Rhubarb Shortbread Bars
Every spring when rhubarb pops up in the market, I can’t help but grab a few stalks with this recipe in mind. There’s something magical about the way that tart rhubarb turns into a luscious filling when baked between layers of buttery shortbread. It’s a nostalgic flavor that reminds me of lazy afternoons and warm kitchens, the kind of dessert you bring to neighbors or enjoy quietly with a cup of tea.
These Rhubarb Shortbread Bars are one of my most treasured baking projects. The base is rich and crumbly, almost melt-in-your-mouth tender. The filling is tangy with just the right amount of sweetness, and the top layer? Lightly golden, dusted with a kiss of powdered sugar, it adds the perfect finish. I always find myself cutting “just a little square” before it cools completely.
What I love most is that these bars strike the perfect balance between rustic and elegant. They’re simple enough for a weekday treat but pretty enough to serve at spring brunches, garden parties, or bake sales. If you’ve never paired rhubarb with shortbread before, trust me—you’re in for something special.
Why You’ll Love This Rhubarb Shortbread Bars Recipe
These bars are a dream come true for anyone who loves contrasting textures and flavors. The buttery shortbread crust offers a firm base that contrasts beautifully with the soft, juicy rhubarb layer. They’re easy to make, with simple pantry staples and fresh rhubarb being the star. Whether you’re baking for a family picnic or storing treats for the week, these bars keep well and taste even better the next day. Plus, they’re naturally pretty with that vibrant pink rhubarb peeking through the golden topping.
How to Make Rhubarb Shortbread Bars
Step 1: Prepare the Shortbread Dough
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy. Add a pinch of salt and vanilla extract, then mix in all-purpose flour gradually until a crumbly dough forms.
Step 2: Make the Bottom Layer
Press two-thirds of the dough into the bottom of a parchment-lined 9×13-inch baking dish. Make sure it’s evenly distributed and pressed down firmly. Bake this crust for about 12-15 minutes until it just starts to turn golden.
Step 3: Add the Rhubarb Filling
While the bottom layer bakes, toss chopped fresh rhubarb with sugar and a bit of cornstarch in a bowl. Once the crust is ready, spread the rhubarb mixture evenly over the warm base.
Step 4: Top and Bake Again
Crumble the remaining dough over the top of the rhubarb layer. Don’t worry about covering it completely; the ruby filling should peek through. Bake again for 35-40 minutes or until the top is golden brown and the rhubarb is bubbling.
Step 5: Cool and Slice
Let the bars cool completely in the pan. Once cooled, use the parchment to lift them out and slice into neat squares. Dust with powdered sugar for a classic finish.
Recipe Variations and Possible Substitutions
If rhubarb isn’t available, you can swap in chopped strawberries or a mix of rhubarb and strawberries for a sweeter twist. Gluten-free flour blends work well in place of all-purpose flour if you need a gluten-free version. Want extra flavor? A bit of orange zest in the filling brings out a bright citrusy note. You can also mix oats or chopped nuts into the topping for added texture. And if you’re feeling adventurous, brown the butter before mixing the dough for a deep, nutty flavor profile.
Serving and Pairing Suggestions
Rhubarb Shortbread Bars are delightful served as-is, but they also pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream for a more indulgent dessert. I sometimes serve them slightly warm with a drizzle of heavy cream for a comforting treat that melts in your mouth. These bars also shine alongside a fresh fruit salad or as part of a brunch spread with muffins and scones. Their tart-sweet profile makes them a perfect match for a cup of black tea or a lightly roasted coffee.
Storage and Reheating Tips
Once fully cooled, store the bars in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. They also freeze well: simply wrap individual bars in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw at room temperature or warm gently in the microwave for 10-15 seconds. To restore the crispness of the shortbread, a few minutes in a 300°F oven works wonders.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Be sure to thaw and drain it thoroughly to prevent excess moisture from making the bars soggy.
How do I prevent the shortbread base from getting soggy?
Partially baking the bottom crust before adding the filling helps create a barrier. Also, make sure the filling isn’t too watery, especially if using frozen rhubarb.
Can I make these bars ahead of time?
Absolutely. They can be made a day or two ahead and stored in the fridge. In fact, they often taste better the next day after the flavors have melded.
What’s the best way to cut them cleanly?
Let the bars cool completely, and use a sharp knife wiped clean between cuts. Chilling them before slicing can also help achieve clean edges.
Can I double the recipe?
Yes, but you’ll need a larger baking dish or two standard pans. Keep an eye on the baking time, as it may need slight adjustments depending on thickness.
Related Recipe You’ll Like
If you enjoy the tangy sweetness of these bars, you should definitely try our Easy Banana Cream Pie Recipe for a creamy, crowd-pleasing treat. For a fun breakfast twist, the Small Batch Pistachio Cream Cinnamon Rolls offer rich flavor and pillowy texture. Looking for a quick savory bite? These Crispy and Delicious Easy Chinese Egg Rolls bring a crunchy balance to your menu.
Save and Share This Recipe for Later
Don’t let this gem get lost in your feed! Pin this Rhubarb Shortbread Bars recipe on your favorite Pinterest board so it’s easy to find when rhubarb season rolls back around. You can also bookmark this page or share it with friends and family who appreciate a good homemade dessert. If you make it, don’t forget to tag your photos with #LunaMeals so I can see your beautiful bars!
Rhubarb Shortbread Bars
These Rhubarb Shortbread Bars feature a rich, buttery crust layered with tart rhubarb filling and topped with a golden crumble. The contrast between the crumbly shortbread and juicy fruit makes every bite irresistible. Ideal for springtime baking, brunch tables, or just a nostalgic afternoon snack, this easy rhubarb dessert recipe is a must-try for anyone who loves bold fruit flavors and melt-in-your-mouth textures.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3 cups chopped fresh rhubarb
- 2/3 cup granulated sugar (for filling)
- 1 1/2 tablespoons cornstarch
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Gradually add flour until a crumbly dough forms.
- Press two-thirds of the dough evenly into the prepared baking dish.
- Bake the crust for 12-15 minutes or until just lightly golden.
- In a separate bowl, mix chopped rhubarb with 2/3 cup sugar and cornstarch.
- Spread the rhubarb filling over the partially baked crust.
- Crumble the remaining dough over the top of the rhubarb.
- Return to oven and bake for an additional 35-40 minutes until golden and bubbly.
- Cool completely in the pan before slicing into bars.
- Dust with powdered sugar before serving.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- You can substitute part of the rhubarb with strawberries for a sweeter variation.
- Store at room temperature for 3 days or refrigerate for up to a week.
- These bars freeze well; wrap individually for easy portioning.
