Sweet and Tangy Rhubarb Bars with Shortbread Crust Delight

Delight in these Rhubarb Bars with Shortbread Crust, a sweet and tangy treat perfect for spring gatherings.

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Prep Time 20

Cook Time 1

Cooling Time 45

Total Time 2 5

Servings: 16 slices

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Shortbread Crust

1 cup All-Purpose Flour
1 cup Powdered Sugar
1 pinch Salt
½ cup Unsalted Butter melted

Filling

2 cups Fresh or Frozen Rhubarb chopped
¾ cup Granulated Sugar
2 tablespoons All-Purpose Flour
1 pinch Salt
2 large Eggs
½ cup Heavy Whipping Cream or whole milk

Topping

½ cup Flour
½ cup Oats can be gluten-free
½ cup Brown Sugar
¼ cup Unsalted Butter cold and cut into pieces

Equipment

Mixing bowls
baking dish
whisk
spatula

Method

Preparation

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
In a mixing bowl, whisk together the ingredients for the crust and press into the prepared dish. Bake for 10-12 minutes.
In another bowl, whisk together the filling ingredients, then fold in the rhubarb.
Pour the filling over the pre-baked crust and bake for about 20 minutes.
Combine the topping ingredients in a bowl, then sprinkle over the rhubarb filling and bake for an additional 25-30 minutes.
Remove from the oven and let cool in the dish for 30-60 minutes before chilling in the refrigerator.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

For best results, allow the bars to cool completely before slicing. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

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