/3 cup All-Purpose Flour Gluten-free can be used.
  • 1/2 teaspoon Baking Powder
  • 3 cups Rhubarb Diced, frozen rhubarb is a suitable alternative if thawed and drained.

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  3. Combine 2 cups of flour, 1/2 cup of powdered sugar, and a pinch of salt in a mixing bowl. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs. Press this mixture into the bottom of the baking pan.
  4. Bake for 15 to 20 minutes until the edges turn lightly golden.
  5. Whisk together 3 eggs in a large bowl, then mix in 1 1/2 cups of granulated sugar, 1/3 cup of flour, and 1/2 teaspoon of baking powder. Fold in 3 cups of diced rhubarb.
  6. Pour the rhubarb filling over the cooled shortbread crust. Bake for 40 to 45 minutes until the filling is set and the top is lightly golden.
  7. Let cool completely at room temperature before cutting into squares or bars.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure rhubarb is diced evenly for consistent cooking. For gluten-free, use a high-quality gluten-free flour blend.

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