Delicious Rhubarb Shortbread Bars with a buttery crust and a sweet-tart rhubarb filling.
Author:Isabella
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup granulated sugar
2 cups rhubarb, chopped (fresh or frozen)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 large egg
1/4 teaspoon baking powder
Instructions
Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until it resembles coarse crumbs.
Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
In another bowl, toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined. Spread the rhubarb mixture evenly over the crust.
In a separate bowl, whisk together the egg and baking powder. Pour this mixture over the rhubarb layer, spreading it gently to cover.
Bake in the preheated oven for 35-40 minutes, or until the top is set and lightly golden.
Allow the bars to cool completely in the pan before cutting into squares.
For best results, chill the bars in the refrigerator for at least 1 hour before serving.
Notes
For a sweeter flavor, add an extra tablespoon of sugar to the rhubarb mixture.
Try substituting half of the rhubarb with strawberries for a delicious strawberry-rhubarb twist.