Description

Sweet, tart, and melt-in-your-mouth — these Rhubarb Shortbread Bars are everything you want in a seasonal dessert. With a buttery shortbread crust and a luscious, custardy rhubarb filling, they’re the perfect treat for spring picnics, afternoon tea, or just a quiet moment with coffee. This easy recipe is ideal for anyone looking for simple dessert ideas, crowd-pleasing treats, or creative uses for fresh rhubarb. Whether you’re hunting for quick baking recipes or fresh breakfast ideas, these bars check every box with style and flavor.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar (for crust)
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
3 cups rhubarb, chopped
3/4 cup granulated sugar (for filling)
1 tablespoon water
2 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla extract
Optional: powdered sugar, for dusting

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
In a large bowl, combine flour, 1/2 cup sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press into the bottom of prepared pan.
Bake crust for 15 minutes until lightly golden. Let it cool slightly.
In a saucepan, cook rhubarb, 3/4 cup sugar, and water over medium heat for 5–7 minutes until rhubarb softens. Stir in cornstarch and cook another minute. Remove from heat.
In a bowl, whisk eggs, vanilla, and a pinch of salt. Slowly stir in the slightly cooled rhubarb mixture.
Pour filling over baked crust and smooth the top.
Bake for 30–35 minutes, until the center is set and edges are lightly golden.
Cool completely in the pan. Chill for cleaner slicing. Dust with powdered sugar before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes