Rhubarb Shortbread Crumble Bars Recipe

I love this rhubarb bar recipe because it perfectly balances the tartness of fresh rhubarb with the sweetness of brown sugar, creating a nostalgic taste that takes me back to my childhood summers. Plus, the buttery shortbread crust combined with the golden, crumbly topping makes every bite an irresistible treat that my Instagram can’t get enough of!

The lovely mix of flavors and textures in my Rhubarb Shortbread Crumble Bars never fails to impress. When I serve them, I am always met with oohs and aahs.

But really, I must give my husband most of the credit for the fabulousness of this bar. You see, he is the one who came up with the idea of using shortbread, crumble, and fresh rhubarb, three of his all-time favorite things, as the base for a dessert bar.

And I am the one who put that idea into implementation mode. Here’s what you’ll need: buttery shortbread and creamy custard.

Sound good? Better get started!

Ingredients

Butter that is not salted: Offers richness and flavor of butter; fat that is essential.

Sugar in Granulated Form: Sweet; crucial for both caramelization and browning.

Brown Sugar: Has molasses, which lends a deeper taste and more moisture.

Flour All-Purpose: Base structure; rich in carbohydrates.

Rhubarb: The sweet and sour complement each other; it’s loaded with vitamins and fiber.

Juice of the Lemon: Amplifies the sourness of the rhubarb; enlivens flavors.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh rhubarb, chopped
• 1 tablespoon lemon juice

Instructions

1. Set your oven to 350°F (175°C). Prepare a baking pan with the dimensions 9×13 inches, either by greasing it or by lining it with parchment paper.

2. In a spacious mixing bowl, beat together 1 cup of room-temperature, unsalted butter and 1/2 cup of white sugar until you achieve an almost ethereal lightness and fluffiness.

3. Incorporate 1/4 teaspoon salt and 2 cups all-purpose flour into the buttery mixture. Stir until the mixture resembles a crumbly dough. Mix until combined and the ingredients form a crumbly dough.

4. Evenly press about two-thirds of the dough mixture into the bottom of the prepared baking pan to form the shortbread crust.

5. Preheat the oven to 350F/175C. Place the rack in the center of the oven. Bake the the crust in the preheated oven for 10-12 minutes, or until lightly golden.

6. In another bowl, combine and stir together 1/2 cup of brown sugar and 1/2 teaspoon baking powder. Whisk this mixture until smooth.

7. To the brown sugar mixture, add 2 large eggs and 1 teaspoon vanilla extract. Mix until smooth.

8. Combine 2 cups fresh chopped rhubarb and 1 tablespoon lemon juice with the egg mixture until the rhubarb is well coated.

9. Evenly distribute the rhubarb mixture over the baked shortbread crust in the pan.

10. Evenly scatter the leftover coarse dough over the rhubarb slaw. Put in the oven for 35-40 minutes, until the topping has browned to your satisfaction. After it cools for a bit, slice it into bars.

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Parchment paper (optional)
4. Mixing bowl (large)
5. Mixing bowl (medium)
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Knife (for chopping rhubarb)
11. Cutting board
12. Lemon juicer or citrus reamer (optional)

FAQ

• Can I use frozen rhubarb for this recipe?You can use frozen rhubarb, but thaw and drain any excess liquid to avoid soggy bars.
• How should I store Rhubarb Shortbread Crumble Bars?Keep them in a sealed container at room temperature for as much as three days. To keep them fresher for longer, you can also store them in the fridge.
• Can I substitute the all-purpose flour with a gluten-free alternative?Without a doubt! Use a gluten-free flour blend that substitutes at a 1:1 ratio with regular flour for optimum outcomes.
• Is it possible to make this recipe vegan?Absolutely! Replace the butter with a vegan margarine and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). This will give you a version of the recipe that is friendly to vegans.
• Can I add other fruits to the rhubarb filling?Of course! Strawberries are a timeless and traditional pairing with rhubarb. If you’re adding more sweet fruits, just taste and adjust the amount of sweetness accordingly.
• What’s the best way to cut the bars without them falling apart?Let the bars cool completely or chill them slightly in the refrigerator so that you can cut them more cleanly.
• Can I reduce the sugar in the recipe?Indeed, but keep this in mind: When you cut back on the sugar, it can have an adverse effect on the texture and moisture level of whatever you’re making. So, try reducing the sugar a little bit at a time; otherwise, you risk upsetting the balance of your baked good.

Substitutions and Variations

For unsalted butter, use an equal amount of coconut oil or a vegan butter for a dairy-free option.
Sugar: Use coconut sugar or an equal amount of honey for a different flavor profile.
Universal flour: Replace with the same quantity of gluten-free flour mix for an option that is free of gluten.
Coconut sugar or maple syrup: Use the same amount as brown sugar when substituting these for a less refined version.
Raw rhubarb: Use a substitution of equal weight of strawberries or sweet cherries to make the dessert sweeter and fruitier.

Pro Tips

1. Room Temperature Ingredients Ensure both the butter and eggs are at room temperature before you begin. This allows for better emulsification and results in a smoother batter, preventing the mixture from curdling.

2. Chill the Dough After pressing the shortbread crust into the pan, chill it in the refrigerator for about 15-20 minutes before baking. This helps prevent the crust from shrinking and ensures a crispier texture.

3. Rhubarb Prep For a more intense rhubarb flavor, consider lightly sprinkling the chopped rhubarb with a bit of sugar and allowing it to sit for about 10 minutes before using. This can enhance its natural sweetness and help reduce any bitterness.

4. Bake Evenly To ensure even baking, rotate the pan halfway through the baking time. This helps achieve an evenly golden top and perfectly cooked rhubarb filling.

5. Cooling Time Allow the bars to cool completely in the pan before slicing. This ensures they hold their shape well and makes cutting easier, resulting in cleaner bar edges.