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Buttery rhubarb shortbread bars with golden crust and vibrant pink filling, sliced and ready to serve.

Rhubarb Shortbread Bars

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.

  • Total Time: 65–75 minutes
  • Yield: 16–20 bars 1x

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
  2. 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 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. In a mixing bowl, whisk together the sugar, eggs, flour, vanilla, and salt until smooth. Fold in the chopped rhubarb.
  5. 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. Let the bars cool completely in the pan. Once cool, refrigerate for easier slicing. Cut into squares and serve.

Notes

Add ½ cup chopped strawberries with the rhubarb for a berry twist. Use a gluten-free flour blend to make it gluten-free. Add lemon zest for extra zing. Dust with powdered sugar or a vanilla glaze before serving. Use thawed and drained frozen rhubarb if fresh isn’t available.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 14g
  • Sodium: 60mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

Keywords: rhubarb, shortbread, dessert, bars, spring, summer