If you’re looking for a dessert that perfectly captures the essence of springtime, look no further than these irresistible Rhubarb Shortbread Bars. With a buttery, golden crust and a tangy-sweet rhubarb filling that’s impossible to resist, this treat combines nostalgia and bright flavor in every bite. Whether you’re sharing them at a backyard gathering or just treating yourself, Rhubarb Shortbread Bars deliver both comfort and that splash of vibrant color only fresh rhubarb can bring.

Rhubarb Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Rhubarb Shortbread Bars are as simple as they are essential, each one playing a unique role in creating that signature crumbly base and luscious filling. Gather these pantry staples and a handful of vibrant rhubarb, and you’re almost at dessert bliss!

Unsalted Butter: Softened butter forms the base of the shortbread, giving it that melt-in-your-mouth texture.
Powdered Sugar: Adds sweetness to the crust and helps create a delicate, tender crumb.
All-purpose Flour: Provides structure for both the shortbread and the creamy rhubarb layer.
Salt: A pinch deepens all the flavors and keeps the sweetness in check.
Large Eggs: These bind the filling, giving it a rich, custardy finish.
Granulated Sugar: Brings out the natural tartness of rhubarb and adds balance to the filling.
Vanilla Extract: Just half a teaspoon gives a delicious, fragrant warmth to the dessert.
Fresh Rhubarb: The star of the show! Its bright, tangy flavor and gorgeous rosy hue make these bars unforgettable.

How to Make Rhubarb Shortbread Bars

Step 1: Prep the Pan and Oven

First, preheat your oven to 350°F (175°C) and get your 9×13-inch baking dish ready by greasing it or lining it with parchment paper. This little bit of effort now means your Rhubarb Shortbread Bars will release easily later, making serving neat and tidy.

Step 2: Mix the Shortbread Crust

Cream the softened butter and powdered sugar together until smooth—this is what builds that wonderfully tender, melt-in-your-mouth base. Stir in the flour and salt until everything comes together into a soft dough. This blend is the secret to the crust’s perfect balance of crumbly and cohesive.

Step 3: Par-bake the Crust

Press your crust dough evenly into the bottom of the prepared pan. Be sure to press it into the corners for uniform thickness. Bake for 15–18 minutes until the edges turn just lightly golden; this step gives the crust a head start and keeps it satisfyingly crisp beneath the filling.

Step 4: Prepare the Rhubarb Filling

While your crust is in the oven, whisk together the eggs, granulated sugar, flour, and vanilla extract until you have a smooth, pale mixture. Then, gently fold in the chopped rhubarb. The custard base bakes up creamy, while those ruby rhubarb bits become jammy and vibrant.

Step 5: Assemble and Bake Again

As soon as the crust comes out of the oven, pour the rhubarb filling right on top—while it’s hot! Return the pan to the oven for another 35–40 minutes. You’ll know it’s ready when the center is set and the top is a little golden and glossy.

Step 6: Cool and Chill

Let the entire pan cool completely at room temperature, then refrigerate for at least an hour before slicing. Chilling is the trick to clean, even bars that hold together, highlighting both the creamy custard and the sturdy shortbread crust.

How to Serve Rhubarb Shortbread Bars

Garnishes

A simple dusting of powdered sugar makes these bars look straight out of a bakery window. For a burst of color, try a scattering of finely chopped pistachios, a drizzle of melted white chocolate, or even a dollop of softly whipped cream on top.

Side Dishes

Because Rhubarb Shortbread Bars are so flavorful, they’re lovely served beside a scoop of honey or vanilla ice cream. They pair well with fresh berries for an extra pop of color and tang. For a spring-inspired spread, partner them with a crisp green salad or a pot of fragrant herbal tea.

Creative Ways to Present

Cut Rhubarb Shortbread Bars into diamonds instead of squares for special occasions, or stack them on a tiered dessert tray with seasonal flowers tucked alongside. They also make delightful gifts—place several in a parchment-lined box tied with ribbon for the sweetest homemade present.

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Shortbread Bars can be kept covered in the refrigerator for up to 4 days. Their flavors actually develop a bit more overnight, and the bars retain their nice texture if properly chilled and sealed.

Freezing

To freeze, arrange bars in a single layer in an airtight container, separating layers with parchment. They’ll keep for up to 2 months—just thaw in the fridge overnight before you plan to enjoy them.

Reheating

If you prefer your Rhubarb Shortbread Bars just slightly warm, you can pop an individual bar in the microwave for about 10 seconds. Take care not to overheat, as the filling may soften too much and lose its distinct texture.

FAQs

Can I use frozen rhubarb in this recipe?

Absolutely! Just thaw and drain off any excess liquid before folding the rhubarb into the filling. This helps prevent the bars from becoming too watery.

Can I make Rhubarb Shortbread Bars gluten free?

Yes, substitute a good-quality 1:1 gluten-free all-purpose baking flour for the regular flour. The texture may be slightly different, but they’ll still be delicious.

What’s the best way to slice clean bars?

Be sure the bars are fully chilled, then use a sharp knife wiped clean between cuts. Lining your pan with parchment also allows for easy lifting and neat slicing.

Can I add other fruits to the filling?

Certainly! Strawberries make a classic pairing with rhubarb, or try raspberries for a fun twist. Just keep the total fruit amount the same to ensure the filling sets properly.

Why are my bars soggy on the bottom?

This can happen if the crust isn’t baked long enough before adding the filling. Make sure your crust edges are starting to turn golden before topping with the rhubarb custard mixture.

Final Thoughts

There’s truly something magical about sharing a batch of homemade Rhubarb Shortbread Bars with people you love. Treat yourself to their sweet-tart charm this season—one bite, and you’ll understand why this recipe always disappears fast at my table!

Rhubarb Shortbread Bars Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of buttery shortbread crust and tangy rhubarb filling with these Rhubarb Shortbread Bars. Perfect for spring baking or a sweet treat any time of the year!

Ingredients

Scale

For the shortbread crust:

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the rhubarb filling:

3 large eggs
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
3 cups fresh rhubarb, chopped into 1/2-inch pieces

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Make the shortbread crust: Cream the softened butter and powdered sugar until smooth. Mix in the flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until the edges are lightly golden.
Prepare the filling: In a medium bowl, whisk together the eggs, sugar, flour, and vanilla extract until smooth. Fold in the chopped rhubarb. Pour the filling over the hot crust as soon as it comes out of the oven. Return to the oven and bake for an additional 35–40 minutes, or until the center is set and the top is lightly golden.
Cool and serve: Cool completely in the pan, then refrigerate for at least 1 hour before slicing into bars.