Rhubarb Shortbread Bars

Posted on June 2, 2025

There’s something magical about the combination of buttery shortbread and tangy-sweet rhubarb. These Rhubarb Shortbread Bars are a spring and summer favorite—bright, creamy, and irresistibly crumbly in all the right ways. Whether you’ve got garden-fresh rhubarb or just found some at the farmer’s market, this easy dessert is the perfect way to celebrate the season. With simple ingredients and a rustic charm, these bars are equally at home at brunch or as a cozy afternoon snack with coffee or tea.

Why You’ll Love This Recipe

These Rhubarb Shortbread Bars are the perfect mix of tart and sweet, with a buttery base that melts in your mouth. They’re easy to make with just a handful of pantry staples and fresh rhubarb. No complicated steps—just layer, bake, and enjoy! Whether you’re a rhubarb lover or new to this unique ingredient, this recipe is a guaranteed crowd-pleaser. Plus, they slice beautifully for a picture-perfect treat, making them ideal for potlucks, tea parties, or your next Pinterest-worthy dessert board.

Ingredients

You don’t need anything fancy to whip up these delicious bars—just a few basic ingredients and fresh rhubarb. Here’s what you’ll need:

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Rhubarb Filling:

2 cups chopped rhubarb (fresh or frozen)
¾ cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
Pinch of salt

Instructions

These Rhubarb Shortbread Bars come together in just a few simple steps. Let’s break it down:

Step-by-Step Directions:

1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.

2. Make the Shortbread Crust
In a medium bowl, cream together the softened butter and powdered sugar until smooth.
Add the flour and salt, and mix until a crumbly dough forms.
Press the dough evenly into the bottom of your prepared baking dish.

3. Bake the Crust
Bake the shortbread base for 15–18 minutes, or until just lightly golden around the edges.
Remove from oven and let it cool slightly while you prepare the filling.

4. Prepare the Rhubarb Filling
In a mixing bowl, whisk together the sugar, eggs, flour, vanilla, and salt until smooth.
Fold in the chopped rhubarb.

5. Pour & Bake Again
Pour the rhubarb mixture over the warm crust and spread evenly.
Return to the oven and bake for another 35–40 minutes, or until the top is set and slightly golden.

6. Cool & Slice
Let the bars cool completely in the pan. Once cool, refrigerate for easier slicing.
Cut into squares and serve!

Servings and Timing

These bars are perfect for sharing and make a generous batch—ideal for gatherings or meal prepping a sweet treat for the week!

Servings: Makes about 16–20 bars, depending on how you slice them.
Prep Time: 15 minutes
Bake Time: 50–60 minutes total
Cooling Time: At least 1 hour before slicing (faster if chilled)

Tips and Variations

Want to make these bars your own? Here are a few ideas to mix things up:

Add strawberries: Mix in ½ cup chopped strawberries with the rhubarb for a sweeter, berry-rich twist.
Make it gluten-free: Use a 1:1 gluten-free flour blend for both the crust and filling.
Citrus boost: Add a teaspoon of lemon zest to the filling for a bright, zesty note.
Top it off: Dust with powdered sugar before serving or drizzle with a simple vanilla glaze for extra flair.
Use frozen rhubarb: Just be sure to thaw and drain well before adding to the filling.

Storage

These Rhubarb Shortbread Bars store beautifully, making them great for make-ahead desserts.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated in a sealed container for up to 5 days. The bars will firm up nicely and taste even better chilled!
Freezer: You can freeze them! Place cut bars between layers of parchment in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I use frozen rhubarb?
Yes! Just thaw and drain it well before using to avoid excess moisture in the filling.

2. Do I need to peel rhubarb before chopping?
Nope! Rhubarb’s skin is totally edible and softens when baked—no peeling needed.

3. Can I make these bars ahead of time?
Absolutely. They’re great made a day ahead and taste even better after chilling.

4. What does rhubarb taste like?
Rhubarb is tart and tangy, similar to green apples or cranberries. It pairs beautifully with sweet ingredients.

5. How do I know when the filling is set?
It should look firm and slightly golden on top. A gentle jiggle in the center is okay—it will set more as it cools.

6. Can I use other fruits in this recipe?
Yes! Try adding strawberries, raspberries, or even apples for a twist on the original.

7. What’s the best way to cut clean slices?
Chill the bars first, then use a sharp knife wiped clean between cuts for neat edges.

Conclusion

Rhubarb Shortbread Bars are the kind of dessert that feels fancy but is oh-so-simple to make. With their buttery crust, tangy fruit filling, and beautiful pink hue, they’re a seasonal treat that never goes out of style. Whether you’re baking for a picnic, a party, or just a quiet coffee break, these bars are sure to impress.

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Rhubarb Shortbread Bars

Why You’ll Love This Recipe