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Rhubarb Shortbread Crumble Bars

Rhubarb Shortbread Crumble Bars You’ll Crave Again and Again

Rhubarb Shortbread Crumble Bars are a delightful treat featuring a buttery shortbread crust and refreshing rhubarb custard filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1/4 cup Powdered Sugar No substitutions recommended.
  • 1/4 teaspoon Salt Essential for flavor balance.
  • 1/2 cup Salted Butter (Melted) Unsalted butter can be used, adjust salt accordingly.
For the Rhubarb Filling
  • 1/2 cup Granulated Sugar Brown sugar may create a richer flavor.
  • 1/2 cup Heavy Whipping Cream Substitute half and half for a lighter option.
  • 2 large Eggs Flax eggs can be used as a vegan alternative.
  • 2 cups Chopped Rhubarb Use fresh or properly thawed frozen.
  • 1 teaspoon Vanilla Extract Optional but recommended for depth.
For the Crumble Topping
  • 1/2 cup Old Fashioned Oats Quick oats can also work.
  • 1/2 cup Brown Sugar No substitution suggested.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Cinnamon Optional but enhances flavor.
  • 1/2 cup Cold Salted Butter (Cubed) Must be cold for optimal results.

Equipment

  • Mixing bowl
  • Baking dish
  • Whisk
  • Pastry Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. Whisk together the all-purpose flour, powdered sugar, and salt in a mixing bowl.
  3. Add melted salted butter and blend until a crumbly mixture forms. Press into the bottom of the prepared baking dish.
  4. Bake for 10-12 minutes until light golden brown.
  5. In another bowl, whisk together granulated sugar, flour, and salt. Add eggs and heavy whipping cream, mixing until smooth.
  6. Fold in chopped rhubarb and pour over the pre-baked crust.
  7. Bake for 25 minutes until set and slightly puffed.
  8. For crumble topping, combine flour, oats, and brown sugar. Cut in cold butter until coarse crumbs form.
  9. Spread crumble over the rhubarb filling and bake for 20-25 minutes until golden and crunchy.
  10. Cool on a wire rack for 30-60 minutes before refrigerating until completely cooled.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Adjust rhubarb quantity to taste, do not exceed 3½ cups. If using frozen rhubarb, thaw and drain excess moisture. Let bars cool completely in the fridge.

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