Why You’ll Love This Recipe

These Strawberry Rhubarb Shortbread Bars combine a buttery, melt-in-your-mouth shortbread crust with a sweet and tangy strawberry-rhubarb filling. They are perfect for spring and summer gatherings, offering a delicious balance of flavors in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

Unsalted butter, softened
Granulated sugar
All-purpose flour
Salt

For the Strawberry Rhubarb Filling:

Fresh strawberries, diced
Rhubarb, diced
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract

For the Topping:

Reserved shortbread dough
Powdered sugar (for dusting, optional)

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a bowl, beat butter and sugar until light and fluffy.
Add flour and salt, mixing until a dough forms.
Press ⅔ of the dough into the prepared baking pan, reserving the rest for the topping.
Bake the crust for 10 minutes, then remove from the oven.
In a saucepan, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring until the mixture thickens.
Remove from heat and stir in vanilla extract.
Spread the filling evenly over the pre-baked crust.
Crumble the reserved dough over the filling.
Bake for 30-35 minutes or until the topping is golden brown.
Let cool completely before slicing.
Dust with powdered sugar if desired.

Servings and Timing

Servings: 9-12 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Nutty Crunch: Add chopped almonds or pecans to the topping.
Extra Citrus: Add orange zest for a citrusy kick.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
Coconut Twist: Sprinkle shredded coconut over the topping.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months; thaw before serving.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, but thaw and drain excess liquid before using.

How do I prevent the shortbread from becoming too crumbly?

Make sure to press the dough firmly into the pan and bake it slightly before adding the filling.

Can I make these bars ahead of time?

Yes! They taste even better the next day after the flavors meld.

What can I use instead of rhubarb?

Try raspberries or extra strawberries for a similar tart flavor.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust the baking time accordingly.

Do I need to refrigerate these bars?

If storing for more than a day, refrigeration helps keep them fresh longer.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts.

Can I use a different crust?

A graham cracker or oat crust would work well too.

What can I serve these with?

They pair well with whipped cream or a scoop of vanilla ice cream.

Can I make this recipe vegan?

Yes! Use a plant-based butter substitute for the shortbread crust.

Conclusion

Strawberry Rhubarb Shortbread Bars are a delightful, fruit-filled dessert perfect for any occasion. With their buttery crust and tangy-sweet filling, they are sure to become a favorite treat!