Description
Rhubarb Bars with Shortbread Crust combine a buttery, crisp base with tart-sweet rhubarb filling. Easy to make, perfect for brunch, dessert, or snacks.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 4 cups fresh rhubarb, chopped
- 3/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Cream butter and sugar; add flour and salt, press into 9×13-inch pan, bake 15–18 minutes until lightly golden.
- In a saucepan, combine rhubarb, brown sugar, cornstarch, cook until thickened. Stir in vanilla. Spread filling over crust.
- Bake 20–25 minutes until bubbly. Cool completely, cut into bars, optionally dust with powdered sugar.
Notes
- Bars can be made ahead, stored in the fridge, or frozen. Thaw at room temperature before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins