Sweet & Tangy Strawberry Rhubarb Shortbread Bars Recipe

Sweet memories flood back whenever I bake these delightful strawberry rhubarb shortbread bars.

Seasonal produce makes magic happen in this irresistible dessert.

Crisp buttery layers melt beneath vibrant fruit ribbons that dance across your palate.

Neighbors always request this recipe after their first bite.

Summer’s bounty shines through each carefully crafted square of deliciousness.

Ripe strawberries and tangy rhubarb create a perfect balance of flavors.

Baking these bars connects us to simple kitchen joys that spark happiness.

I promise you’ll want to share every last crumb with loved ones.

Creative Takes on Strawberry Rhubarb Bars

• Gluten-Free Version: Replace regular flour with a gluten-free flour blend, ensuring the same texture and flavor for those with wheat sensitivities.
• Vegan Adaptation: Swap butter for coconut oil or vegan margarine, and use plant-based sugar to create a dairy-free and egg-free version of the classic shortbread bars.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the fruity essence of the dessert.
• Berry Alternate: Replace strawberries and rhubarb with mixed berries like blueberries, raspberries, and blackberries for a different seasonal fruit profile.

Bar Baking FAQs You’ll Appreciate

• Can I use frozen fruits instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Thaw and drain them first to prevent excess moisture in the filling.

• How do I know when the fruit filling is ready?

The filling is ready when it thickens and becomes slightly glossy, which happens after adding cornstarch and cooking for 1-2 minutes.

• What if my rhubarb is very tart?

Increase the sugar in the fruit mixture by 1-2 tablespoons to balance the tartness. Taste the filling before spreading it on the crust.

• Can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for the best texture and consistency.

Why Strawberry Rhubarb Bars Are a Classic Combo

• Perfect for showcasing seasonal strawberries and rhubarb with minimal kitchen skills required.
• Total time under an hour, making it an ideal recipe for spontaneous baking adventures or last-minute gatherings.
• Enjoy as a standalone treat or dress up with powdered sugar, whipped cream, or a scoop of vanilla ice cream for extra indulgence.
• Bars stay fresh at room temperature for two days or refrigerate up to five days, allowing you to prepare ahead and savor later.

Ingredients You’ll Need for These Shortbread Bars

• Butter: Provides rich flavor and helps create a tender, crumbly shortbread crust. Room temperature butter works best for easy mixing.
• Sugar: Adds sweetness and helps create a crisp, golden shortbread texture. Granulated white sugar is ideal.
• Flour: Forms the base of the shortbread crust. All-purpose flour gives the best structure.
• Salt: Enhances overall flavor and balances the sweetness. Use fine table salt.
• Vanilla Extract: Adds depth and aroma to both the crust and filling. Pure vanilla extract recommended.

• Rhubarb, Strawberries: Fresh, seasonal fruits create a perfect tangy-sweet combination. Choose ripe, firm fruits for best results.
• Lemon Juice: Brightens the fruit flavor and helps balance sweetness. Fresh lemon juice preferred.
• Cornstarch: Thickens the fruit filling and helps create a smooth, jammy consistency.

• Powdered Sugar: Optional topping for extra sweetness and elegant presentation. Adds a light, decorative touch.
• Whipped Cream or Ice Cream: Optional serving suggestion that complements the fruity bars. Enhances the dessert's richness.

Instructions for Sweet-Tart Rhubarb Bars

Step 1: Prepare Baking Setup

Warm up the oven to 350F. Grab an 8-inch baking pan and coat it with parchment paper, allowing extra paper to hang over the sides for easy removal later.

Step 2: Create Shortbread Base

• Flour
• Salt
• Vanilla extract

Mix until the dough looks delightfully crumbly.

Step 3: Form Shortbread Crust

Set aside about 3/4 cup of dough for topping. Press the remaining dough firmly into the pan’s bottom, creating an even layer.

Step 4: Prebake Crust

Slide the pan into the oven and bake for 12-15 minutes until the edges turn a lovely golden color.

Step 5: Prepare Fruity Filling

• Rhubarb
• Strawberries
• Sugar
• Lemon juice

Cook over medium heat, stirring occasionally, until fruit softens beautifully.

Step 6: Thicken Fruit Mixture

Whisk cornstarch with water in a small bowl, then stir into the fruit. Continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and stir in vanilla extract.

Step 7: Assemble Bars

Spread the fruit mixture evenly over the prebaked crust. Sprinkle the reserved dough crumbles across the top.

Step 8: Final Baking

Return to the oven and bake for 30-35 minutes until the topping turns a gorgeous golden brown.

