If you’re on the hunt for a dessert that’s both wonderfully tangy and irresistibly buttery, you have to try this Rhubarb Bars with Shortbread Crust Recipe. Imagine tart, ruby-red rhubarb nestled beneath a tender, golden shortbread crust and topped with a delicate vanilla glaze that adds just the right touch of sweetness. These bars offer a perfect balance of textures and flavors that make them an unforgettable treat, whether you’re serving them at a casual get-together or just craving a cozy homemade indulgence. Every bite packs summer freshness with a rich, crumbly base that will have you coming back for more.
Ingredients You’ll Need
This Rhubarb Bars with Shortbread Crust Recipe shines because of its simple yet essential ingredients. Each one plays a crucial role in building the dish’s vibrant flavor and perfect texture—from the rich butter that creates a luscious crust to the bright rhubarb that gives the bars their signature tartness and color.
- 1 cup butter (softened, 2 sticks): The key to a tender, melt-in-your-mouth shortbread crust.
- 3/4 cup granulated sugar: Adds sweetness to balance the tart rhubarb.
- 1 1/2 teaspoons vanilla extract: Enhances flavor with subtle warmth and aromatics.
- 2 cups all-purpose flour (spooned and leveled): Provides the structure for the crust and topping.
- 3/4 teaspoon kosher salt: Brightens the flavors and balances sweetness.
- 3 cups chopped rhubarb (about 5 stalks): The star ingredient, giving these bars their tangy zing and vibrant color.
- 1/2 cup grenadine syrup: Used to macerate the rhubarb for a deeper red hue and added sweetness.
- 3/4 cup sugar: Sweetens the rhubarb filling for that perfect harmony of flavors.
- 1/4 cup all-purpose flour: Helps thicken the rhubarb filling so it sets beautifully.
- 1 tablespoon lemon juice (optional): Adds a bright note, enhancing the rhubarb’s natural tartness.
- 1 teaspoon lemon zest (optional): For a fresh, zesty kick that lifts the filling.
- 1 cup powdered sugar: For the luscious vanilla glaze that finishes the bars beautifully.
- 2-3 teaspoons milk (more or less to taste): To create a smooth glaze consistency.
- 1/2 teaspoon vanilla extract: Infuses the glaze with sweet vanilla flavor.
- Pinch of salt: Balances the glaze’s sweetness perfectly.
How to Make Rhubarb Bars with Shortbread Crust Recipe
Step 1: Prep the Rhubarb
Start by chopping your rhubarb into bite-size pieces to ensure each bar has a balanced texture. Splitting each stalk lengthwise before chopping helps you avoid any overly large chunks, making every bite equally enjoyable. Toss the rhubarb with grenadine syrup and let it sit to soak—this extra step isn’t necessary but it does lend a beautiful bright red hue that visually elevates the bars and intensifies the flavor.
Step 2: Make the Shortbread Dough
While your rhubarb is soaking, preheat the oven and prepare your baking pan. Beat softened butter until smooth and creamy, then add sugar and vanilla, beating until light and fluffy. This step ensures that your shortbread has a delicate crumb and rich flavor. Then, gently incorporate the flour and salt until just combined—resist the urge to overmix for tender, crumbly perfection.
Step 3: Form and Bake the Crust
Divide the dough and press a little more than half into your lined pan. I like to dampen my hands slightly to get the dough nice and even, raising the edges a bit for a crust that slightly contains the filling like a pie. For the best texture, chill the dough briefly before baking. Bake at 375 degrees Fahrenheit until the crust is lightly golden—this will serve as the delicious base for your rhubarb filling.
Step 4: Prepare the Rhubarb Filling
Drain the soaked rhubarb, then mix with sugar, flour, and optional lemon juice and zest. The flour thickens the filling as it bakes, while the sugar tames the tartness, creating a luscious, juicy interior. Lemon adds a bright counterpoint, but you can skip it if you prefer the pure rhubarb flavor.
Step 5: Assemble and Bake
Pour the rhubarb mixture evenly over the baked shortbread crust. Using your fingers, crumble the reserved dough over the top in medium-sized chunks—the irregular pieces add a rustic charm and varying textures in every bite. Return the bars to the oven at a lower temperature and bake until the topping is golden and the filling is tender and set. Letting the bars cool completely is key for perfect slicing.
Step 6: Finish with a Vanilla Glaze
Mix powdered sugar, milk, vanilla, and a pinch of salt to form a smooth glaze, then drizzle it over the cooled bars. This creamy glaze adds a final touch of sweetness and a beautiful sheen that makes these bars as pretty to look at as they are to eat. Let the glaze set for 20 to 30 minutes before cutting into squares.
How to Serve Rhubarb Bars with Shortbread Crust Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh mint leaves can make your Rhubarb Bars with Shortbread Crust Recipe sparkle on any dessert table. A dollop of whipped cream or a small scoop of vanilla ice cream adds creamy contrast that elevates the tartness of the rhubarb beautifully.
Side Dishes
These bars pair wonderfully with a hot cup of tea or coffee for an afternoon treat. For brunch, serve alongside fresh fruit or a light yogurt parfait to balance the richness. Their bright flavor profile also complements creamy drinks like a latte or even a sparkling rosé if you’re feeling festive.
Creative Ways to Present
For a rustic look, stack the bars on a wooden board with scattered edible flowers or thin lemon slices. Or, place individual bars in mini cupcake liners for easy grab-and-go servings. Another fun idea is to serve the bars alongside small jars of the rhubarb grenadine used in the recipe, inviting guests to drizzle extra syrup if they like it extra fruity.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten rhubarb bars stored in an airtight container at room temperature for up to two days. If your kitchen is warm, pop them in the fridge to maintain freshness and keep the shortbread from getting too soft. They taste just as wonderful chilled!
