Irresistible Rhubarb Bars with Shortbread Crust Recipe
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:16 servings 1x
Description
Indulge in our irresistible rhubarb bars with shortbread crust recipe Perfect balance of tart and sweet ideal for dessert lovers Easy to make
Ingredients
Scale
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
4 cups fresh rhubarb, diced
1 cup granulated sugar (adjust to taste)
¼ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
Make the Shortbread Crust: In a mixing bowl, combine the softened butter and granulated sugar until creamy. Add the vanilla extract and salt, mixing until well combined. Gradually add the flour and mix until a dough forms. Press this dough evenly into the prepared baking dish and bake for 20 minutes until lightly golden.
Prepare the Rhubarb Filling: In a separate bowl, combine the diced rhubarb, sugar, cornstarch, vanilla extract, cinnamon (if using), and lemon juice. Mix until the rhubarb is well-coated.
Assemble and Bake: Once the shortbread crust has cooled slightly, pour the rhubarb mixture over the crust, spreading it evenly. Bake for an additional 30 minutes until the rhubarb is bubbly and the filling is set.
Cool and Serve: Allow the bars to cool completely in the pan before lifting them out and cutting into squares.
