Description
Rhubarb shortbread bars are a delightful treat that combines the tartness of fresh rhubarb with the buttery goodness of shortbread, perfect for any gathering.
Ingredients
- Fresh rhubarb: 2 cups, chopped (about 250 grams)
- Unsalted butter: 1 cup (226 grams), softened
- Granulated sugar: 1 cup (200 grams), divided
- All-purpose flour: 2 cups (250 grams)
- Cornstarch: 1/2 cup (60 grams)
- Vanilla extract: 1 teaspoon (5 ml)
- Salt: 1/4 teaspoon
- Powdered sugar: for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cornstarch, and salt, then gradually add to the creamed mixture until just combined.
- In a saucepan, combine chopped rhubarb with 1/2 cup of granulated sugar and cook over medium heat for 5-7 minutes until softened.
- Press two-thirds of the shortbread dough into the bottom of a prepared baking dish.
- Spoon the cooled rhubarb mixture over the shortbread base and spread evenly.
- Crumble the remaining one-third of the shortbread dough over the rhubarb filling.
- Bake for 35-40 minutes until the top is lightly golden.
- Allow to cool completely in the pan on a wire rack before slicing and serving.
Notes
- Use fresh rhubarb for the best flavor.
- Adjust the sugar in the rhubarb filling to taste.
- Consider adding other fruits like strawberries for variation.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb, shortbread, dessert, bars, baking