Rhubarb Shortbread Bars
A delightful dessert featuring tangy rhubarb topping resting atop a buttery, crumbly shortbread base, perfect for spring and summer occasions.
Ingredients
Shortbread Base
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- ½ cup unsalted butter, softened Avoid using cold butter for best texture.
- ¼ cup sugar Alternative may include coconut sugar.
- ¼ teaspoon salt
Rhubarb Topping
- 2 cups rhubarb, chopped Fresh or thawed frozen rhubarb can be used.
- ½ cup sugar Adjust sweetness according to preference.
- 2 tablespoons cornstarch Essential for thickening the filling.
- 1 teaspoon vanilla extract
- 1 large egg Can substitute with flax egg for vegan option.
Instructions
Preparation
- Gather all ingredients, ensuring butter is softened and rhubarb is washed and chopped into small pieces.
Cook the Base
- In a mixing bowl, combine flour, softened butter, sugar, and salt. Mix until crumbly and press into a greased 8-inch square baking dish.
Prepare the Rhubarb Filling
- Mix chopped rhubarb, sugar, cornstarch, vanilla extract, and egg in a separate bowl until well blended.
Assemble the Bars
- Pour the rhubarb mixture over the shortbread base, spreading evenly.
Bake the Dish
- Bake in a preheated 350°F (175°C) oven for 40-45 minutes, until the topping is set and edges are lightly golden.
Cool and Serve
- Allow the bars to cool completely before slicing into even squares or rectangles.
- Serve with ice cream or whipped cream for added indulgence.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze wrapped individually for up to three months.