Step 9: Cool and Serve

Allow bars to cool completely. Slice into squares and optionally dust with powdered sugar or serve with a dollop of whipped cream.

Step 10: Store Leftovers

Keep bars in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Tips to Balance Strawberry and Rhubarb Flavors

• Prevent Soggy Crust: Pat the shortbread dough firmly into the pan to create a compact base that resists fruit moisture.
• Balance Fruit Sweetness: Adjust sugar levels based on the ripeness of strawberries and tartness of rhubarb for perfect flavor harmony.
• Master Fruit Filling Consistency: Cook the fruit mixture until it thickens slightly, stirring constantly to avoid burning and ensure a smooth texture.
• Customize Dietary Needs: Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version without compromising taste.
• Enhance Serving Options: Experiment with serving temperatures- enjoy warm for gooey texture or chilled for a firmer bar with intensified fruit flavors.

How to Store and Slice These Bars Just Right

• Store bars in an airtight container for maximum freshness, keeping them cool for up to 5 days.
• Keep bars at room temperature for 2 days, preserving their delightful texture and flavor.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container for up to 3 months.
• Warm bars gently in the microwave for 10-15 seconds or let them sit at room temperature for soft, delicious results.

What to Serve with Rhubarb Shortbread

• Select a Riesling or Pinot Grigio to complement the sweet-tart strawberry rhubarb flavor, cutting through the buttery shortbread richness.
• Serve with vanilla bean ice cream or fresh whipped cream to enhance the dessert's texture and balance the tangy fruit notes.
• Brew chamomile or lavender tea to highlight the delicate fruit flavors and provide a soothing accompaniment to the rich, buttery bars.
• Choose a light, fruity sparkling rosé that mirrors the dessert's berry undertones and adds a celebratory touch to the dessert experience.

Strawberry Rhubarb Shortbread Bars Recipe

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4.9 from 35 reviews

• Total Time: 55 minutes
• Yield: 16 1x

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Description

Sweet and tangy strawberry rhubarb shortbread bars blend classic summer flavors with buttery, crumbly goodness. Rich shortbread base and fruit filling create a perfect balance of textures that will delight your dessert cravings with each delectable bite.

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Ingredients

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Fruit Layer:

• 1 ½ cups rhubarb, diced (fresh or frozen)
• 1 ½ cups strawberries, diced
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

Shortbread Base:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

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Instructions

1. Prepare the baking vessel by greasing and lining an 8×8-inch pan with parchment paper, ensuring complete coverage for easy removal.
2. Create the shortbread base by creaming butter and sugar until the mixture becomes pale and velvety in texture.
3. Incorporate flour, salt, and vanilla extract into the butter mixture, gently mixing until a crumbly dough forms.
4. Separate approximately 3/4 cup of the dough for the crumble topping, setting it aside.
5. Firmly press the remaining dough into the prepared pan, creating an even, compact layer.
6. Bake the shortbread crust in a preheated oven at 350°F for 12-15 minutes, watching for a delicate golden hue.
7. While the crust bakes, combine rhubarb, strawberries, sugar, and lemon juice in a saucepan over medium heat.
8. Simmer the fruit mixture, stirring periodically, until the fruits soften and release their vibrant juices.
9. Dissolve cornstarch in water, then gently fold into the simmering fruit to create a luscious, thickened filling.
10. Remove the fruit mixture from heat and stir in vanilla extract for an aromatic enhancement.
11. Allow the fruit filling to cool slightly, then spread evenly over the pre-baked shortbread crust.
12. Crumble the reserved dough delicately across the fruit layer, ensuring an even, rustic distribution.
13. Return the pan to the oven and bake for 30-35 minutes until the crumble topping achieves a golden-brown finish.
14. Remove from the oven and let the bars cool completely to room temperature for clean, precise slicing.
15. Optional: Dust with powdered sugar or serve alongside whipped cream or a scoop of vanilla ice cream.
16. Store the bars in an airtight container, keeping at room temperature for 2 days or refrigerated for up to 5 days.

Notes

• Customize the shortbread base by swapping some flour with almond or oat flour for a gluten-free alternative that maintains a delicate, crumbly texture.
• Control fruit filling’s consistency by adjusting cornstarch amount – less for a runnier texture, more for a thicker, jam-like spread that won’t make the crust soggy.
• Select ripe, in-season strawberries and fresh rhubarb for maximum flavor intensity and natural sweetness that reduces the need for additional sugar.
• Enhance flavor complexity by adding a pinch of ground cardamom or ginger to the fruit filling, creating a subtle warmth that complements the tangy rhubarb and sweet strawberries.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 223
• Sugar: 10 g
• Sodium: 35 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 31 mg