If you’re looking for a delightful dessert that showcases the tangy flavor of rhubarb, then these Rhubarb Shortbread Bars are the perfect treat for you! With a buttery shortbread crust and a sweet-tart rhubarb filling, these bars are not only easy to make but also incredibly satisfying. Ideal for spring gatherings, cafes, or simply as an afternoon snack with tea, these bars are sure to please anyone who takes a bite!
Ingredients List
- For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Rhubarb Filling:
- 2 cups rhubarb, chopped into small pieces (fresh or frozen)
- 3/4 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Substitutions: For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can also use coconut sugar for the filling for a more natural sweetness.
Timing
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: Approximately 55 minutes
This straightforward recipe allows you to enjoy freshly made rhubarb bars with minimal effort!
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch (or similar size) baking dish or line it with parchment paper for easy removal.
Step 2: Make the Shortbread Crust
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add in the flour and salt, mixing until just combined—be careful not to overwork the dough. The mixture should resemble coarse crumbs.
Step 3: Press the Crust
Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for about 15 minutes, or until lightly golden around the edges. Once baked, remove from the oven and set aside to cool slightly while you prepare the filling.
Step 4: Prepare the Rhubarb Filling
In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Mix until the rhubarb is evenly coated. The cornstarch will help to thicken the filling as it bakes.
Step 5: Assemble the Bars
Pour the rhubarb filling over the baked shortbread crust, spreading it evenly. If desired, you can sprinkle a little extra sugar on top for a sweet crust.
Step 6: Bake the Bars
Bake the bars in the preheated oven for an additional 25–30 minutes, or until the rhubarb is tender and the filling is bubbly. The top should be lightly golden. Remove from the oven and allow to cool in the pan.
Step 7: Cut and Serve
Once completely cooled, cut the bars into squares or rectangles. You can dust them with powdered sugar before serving for an elegant touch. These bars can be enjoyed warm, at room temperature, or chilled!
Nutritional Breakdown
| Nutrient | Per Serving (Approx. 12 servings) |
|---|---|
| Calories | 200 |
| Protein | 2g |
| Carbohydrates | 30g |
| Fats | 9g |
| Sugars | 12g |
These bars are not only tasty but provide a nice balance of sweetness and tang, complemented by the richness of the shortbread.
Healthy Variations & Substitutes
- Lower Sugar: For a lighter treat, reduce the amount of sugar in both the crust and filling to suit your taste.
- Add Nuts: Chopped nuts, such as walnuts or almonds, can add a pleasant crunch to the shortbread crust.
- Enhance Flavor: Add grated lemon or orange zest to the filling for an extra burst of citrus flavor!
Serving Suggestions
This Rhubarb Shortbread Bar pairs beautifully with:
- A dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- A cup of coffee or tea for a lovely afternoon snack.
- Fresh berries or a drizzle of caramel sauce for an elegant presentation.
Common Mistakes to Avoid
- Not Chopping Rhubarb Evenly: Ensure that the rhubarb is chopped into uniform pieces for even cooking.
- Overbaking the Crust: Keep an eye on the crust during baking; you want it golden but not overly browned.
- Ignoring Cooling Time: Let the bars cool completely before slicing to prevent the filling from spilling out.
Storage & Prep Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Rhubarb bars can also be frozen for up to 3 months; wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator before serving.
Conclusion
The Rhubarb Shortbread Bars are a delightful way to celebrate rhubarb’s unique flavor and enjoy a sweet treat that’s light and satisfying. Perfect for any occasion, these bars are sure to impress your friends and family. Try this recipe today, and indulge in the sweet and tart goodness of rhubarb!
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FAQs
1. Can I use frozen rhubarb for this recipe?
Absolutely! Just chop the frozen rhubarb while still frozen and toss it in without thawing for the best results.
2. How should I adjust the sugar if my rhubarb is very tart?
You can increase the sugar in the filling to balance the tartness of the rhubarb, adjusting it to your taste preferences.
3. Can I add other fruits to the filling?
Yes! You can mix rhubarb with strawberries or raspberries for a delicious fruit combination.
4. What is the best way to cut these bars?
Use a sharp knife and a gentle sawing motion to cut clean squares. For neat edges, wash the knife between cuts if necessary.
5. How do I know when the bars are done baking?
The filling should be bubbly, and the top should be light golden brown. A toothpick inserted in the center should come out clean with a few moist crumbs.