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
Scale
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.
