If you’re craving something sweet, tangy, and buttery with a nostalgic bite, these Rhubarb Shortbread Bars are your next bake. With a tender shortbread base and a vibrant rhubarb custard filling, they strike the perfect balance between tart and rich—making them ideal for spring and summer gatherings, or simply as a cozy treat to enjoy with your coffee.
Each bar starts with a crumbly, golden crust that melts in your mouth, then gets topped with a jammy rhubarb layer held together with just the right hint of vanilla. Once cooled and sliced, they become a perfectly portable dessert that’s every bit as beautiful as it is delicious.
Let’s dive into why these bars deserve a spot in your recipe box, how to make them with ease, and how to tweak them to your taste.
Why You’ll Love This Recipe
Rhubarb Shortbread Bars are the kind of bake that never goes out of style. Here’s why they shine:
- Buttery Shortbread Base: Crisp edges and a melt-in-your-mouth center.
- Tangy-Sweet Rhubarb: Four whole cups of fresh rhubarb make for a bold, fruity filling.
- Custardy Texture: The egg mixture bakes into a soft, creamy layer that sets beautifully.
- Simple Yet Elegant: Great for bake sales, potlucks, or a spring afternoon tea.
- Make-Ahead Friendly: These bars slice cleaner and taste even better once cooled.
Preparation and Cooking Time
Minimal fuss, maximum payoff—all done in just over an hour.
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
For the Rhubarb Filling:
- 4 cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
Step-by-Step Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C). This gives it time to heat evenly while you prep.
2. Line the Pan:
Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later.
3. Make the Shortbread Crust:
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs.
4. Press and Bake:
Press the crust mixture evenly into the bottom of the prepared pan. Use a flat-bottomed glass or measuring cup to smooth it out.
Bake for 15–20 minutes until lightly golden around the edges.
5. Mix the Filling:
In a separate bowl, stir together the chopped rhubarb and sugar. Add cornstarch, vanilla, salt, and beaten eggs. Mix until no streaks remain and everything is well combined.
6. Rest the Mixture:
Let the filling sit for 10 minutes. This gives the rhubarb time to release its juices, ensuring a soft and flavorful bake.
7. Assemble:
Once the crust is partially baked, pour the rhubarb mixture evenly over the hot crust.
8. Bake Again:
Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and just lightly golden on top.
9. Cool Completely:
Let the bars cool in the pan on a wire rack until fully set. Don’t rush this step—they slice best once chilled.
10. Slice and Serve:
Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve as-is or with a dusting of powdered sugar for a pretty finish.
How to Serve
- With Coffee or Tea: These bars pair beautifully with a warm mug of something comforting.
- Picnic-Ready: Pack them in a container for a sweet treat outdoors.
- Topped with Whipped Cream: A dollop adds an extra touch of indulgence.
Tips and Variations
- Add a Citrus Twist: Stir in a little lemon zest for brightness.
- Make It Berry-Friendly: Add a handful of chopped strawberries or raspberries to the filling.
- Go Rustic: Skip the parchment and serve straight from the pan for a homespun feel.
- Freeze for Later: These bars freeze well—just wrap and store for up to 3 months.
Final Thoughts
Rhubarb Shortbread Bars are the perfect harmony of tart and buttery, with a soft custard-like layer that feels both nostalgic and indulgent. Whether you’re making them for a family gathering or just treating yourself to something homemade, they’re sure to bring a little slice of joy to your day.
Print
Rhubarb Shortbread Bars
- Total Time: 50 minutes
Description
Each bar starts with a crumbly, golden crust that melts in your mouth, then gets topped with a jammy rhubarb layer held together with just the right hint of vanilla. Once cooled and sliced, they become a perfectly portable dessert that’s every bit as beautiful as it is delicious.
Ingredients
For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cubed
For the Rhubarb Filling:
4 cups fresh rhubarb, chopped
1 ½ cups granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C). This gives it time to heat evenly while you prep.
2. Line the Pan:
Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later.
3. Make the Shortbread Crust:
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs.
4. Press and Bake:
Press the crust mixture evenly into the bottom of the prepared pan. Use a flat-bottomed glass or measuring cup to smooth it out.
Bake for 15–20 minutes until lightly golden around the edges.
5. Mix the Filling:
In a separate bowl, stir together the chopped rhubarb and sugar. Add cornstarch, vanilla, salt, and beaten eggs. Mix until no streaks remain and everything is well combined.
6. Rest the Mixture:
Let the filling sit for 10 minutes. This gives the rhubarb time to release its juices, ensuring a soft and flavorful bake.
7. Assemble:
Once the crust is partially baked, pour the rhubarb mixture evenly over the hot crust.
8. Bake Again:
Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and just lightly golden on top.
9. Cool Completely:
Let the bars cool in the pan on a wire rack until fully set. Don’t rush this step—they slice best once chilled.
10. Slice and Serve:
Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve as-is or with a dusting of powdered sugar for a pretty finish.
- Prep Time: 25
- Cook Time: 25
Nutrition
- Serving Size: 12
- Calories: 320
