These rhubarb shortbread bars combine a buttery, tender crust with a sweet-tart rhubarb custard filling. They slice beautifully into dessert bars and are perfect for spring gatherings, afternoon treats, or a simple homemade dessert.
Why You’ll Love This Recipe
These bars have the perfect contrast of textures: a crisp, buttery shortbread base and a soft, tangy rhubarb layer.
They are easy to make with simple baking ingredients.
The rhubarb flavor is bright and refreshing without being too sour.
They make 16 neat servings, which is great for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rhubarb filling:
4 cups fresh rhubarb, chopped into small pieces
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
For the shortbread crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cubed
Directions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a little overhang for easy removal.
In a large bowl, mix the flour, 1/2 cup sugar, and 1/4 teaspoon salt. Add the cold cubed butter and cut it into the flour mixture until crumbly.
Press the shortbread mixture firmly into the bottom of the prepared baking dish.
Bake the crust for 12 to 15 minutes, until lightly set but not deeply browned.
In another bowl, combine the chopped rhubarb, 1 1/2 cups sugar, cornstarch, vanilla extract, 1/4 teaspoon salt, and lightly beaten eggs. Stir until evenly mixed.
Pour the rhubarb filling over the warm crust and spread it evenly.
Bake for 40 to 45 minutes, or until the filling is set and the edges are lightly golden.
Let the bars cool completely in the pan before slicing into 16 squares.
Servings and timing
Servings: 16 bars
Prep time: 15 minutes
Cook time: 40 to 45 minutes
Total time: about 1 hour
Variations
Add 1 teaspoon lemon zest to the filling for a brighter flavor.
Replace 1 cup of rhubarb with chopped strawberries for a sweeter fruit filling.
Add 1/2 teaspoon cinnamon to the crust for a warm flavor.
Sprinkle sliced almonds over the top before baking for a light crunch.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the cooled bars tightly and store them for up to 3 months. Thaw in the refrigerator before serving.
These bars are best served chilled or at room temperature. For a warmer dessert, microwave one bar for 10 to 15 seconds.
FAQs
Can I use frozen rhubarb?
Yes. Thaw it first and drain off excess liquid before using.
Do I need to peel rhubarb?
No, peeling is usually not necessary. Just trim the ends and chop it evenly.
Why is my filling runny?
The bars may need more baking time, or they may not have cooled fully before slicing.
Can I make these ahead of time?
Yes. They are great made one day ahead and chilled overnight.
Can I reduce the sugar?
You can reduce it slightly, but rhubarb is naturally tart, so the bars may taste sharper.
How do I get clean slices?
Cool the bars completely, then chill them before cutting with a sharp knife.
Can I use a different pan size?
A 9×13-inch pan works best. A smaller pan will make thicker bars and may need more baking time.
Are these bars served warm or cold?
They can be served either way, but they slice best when chilled.
Can I add strawberries?
Yes. Replace part of the rhubarb with chopped strawberries for a sweeter variation.
Can I make the crust without a pastry cutter?
Yes. Use your fingertips or two forks to work the butter into the flour mixture.
Conclusion
Rhubarb shortbread bars are a simple, delicious dessert with a buttery crust and a bright, sweet-tart filling. They are easy to prepare, slice neatly, and taste even better after chilling, making them a wonderful make-ahead treat for any occasion.
Buttery shortbread bars topped with a sweet-tart rhubarb custard filling for a perfectly balanced dessert. These easy-to-make bars are ideal for spring gatherings or simple homemade treats.
Ingredients
4 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
2 cups all-purpose flour
1/2 cup granulated sugar (for crust)
1/4 teaspoon salt (for crust)
1 cup unsalted butter, cold and cubed
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
In a bowl, mix flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in butter until crumbly.
Press mixture firmly into the pan to form the crust.
Bake for 12-15 minutes until lightly set.
In another bowl, combine rhubarb, 1 1/2 cups sugar, cornstarch, vanilla, salt, and eggs.
Pour filling over warm crust and spread evenly.
Bake for 40-45 minutes until filling is set and edges are lightly golden.
