Description
Rhubarb Bars with Shortbread Crust are a delightful blend of tart rhubarb and a buttery, crumbly crust that makes for an irresistible dessert. These bars showcase the vibrant ruby color of fresh rhubarb, balancing sweetness and tartness in every bite. Perfect for picnics, potlucks, or simply as a sweet treat, they can be enjoyed plain or dressed up with a drizzle of vanilla glaze. This easy-to-follow recipe is great for bakers of any skill level and allows for variations by adding your favorite fruits. With minimal prep and delicious results, these Rhubarb Bars are sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 cup softened butter
- 3/4 cup granulated sugar
- 1 & 1/2 teaspoons vanilla
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt
- 3 cups chopped rhubarb (about 5 stalks)
- 1/2 cup grenadine syrup
- 3/4 cup sugar
- 1/4 cup all-purpose flour (for filling)
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
- 1 cup powdered sugar
- 2–3 teaspoons milk (more or less to taste)
- 1/2 teaspoon vanilla
- Pinch salt
Instructions
- Chop the rhubarb into bite-sized pieces, splitting each stalk lengthwise for smaller chunks. Place all the chopped rhubarb in a bowl with 1/2 cup grenadine syrup. Stir to coat and let sit for 1–2 hours at room temperature or overnight in the fridge. After soaking, drain the rhubarb using a colander.
- Preheat your oven to 375°F. Line an 8×8 or 9×9 inch square pan with parchment paper or spray it with nonstick spray. In a mixing bowl or stand mixer, beat together 1 cup softened butter until creamy. Add in 3/4 cup granulated sugar and mix until light and fluffy—about 1–2 minutes. Incorporate 1 & 1/2 teaspoons vanilla extract followed by 2 cups of flour and 3/4 teaspoon kosher salt. Mix until combined, but do not overmix.
- Divide the dough into two portions; reserve one slightly larger than half. Cover and refrigerate the smaller portion. Press more than half of this dough into your prepared pan, creating raised edges if desired. Chill this base for about 10–20 minutes before baking. Bake at 375°F for about 15 minutes until lightly browned. Gently press down any puffed areas while hot.
- Lower your oven temperature to 350°F after removing the crust from the oven. In a medium bowl, combine drained rhubarb with 3/4 cup sugar and add in 1/4 cup flour. Mix well. Optionally stir in lemon juice and zest for added flavor before pouring this mixture over the baked crust.
- Break off medium pieces of reserved shortbread dough into chunks and sprinkle over the top of the rhubarb filling. Bake at 350°F for about 45–50 minutes until golden on top. The filling should be tender when pierced with a fork.
- Allow bars to cool completely—speed up this process by placing them in the freezer briefly if desired. For optional glaze, whisk together powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled bars before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg