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!
PrintStrawberry Rhubarb Shortbread Bars
- 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
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:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a bowl, beat butter and sugar until creamy.
- Add flour and salt, mixing until a dough forms.
- Press evenly into the bottom of the prepared pan.
- Bake for 15 minutes, then set aside to cool slightly.
Make the Strawberry Rhubarb Filling:
- In a saucepan over medium heat, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Cook, stirring frequently, until the mixture thickens (about 5–7 minutes).
- Remove from heat and stir in vanilla extract. Let cool slightly.
Make the Streusel Topping:
- In a bowl, mix sugar, flour, melted butter, and cinnamon until crumbly.
Assemble & Bake:
- Spread the strawberry rhubarb filling over the shortbread crust.
- Sprinkle the streusel topping evenly over the filling.
- Bake for 30–35 minutes, or until the topping is golden brown.
- 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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