Freezing
Your Rhubarb Bars with Shortbread Crust Recipe freezes beautifully—wrap individual bars tightly in plastic wrap and store them in a zip-top bag or airtight container. Frozen bars can last up to three months and thaw at room temperature when you’re ready to indulge.
Reheating
If you prefer your bars warm, gently reheat them in a low oven for about 10 minutes or until just warmed through. Avoid microwaving too long as that can soften the crisp shortbread too much. Warm bars paired with a scoop of ice cream is absolute heaven.
FAQs
Can I substitute frozen rhubarb for fresh?
Yes, frozen rhubarb can be used if fresh isn’t available, but be sure to thaw and drain it well to avoid excess moisture that could make the bars soggy.
What if I don’t have grenadine syrup? Can I skip it?
The grenadine soak helps with color and sweetness but is optional. If you skip it, just add a few extra tablespoons of sugar to the rhubarb filling to balance the tartness and expect a paler color.
How do I prevent the shortbread crust from becoming tough?
Mix the dough only until the flour is just incorporated—overmixing develops gluten which can make the crust dense, not tender and crumbly.
Can I use this recipe with other fruits?
Absolutely! This Rhubarb Bars with Shortbread Crust Recipe works well with berries, cherries, or a mix of stone fruits. Just adjust the sugar slightly depending on the fruit’s sweetness.
Is the lemon juice and zest necessary in the filling?
They’re optional but recommended if you want a bright, fresh note. If you prefer a pure rhubarb flavor, it’s perfectly fine to leave them out.
Final Thoughts
This Rhubarb Bars with Shortbread Crust Recipe is one of those delightful gems that brings a burst of sunny tartness paired with the comfort of buttery shortbread. It’s a dessert that looks stunning, tastes incredible, and is surprisingly simple to double or share with friends. Give it a try and watch as it quickly becomes a treasured favorite in your kitchen—and maybe even the topic of your next gathering.
Print
Rhubarb Bars with Shortbread Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Rhubarb Bars with Shortbread Crust feature a tender, buttery shortbread base topped with a sweet and tangy rhubarb filling. Finished with a crumbly shortbread topping and an optional vanilla glaze, these bars strike a perfect balance between tart and sweet, ideal for a spring or summer dessert.
Ingredients
Shortbread Crust
- 1 cup butter (softened, 2 sticks)
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt
Rhubarb Filling
- 3 cups rhubarb (chopped, about 5 stalks)
- 1/2 cup grenadine syrup (for soaking, to be drained)
- 3/4 cup granulated sugar (plus extra 2 tablespoons if not soaking)
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 2–3 teaspoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep the Rhubarb: Chop the rhubarb into bite-sized pieces by splitting each stalk lengthwise into halves or thirds, then cutting into 1/2 to 1 inch pieces for even cooking.
- Soak Rhubarb: Place chopped rhubarb in a bowl with 1/2 cup grenadine syrup; stir to coat. Let it sit for 1-2 hours at room temperature, stirring occasionally, or refrigerate overnight to enhance the red color. Drain before use.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for the shortbread crust.
- Prepare Baking Pan: Line an 8×8 or 9×9 inch square pan with parchment paper or spray it with nonstick spray and set aside.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy, scraping sides to ensure even mixing.
- Add Sugar: Beat in 3/4 cup granulated sugar for 1-2 minutes until the mixture is light and fluffy, scraping bowl as needed.
- Add Vanilla: Mix in 1 1/2 teaspoons vanilla extract thoroughly.
- Incorporate Dry Ingredients: Add 2 cups all-purpose flour and 3/4 teaspoon kosher salt; beat just until combined and dough forms a ball, avoiding overmixing.
- Divide Dough: Split dough into two portions, with slightly more than half for the crust. Cover the smaller portion and refrigerate for topping later.
- Press Crust: Press the larger portion of dough evenly into the prepared pan, optionally raising edges about half an inch for a crust edge. Chill for 10-20 minutes for a tender result.
- Bake Crust: Bake at 375°F for about 15 minutes until edges are lightly browned. If crust puffs up, gently press it down while hot with a spoon.
- Cool Crust and Lower Oven Temp: Set crust aside to cool briefly. Reduce oven temperature to 350°F (177°C).
- Prepare Filling: Drain rhubarb well; transfer to a medium bowl. Add 3/4 cup sugar (or more if skipping grenadine soak), 1/4 cup flour, and optional lemon juice and zest. Stir gently to combine.
- Assemble Bars: Pour the rhubarb filling evenly over the baked crust.
- Add Topping: Crumble the reserved shortbread dough over the rhubarb in medium-sized chunks to create a rustic topping, not covering entirely.
- Bake Bars: Bake at 350°F for 45-50 minutes until the topping is golden in spots and rhubarb is tender (fork should slide easily).
- Cool Bars: Let bars cool completely, speeding up the process by placing them in the freezer if desired.
- Make Vanilla Glaze: If using, whisk together 1 cup powdered sugar, 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth. Drizzle over cooled bars and allow to set for 20-30 minutes before slicing and serving.
Notes
- Soaking rhubarb in grenadine syrup enhances a bright red color but is optional.
- Chilling the shortbread dough before baking helps create a tender crust.
- Be careful not to overmix the shortbread dough to avoid toughness.
- Lemon juice and zest are optional and add brightness to the rhubarb filling; omit for a pure rhubarb flavor.
- The glaze is optional but adds a sweet vanilla finishing touch.
- Use parchment paper for easier removal and clean-up.
- Pressing down puffed crust immediately after baking prevents uneven texture.
