Introduction:
Indulge in the delightful flavors of spring with these rhubarb shortbread bars. Tangy rhubarb compote layered over a buttery shortbread crust, topped with a crumbly streusel—these bars are a perfect balance of sweet and tart, ideal for enjoying seasonal rhubarb at its peak.
Ingredients for Rhubarb Shortbread Bars:
For Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For Rhubarb Compote:
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
How to Make Rhubarb Shortbread Bars:
- Prepare Shortbread Crust:
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add flour and salt, and mix until crumbly and well combined.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 15-18 minutes, or until the crust just starts to turn golden brown around the edges. Remove from oven and let cool slightly.
- Make Rhubarb Compote:
- In a medium saucepan, combine chopped rhubarb, granulated sugar, and water over medium heat.
- Cook, stirring occasionally, until rhubarb starts to break down and become tender, about 8-10 minutes.
- In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the rhubarb mixture.
- Cook for another 2-3 minutes, stirring constantly, until the mixture thickens.
- Remove from heat and stir in vanilla extract. Let the compote cool slightly.
- Prepare Streusel Topping:
- In a separate bowl, combine flour, oats, brown sugar, and melted butter. Mix until crumbly and all ingredients are well incorporated.
- Assemble and Bake:
- Spread the rhubarb compote evenly over the cooled shortbread crust.
- Sprinkle the streusel topping evenly over the rhubarb layer.
- Return the pan to the oven and bake for 25-30 minutes, or until the streusel is golden brown.
- Remove from oven and let cool completely in the pan on a wire rack.
- Serve:
- Once cooled, cut into bars of desired size.
- Serve the rhubarb shortbread bars as they are or with a dollop of whipped cream or vanilla ice cream.
About the Main Ingredients:
- Rhubarb: Known for its tart flavor, rhubarb becomes sweet and tender when cooked, making it perfect for desserts like these bars.
- Shortbread Crust: A classic buttery base that provides a crisp foundation for the rhubarb and streusel layers.
- Streusel Topping: Adds a crunchy texture and additional sweetness to balance the tartness of the rhubarb, creating a delightful contrast in every bite.
Enjoy these rhubarb shortbread bars as a delicious treat during rhubarb season, or any time you crave a fruity and buttery dessert. Perfect for sharing with friends and family, these bars are sure to become a favorite in your baking repertoire.
