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
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.
Notes
- These bars are best served chilled and can be made a day ahead.
- For extra flavor, add a teaspoon of lemon zest to the filling.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 17g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
