Description
A delightful treat that perfectly marries the tartness of rhubarb with the buttery goodness of shortbread, these bars are a nostalgic favorite.
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups rhubarb, diced
- 1 cup sugar (for the rhubarb topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and 1/2 cup of sugar until light and fluffy.
- Add the flour and salt, mixing until combined to form a soft, crumbly dough.
- Grease a 9×13-inch baking pan and press the shortbread dough into the bottom.
- Bake for 15-20 minutes until just set and lightly golden.
- Combine diced rhubarb, 1 cup of sugar, cornstarch, and lemon juice in a medium saucepan over medium heat, stirring until the sugar dissolves and rhubarb softens.
- Spread the rhubarb mixture over the baked shortbread crust.
- Bake for an additional 20-25 minutes until the filling is bubbly and set.
- Cool completely before slicing into bars.
Notes
For serving, dust with powdered sugar and serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb, shortbread, dessert, baking, bars, sweet treat