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Freshly baked rhubarb shortbread bars on a wooden table

Rhubarb Shortbread Bars

Delightful Rhubarb Shortbread Bars with a buttery shortbread base and luscious rhubarb topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup unsalted butter, softened Room temperature butter works best.
  • 1/2 cup granulated sugar Adds sweetness to the shortbread.
  • 2 cups all-purpose flour Provides structure.
  • 1/4 teaspoon salt Enhances the overall flavor.
For the Rhubarb Topping
  • 2 cups rhubarb, chopped Fresh or frozen works!
  • 3/4 cup granulated sugar Balances the tartness.
  • 2 tablespoons cornstarch Helps thicken the rhubarb mixture.
  • 1 tablespoon lemon juice Brightens the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Cream together the butter and 1/2 cup of sugar until light and fluffy.
  3. Gradually mix in the flour and salt until combined.
  4. Press the dough into the bottom of the prepared pan to form a base.
Making the Rhubarb Topping
  1. In a separate bowl, mix together chopped rhubarb, 3/4 cup of sugar, cornstarch, and lemon juice.
  2. Spread the rhubarb mixture evenly over the shortbread base.
Baking
  1. Bake for 30-35 minutes until the rhubarb is tender and the edges are golden.
  2. Allow to cool completely before cutting into squares. Serve and enjoy!

Notes

Serve with whipped cream or vanilla ice cream. Store in an airtight container. These bars can be frozen for up to three months.