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Homemade Rhubarb Shortbread Bars

Homemade Rhubarb Shortbread Bars - featured image
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Sweet and tangy rhubarb filling baked over a buttery, tender shortbread crust, perfect for a springtime treat.

Ingredients

Scale
  • 1.25 cups King Arthur all-purpose flour
  • 0.66 cup butter (cold and cut into 1/2-inch cubes)
  • 6 tbsp confectioners' sugar
  • 0.75 cup C&H light brown sugar
  • 2 eggs (room temperature)
  • 0.66 cup white sugar
  • 0.25 cup flour
  • 0.85 tsp salt
  • 2 cups rhubarb (chopped into 1/2-inch pieces)
  • 0.5 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine 1.25 cups flour, the cold butter cubes, and confectioners' sugar in a large bowl.
  3. Work the cold butter into the flour mixture using your fingertips or a pastry cutter until it resembles coarse sand with pea-sized butter pieces.
  4. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish, creating a compact layer.
  5. Bake the crust for 15 minutes until it is set and just beginning to turn light golden at the edges.
  6. While the crust bakes, chop the rhubarb into 1/2-inch pieces and set aside.
  7. In a separate bowl, whisk together the brown sugar, white sugar, room-temperature eggs, 0.25 cup flour, salt, and vanilla extract until smooth and well combined.
  8. Gently fold in the chopped rhubarb into the sugar and egg mixture.
  9. Remove the partially baked crust from the oven.
  10. Immediately pour the rhubarb filling mixture over the warm crust, spreading it evenly to the edges.
  11. Return the baking dish to the oven and bake for 40 minutes.
  12. The filling should be set in the center but still have a slight jiggle when gently shaken.
  13. Remove the baking dish from the oven.
  14. Let the bars cool for 10 minutes at room temperature in the pan.
  15. Cut the bars into your desired size (12-16 pieces) using a sharp knife dipped in warm water and wiped clean between cuts.
  16. Allow the bars to cool completely in the pan for another 30-45 minutes before serving.

Notes

Ensure butter is very cold for the crust to achieve a tender texture.
Don’t overbake the filling; it will continue to set as it cools.
Cool the bars completely before cutting for clean, neat slices.
Use room temperature eggs for a smoother, more cohesive filling.

Find it online: https://theopenoven.com/homemade-rhubarb-shortbread-bars/