Tasty Rhubarb Bars with Shortbread Crust

Finding the perfect dessert that bridges the gap between winter and spring can be tricky. The lingering cold has us craving something warm and comforting, but we’re also ready for those bright, fresh flavors that come with warmer days ahead.

That’s where these rhubarb bars with shortbread crust come in: they combine the buttery comfort of a classic shortbread base with a tangy-sweet rhubarb topping that hits all the right notes. Plus, they’re easy to make ahead and perfect for sharing at spring gatherings or weekend family desserts.

What Kind of Rhubarb Should I Use?

For these bars, you can use either fresh or frozen rhubarb – both will give you great results. If you’re buying fresh rhubarb, look for stalks that are firm and crisp, with a bright pink to red color, though even the greener stalks will taste just fine in this recipe. When preparing your rhubarb, make sure to remove all the leaves (they’re not edible!) and cut the stalks into even-sized pieces so they cook uniformly. If you’re using frozen rhubarb, thaw it completely and drain off any excess liquid before adding it to your mixture to prevent your bars from becoming too wet.

Options for Substitutions

While some ingredients are key to making these bars perfect, there’s room for some smart swaps:

• Rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works great – just thaw and drain it first. You could also try strawberries for a different twist, though you might want to reduce the sugar by 2 tablespoons since strawberries are sweeter.
• Heavy cream: Half-and-half can work in place of heavy cream. For a dairy-free option, full-fat coconut milk is a good substitute, though it might add a slight coconut flavor.
• Rolled oats: Quick oats can replace rolled oats in the topping. Just don’t use instant oats as they’ll get too mushy.
• Confectioners’ sugar: Out of powdered sugar? Make your own by blending regular white sugar in a food processor until fine and powdery.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here. If using almond, use just 1/2 teaspoon as it’s stronger.
• Butter: While butter gives the best flavor, you can use margarine in both the crust and topping. The texture might be slightly different but still good.

Watch Out for These Mistakes While Baking

The trickiest part of making rhubarb bars is getting the right texture for both the shortbread base and the filling – if your crust is too thick or overbaked, it’ll become hard and difficult to cut through. To prevent a tough crust, avoid overworking the shortbread dough and make sure to press it evenly into the pan with gentle pressure. Another common mistake is not chopping the rhubarb into small enough pieces, which can lead to an uneven filling – aim for pieces about 1/2 inch in size for the best texture and even baking. When it comes to the topping, working with cold butter is crucial – if the butter gets too warm, your crumble will become dense and heavy instead of light and crispy. Finally, let the bars cool completely before cutting them (at least 2-3 hours), as cutting them while warm will result in messy, uneven squares and filling that hasn’t properly set.

What to Serve With Rhubarb Bars?

These sweet-tart rhubarb bars are perfect for afternoon tea or dessert, and they really shine with a few simple accompaniments. A scoop of vanilla ice cream on the side lets the rhubarb flavor take center stage while adding a cool, creamy contrast to the buttery shortbread base. For a morning or afternoon treat, serve them with a hot cup of coffee or tea – I particularly like them with Earl Grey or a mild chamomile. If you’re feeling extra indulgent, a dollop of freshly whipped cream and a light dusting of powdered sugar on top makes these bars even more special.

Storage Instructions

Keep Fresh: These rhubarb bars stay good in an airtight container in the fridge for up to 5 days. I like to place wax paper or parchment paper between layers to prevent them from sticking together. The shortbread crust maintains its texture nicely when chilled!

Freeze: Want to save some for later? Cut the bars into squares, place them in a freezer-safe container with parchment paper between layers, and they’ll keep well for up to 3 months. It’s like having a little taste of spring whenever you want it!

Thaw & Serve: When you’re craving a bar from the freezer, just transfer it to the fridge overnight to thaw. You can enjoy them cold straight from the fridge, or let them sit at room temperature for about 30 minutes before serving. A light dusting of powdered sugar just before serving makes them look fresh and pretty again!

Preparation Time	20-30 minutes
Cooking Time	55-70 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

For the crust:

• 1 1/4 cups flour (I use King Arthur all-purpose flour)
• 6 tbsp salted butter (melted and cooled slightly)
• 1/8 tsp salt
• 1/3 cup confectioners’ sugar

For the filling:

• 1 cup white sugar
• 1 tsp vanilla essence (I use Nielsen-Massey vanilla)
• 1/4 cup flour
• 1/4 cup heavy cream (adds richness)
• 2 1/2 cups chopped rhubarb (cut into 1/2-inch pieces)
• 2 eggs (large, at room temperature)
• 1/8 tsp salt

For the crumble topping:

• 1/4 tsp baking powder
• 1/4 cup cold cubed salted butter
• 1/4 tsp ground cinnamon
• 1/4 cup rolled oats (quick or old-fashioned are fine)
• 1/4 cup packed brown sugar (for a deeper flavor)
• 1/4 cup flour

Step 1: Prepare the Baking Dish and Crust

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, ensuring the parchment hangs over the sides for easy removal later.

In a mixing bowl, whisk together the flour, powdered sugar, and a pinch of salt.

Pour in the melted butter and mix until the ingredients are well combined.

Evenly sprinkle the dough into the prepared baking dish, then press it down into a uniform layer.

Place in the oven and bake for approximately 10-12 minutes, or until the crust achieves a light golden color.

Step 2: Prepare the Rhubarb Filling

While the crust is baking, start preparing the filling.

In a large bowl, whisk together the sugar, flour, and salt.

Add in the eggs and heavy whipping cream and whisk until you achieve a smooth mixture.

Gently stir in the rhubarb, ensuring it is evenly distributed.

Once the crust is baked, pour this rhubarb filling over it, spreading it out evenly.

Place the dish back into the oven and bake for another 20 minutes.

Step 3: Make the Crumble Topping

As the filling bakes, prepare the crumble topping.

In a small bowl, whisk together the flour, oats, and brown sugar.

Add in the cold butter and use a pastry blender, or your fingers, to work the butter into the dry ingredients until the mixture is combined but still crumbly.

After the initial baking of the rhubarb filling, remove the dish from the oven and sprinkle the crumble evenly on top.

For extra flair, add some extra slices of rhubarb if desired.

Step 4: Finish Baking and Cool the Bars

Return the baking dish to the oven and continue baking for an additional 25-30 minutes, or until the filling is set and no longer jiggly in the center.

Once baked, let the bars cool in the dish for 30-60 minutes.

Then, cover and refrigerate until fully chilled, as this will make slicing the bars easier.

Step 5: Slice and Serve

Once completely cooled, carefully lift the bars out of the dish using the parchment paper overhang.

Slice into bars of your desired size.

Enjoy these delicious rhubarb bars as a delightful treat or dessert!