Description: This recipe is perfect for a sweet treat that combines a buttery shortbread crust with a tangy rhubarb filling. The contrasting textures and flavors, the crumbly, melt-in-your-mouth shortbread, and the tart, almost jammy rhubarb, make these bars incredibly satisfying. It’s a wonderful dessert to share with friends and family, especially during rhubarb season when the stalks are at their freshest and most flavorful. These bars are equally enjoyable with a cup of coffee or tea, or as a standalone dessert.
Ingredients:
For the Rhubarb Filling:
- Fresh rhubarb: 4 cups (chopped into 1/2-inch pieces)
- Granulated sugar: 1 ½ cups
- Cornstarch: ¼ cup
- Vanilla extract: 1 teaspoon
- Salt: ¼ teaspoon
- Large eggs: 3 (lightly beaten)
For the Shortbread Crust:
- All-purpose flour: 2 cups
- Granulated sugar: ½ cup
- Salt: ¼ teaspoon
- Unsalted butter: 1 cup (2 sticks, cold, cubed)
Preparation:
Before we even think about putting anything in the oven, let’s lay the groundwork for success. Ensuring that each element of the recipe is properly prepared contributes to the overall quality and taste of the final product. This methodical approach will help you achieve the perfect balance of flavors and textures, creating a dessert that is both visually appealing and delightfully satisfying.
Step 1: Preheat and Prepare Your Baking Dish
The first step in creating these delightful rhubarb shortbread bars is to preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you place your dish inside, resulting in even baking. Next, line a 9×13-inch baking dish with parchment paper. Allow the paper to hang over the sides of the dish; this overhang will act as handles, making it easy to lift the baked bars out of the dish once they’ve cooled. The parchment paper also prevents the bars from sticking to the bottom of the dish, which can be a lifesaver when cutting and serving.
Step 2: Prepare the Shortbread Crust
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Whisking these dry ingredients together ensures that they are evenly distributed, preventing any pockets of saltiness or sweetness in the crust. Add the cold, cubed butter to the mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. The goal here is to break down the butter into small pieces that are evenly dispersed throughout the flour, creating a tender and flaky crust. Avoid overworking the dough, as this can result in a tough crust.
Step 3: Press and Bake the Crust
Transfer the crumbly shortbread mixture into the prepared baking dish. Use your fingers or the back of a spoon to press the mixture evenly into the bottom of the dish. Ensure that the crust is uniform in thickness to prevent uneven baking. Bake the crust in the preheated oven for approximately 15-20 minutes, or until the edges are lightly golden brown. This pre-baking step is essential for creating a sturdy base that can support the rhubarb filling without becoming soggy.
Step 4: Prepare the Rhubarb Filling
While the crust is baking, prepare the rhubarb filling. In a separate large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, salt, and lightly beaten eggs. Stir the mixture gently until all the ingredients are well combined. The sugar will help to draw out the moisture from the rhubarb, creating a juicy and flavorful filling. The cornstarch acts as a thickening agent, ensuring that the filling sets up properly during baking. The vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity.
Step 5: Assemble and Bake the Bars
Once the crust is pre-baked, remove it from the oven and carefully pour the rhubarb filling over the top, spreading it evenly. Return the baking dish to the oven and bake for an additional 30-35 minutes, or until the filling is set and the top is golden brown. To check if the filling is set, gently shake the dish. If the filling jiggles slightly in the center, it is ready. If not, continue baking for a few more minutes until it is firm.
Step 6: Cool, Cut, and Serve
Remove the baked bars from the oven and place them on a wire rack to cool completely. Allow the bars to cool in the dish for at least an hour, or preferably longer, before attempting to cut them. Cooling allows the filling to set completely, preventing it from running when you slice the bars. Once cooled, use the parchment paper overhang to lift the bars out of the dish. Place them on a cutting board and use a sharp knife to cut them into squares. Serve and enjoy!
Why You Will Love This Recipe:
These Rhubarb Shortbread Bars are a true delight for several reasons:
- Perfect Balance of Flavors: The combination of sweet, buttery shortbread and the tart rhubarb filling is a match made in dessert heaven.
- Textural Contrast: The crumbly crust and the slightly gooey, jam-like filling provide a satisfying textural experience.
- Ease of Making: This recipe is straightforward and doesn’t require any fancy equipment or techniques.
- Versatile: Rhubarb bars are great for afternoon tea, potlucks, picnics, or any occasion where you want to impress with a homemade treat.
- Seasonal Delight: This recipe is especially wonderful during rhubarb season, offering a delicious way to enjoy this unique fruit.
Serving Suggestions:
- Warm with Ice Cream: Serve the rhubarb shortbread bars warm with a scoop of vanilla ice cream for a decadent dessert.
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
- With Coffee or Tea: Enjoy these bars with a cup of hot coffee or tea for a cozy treat.
- Whipped Cream: Serve with a dollop of freshly whipped cream for extra richness.
- As a Picnic Treat: Pack these bars for a picnic or outdoor gathering – they travel well and are always a hit!
Tips:
- Use Cold Butter: Cold butter is crucial for creating a flaky shortbread crust.
- Don’t Overwork the Dough: Overworking the dough will result in a tough crust.
- Parchment Paper is Your Friend: Lining the baking dish with parchment paper makes it easy to lift the bars out and prevents sticking.
- Let Cool Completely: Allow the bars to cool completely before cutting to ensure the filling sets properly.
- Rhubarb Variations: Feel free to adjust the amount of rhubarb to your liking, or add other fruits like strawberries or raspberries for a mixed berry flavor.
Prep Time: 20 minutes Cook Time: 50-55 minutes Total Time: 1 hour 15 minutes
Nutritional Information: (per serving, approximate) Note: Nutritional information can vary based on specific ingredients used. This is an estimate.
- Calories: 350
- Protein: 4g
- Sodium: 150mg
Conclusion:
These Rhubarb Shortbread Bars offer a delightful balance of sweet and tangy flavors, all wrapped in a buttery, crumbly crust. They’re easy to make, perfect for sharing, and a wonderful way to celebrate rhubarb season. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. Enjoy the comforting flavors and the satisfying textures of this classic treat!
Questions and Answers About This Recipe:
Q1: Can I use frozen rhubarb in this recipe?
A: Yes, you can use frozen rhubarb. However, be sure to thaw it completely and drain any excess liquid before using it in the recipe. Excess moisture can make the filling too runny and affect the texture of the bars.
Q2: Can I make these bars ahead of time?
A: Absolutely! Rhubarb Shortbread Bars are a great make-ahead dessert. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The flavors actually meld together and improve over time.
Q3: Can I add other fruits to the rhubarb filling?
A: Certainly! Rhubarb pairs wonderfully with other fruits, such as strawberries, raspberries, or apples. Adding about 1 cup of chopped strawberries or raspberries to the rhubarb filling will give the bars a delicious mixed berry flavor.
Q4: My shortbread crust is too crumbly and won’t press together. What should I do?
A: If your shortbread crust is too crumbly, try adding a tablespoon or two of cold water or melted butter to the mixture. This will help bind the ingredients together and make it easier to press the crust into the baking dish. Be careful not to add too much liquid, as this can make the crust tough.
Q5: How do I prevent the filling from bubbling over during baking?
A: To prevent the rhubarb filling from bubbling over, make sure your oven is preheated to the correct temperature and that you are using a baking dish that is large enough to accommodate the filling. You can also place a baking sheet underneath the dish to catch any drips. Another tip is to prick the crust with a fork before adding the filling to allow steam to escape.
