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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!