Go Back
–+ servings
Rhubarb Shortbread Bars

Rhubarb Shortbread Bars That Will Steal Your Heart

Rhubarb Shortbread Bars are a delightful combination of sweet and tart flavors, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1/2 cup Butter Softened
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version
For the Filling
  • 2 cups Rhubarb Chopped, fresh or frozen
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 2 tablespoons Flour
  • 1 teaspoon Baking Powder

Equipment

  • Mixing bowl
  • Baking Pan
  • Oven
  • spatula

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper.
  2. Combine 2 cups of flour, 1/2 cup of sugar, and a pinch of salt. Cut in 1/2 cup of softened butter until crumbly.
  3. Press the crust mixture into the prepared pan and bake for 15-20 minutes until lightly golden.
  4. Whisk together 2 eggs, add 1 cup of sugar, 2 tablespoons of flour, and 1 teaspoon of baking powder. Mix until smooth, then fold in 2 cups of rhubarb.
  5. Pour the rhubarb filling over the baked crust and spread evenly. Bake for 40-45 minutes until set.
  6. Allow the bars to cool completely in the pan before cutting into squares.

Nutrition

Serving: 1barCalories: 240kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Store leftover bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!