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Homemade Rhubarb Shortbread Bars

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These delightful bars feature a tender, buttery shortbread crust topped with a sweet and tangy rhubarb filling.

Ingredients

Scale
  • 1.25 cups flour (King Arthur all-purpose flour)
  • 0.66 cup butter (cold and cut into 1/2-inch cubes)
  • 6 tbsp confectioners' sugar
  • 0.75 cup brown sugar (C&H light brown sugar)
  • 2 eggs (room temperature, about 70°F)
  • 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 the 1.25 cups flour, 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.
  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, the 0.25 cup flour, salt, and vanilla extract until smooth and well combined.
  8. Whisk the eggs and sugars together first for about 30 seconds to help them emulsify.
  9. Gently fold in the chopped rhubarb into the filling mixture, being careful not to crush the pieces.
  10. Remove the partially baked crust from the oven.
  11. Immediately pour the rhubarb filling mixture over the warm crust, spreading it evenly to the edges.
  12. Return the dish to the oven.
  13. Bake for 40 minutes until the filling is set in the center but still has a slight jiggle.
  14. Remove the baking dish from the oven.
  15. Let it cool for 10 minutes at room temperature.
  16. Cut the bars into your desired size (typically 12-16 pieces) using a sharp knife dipped in warm water and wiped clean between cuts.
  17. Allow the bars to cool completely in the pan before serving, which typically takes another 30-45 minutes.

Notes

Ensure butter is very cold for a tender shortbread crust.
Whisk eggs and sugars for 30 seconds for a smoother filling.
Do not overbake the filling; a slight jiggle is perfect.
Cool bars completely before cutting for clean slices.

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