Rhubarb Bars Recipe (With A Shortbread Crust)

Indulge in the perfect balance of tart and sweet with this delicious rhubarb bars recipe. The buttery shortbread crust compliments the tangy rhubarb filling, making for a crowd-pleasing dessert.

Rhubarb Bars Recipe (With A Shortbread Crust)

Indulge in the perfect balance of tart and sweet with this delicious rhubarb bars recipe with a shortbread crust. The buttery crust compliments the tangy rhubarb filling, making for a crowd-pleasing dessert.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: rhubarb bars with shortbread crust, rhubarb dream bars

Servings: servings

Calories: 343kcal

Author: Barbara

Ingredients

1 1/4 cups flour (divided)
5 Tablespoons powdered sugar
1/2 cup butter
1 1/2 cups granulated sugar
3/4 teaspoon salt
2 cups rhubarb finely chopped

Instructions

Preheat oven to 350 degrees F.
Using either a food processor or a pastry blender and a large bowl, cut butter into 1 cup flour and powdered sugar mixture. If using a food processor, pulse 1 cup flour, powdered sugar and butter until you get a coarse powder mixture with pea sized bits of butter.
Press the mixture into a 7 1/2 x 11 inch pan or a 9 inch square pan. The mixture might feel dry like a powder, and that's ok.
Bake for 15 minutes in a preheated oven.
Meanwhile, in a large mixing bowl, combine eggs, white sugar, 1/4 cup flour, salt and rhubarb. (To easily chop rhubarb, pulse in the same food processor bowl that you used earlier.)
After 15 minutes, remove shortbread crust from the oven, and pour rhubarb mixture over top.
Return to the oven, and cook for an additional 35 minutes or until set and lightly golden brown.
Serve warm with a scoop of vanilla ice cream or whipped cream. Or let cool, and cut into rhubarb bars.

Notes

- Different varieties of rhubarb contain varying amounts of red and green colors. Your rhubarb dream bars might look more red. If you prefer more red, add a little food coloring to the mixture before baking.
- 1/2 cup butter is equal to 1 stick. Keep the butter cold, do not soften or melt.
- A food processor works great for this recipe. Use it to pulse the shortbread mixture and to finely chop the rhubarb. You don't even have to clean it in between.
- If you don't have a food processor, use a sharp knife and cutting board to finely chop the rhubarb. To make the shortbread mixture, use either a pastry blender or two forks to cut the butter uniformly into the mixture of 1 cup flour and 5 tablespoons powdered sugar.
- The shortbread mixture seems really dry as you press it into the pan, and that is ok.
- Be sure to divide the flour for two different steps of the recipe.
- This is a 2-step baking processor. The crust bakes for 15 minutes, and then add the rhubarb mixture, and cook for an additional 35 minutes.
- The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition