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