Rhubarb Shortbread Sweet Tart Bars (Print Version)
Buttery shortbread with tangy rhubarb filling balances sweet and tart flavors in every delicious bar.
# Ingredients:
→ Shortbread crust
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
1 cup unsalted butter, cold and cubed
→ Rhubarb filling
05 -
4 cups fresh rhubarb, chopped
06 -
1 1/2 cups granulated sugar
07 -
1/4 cup cornstarch
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon salt
10 -
3 large eggs, lightly beaten
# Directions:
01 -
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
02 -
In a large bowl, whisk together the flour, sugar, and salt for the shortbread crust. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
03 -
Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden.
04 -
While the crust is baking, prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, salt, and lightly beaten eggs. Stir until well mixed.
05 -
Pour the rhubarb mixture over the pre-baked shortbread crust, spreading it out evenly. Bake for an additional 30-35 minutes, or until the filling is set and the top is golden brown.
06 -
Allow the bars to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift the bars out of the dish. Cut into squares and serve.
# Notes:
01 -
For an extra touch, sprinkle powdered sugar on top of the cooled bars before serving.
02 -
You can substitute the rhubarb with other fruits such as strawberries or mixed berries for a different flavor.
03 -
Ensure the bars are fully cooled before cutting to avoid the filling from running.