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:
- 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!