Strawberry Rhubarb Shortbread Bars

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

  1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, beat butter and sugar until light and fluffy.
  3. Add flour and salt, mixing until a dough forms.
  4. Press ⅔ of the dough into the prepared baking pan, reserving the rest for the topping.
  5. Bake the crust for 10 minutes, then remove from the oven.
  6. In a saucepan, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.
  7. Cook over medium heat, stirring until the mixture thickens.
  8. Remove from heat and stir in vanilla extract.
  9. Spread the filling evenly over the pre-baked crust.
  10. Crumble the reserved dough over the filling.
  11. Bake for 30-35 minutes or until the topping is golden brown.
  12. Let cool completely before slicing.
  13. 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

Strawberry Rhubarb Shortbread Bars

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!

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Strawberry Rhubarb Shortbread Bars

Strawberry Rhubarb Shortbread Bars

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  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Rhubarb Shortbread Bars have a buttery, crumbly shortbread crust topped with a sweet-tart strawberry rhubarb filling and a golden streusel topping. They’re the perfect spring and summer dessert, easy to make and bursting with fresh fruit flavor!


Ingredients

Units Scale

For the Shortbread Crust:

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt

For the Strawberry Rhubarb Filling:

  • 1 1/2 cups strawberries, hulled and chopped
  • 1 1/2 cups rhubarb, chopped
  • 2/3 cup (130g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract

For the Streusel Topping:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 teaspoon cinnamon (optional)

Instructions

Make the Shortbread Crust:

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
  2. In a bowl, beat butter and sugar until creamy.
  3. Add flour and salt, mixing until a dough forms.
  4. Press evenly into the bottom of the prepared pan.
  5. Bake for 15 minutes, then set aside to cool slightly.

Make the Strawberry Rhubarb Filling:

  1. In a saucepan over medium heat, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.
  2. Cook, stirring frequently, until the mixture thickens (about 5–7 minutes).
  3. Remove from heat and stir in vanilla extract. Let cool slightly.

Make the Streusel Topping:

  1. In a bowl, mix sugar, flour, melted butter, and cinnamon until crumbly.

Assemble & Bake:

  1. Spread the strawberry rhubarb filling over the shortbread crust.
  2. Sprinkle the streusel topping evenly over the filling.
  3. Bake for 30–35 minutes, or until the topping is golden brown.
  4. Let cool completely before slicing into bars.

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • Swap strawberries for raspberries or blueberries for a different twist.
  • Serve warm with vanilla ice cream for an extra treat!

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