Tangy Rhubarb Shortbread Bars: A Simple Spring Delight
Spring is in the air, and that means rhubarb is in season! If you’re looking for a delicious and easy way to use this tart and vibrant vegetable (yes, it’s technically a vegetable!), look no further than these Rhubarb Shortbread Bars. The buttery, crumbly shortbread base perfectly complements the tangy rhubarb filling, creating a delightful balance of sweet and sour that’s perfect for a springtime treat.
This recipe is incredibly simple to make, requiring only a handful of ingredients and minimal baking experience. Whether you’re a seasoned baker or just starting out, you’ll be able to whip up these bars in no time. They’re perfect for potlucks, picnics, afternoon tea, or simply enjoying as a sweet treat on a sunny day.
## Why You’ll Love These Rhubarb Shortbread Bars:
* **Easy to Make:** This recipe is straightforward and requires minimal effort.
* **Deliciously Tart and Sweet:** The combination of tangy rhubarb and sweet shortbread is irresistible.
* **Perfect for Spring:** Rhubarb is in season in the spring, making this a perfect seasonal treat.
* **Versatile:** These bars can be enjoyed as a snack, dessert, or even breakfast.
* **Portable:** Easy to cut and pack, they’re perfect for picnics and potlucks.
## Ingredients You’ll Need:
### For the Shortbread Crust:
* 1 cup (2 sticks) unsalted butter, cold and cubed
* 1/2 cup granulated sugar
* 1/4 teaspoon salt
* 2 cups all-purpose flour
### For the Rhubarb Filling:
* 1 1/2 pounds rhubarb, trimmed and chopped (about 4-5 cups)
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon lemon zest
* 1/4 teaspoon ground ginger (optional, but adds a lovely warmth)
* 1 tablespoon water
## Equipment You’ll Need:
* 9×13 inch baking pan
* Parchment paper
* Mixing bowls
* Pastry blender or food processor (optional)
* Measuring cups and spoons
## Step-by-Step Instructions:
### Step 1: Prepare the Shortbread Crust
1. **Preheat your oven to 350°F (175°C).** Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This is crucial for preventing the bars from sticking and allows for clean slicing later. The parchment paper should extend beyond the edges of the pan by a few inches on each side.
2. **Combine the dry ingredients.** In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures the ingredients are evenly distributed, leading to a more consistent shortbread texture. Breaking up any clumps of flour will also help.
3. **Cut in the butter.** Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour. If using a food processor, pulse until the mixture resembles coarse crumbs. Be careful not to over-process, as this can lead to a tough crust. The key here is to keep the butter cold, as this helps create a flaky and tender shortbread.
4. **Press the crust into the pan.** Pour the crumb mixture into the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture evenly into the bottom of the pan. Make sure to pack it tightly to create a solid base for the rhubarb filling. This compacted layer will provide the necessary structure for the bars.
5. **Bake the crust.** Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden brown around the edges. Keep a close eye on it, as it can burn easily. The crust should be firm to the touch. Let the crust cool slightly while you prepare the rhubarb filling.
### Step 2: Prepare the Rhubarb Filling
1. **Combine the rhubarb and sugar.** In a large mixing bowl, combine the chopped rhubarb, sugar, flour, lemon zest, ground ginger (if using), and water. Toss gently to coat the rhubarb evenly with the dry ingredients. This ensures that the rhubarb will soften and release its juices during baking, creating a flavorful and slightly thickened filling.
2. **Pour the filling over the crust.** Carefully pour the rhubarb filling evenly over the partially baked shortbread crust. Spread it out so that it covers the entire surface of the crust. Avoid piling the rhubarb too high in any one spot, as this can lead to uneven baking.
### Step 3: Bake the Rhubarb Shortbread Bars
1. **Bake the bars.** Return the pan to the oven and bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown. The rhubarb should be tender and easily pierced with a fork. The edges of the filling should be slightly caramelized. Check for doneness by gently shaking the pan; the filling should not be overly liquid.
2. **Cool completely.** Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for allowing the filling to set properly and for making it easier to cut the bars cleanly. Don’t be tempted to cut into them while they are still warm, as the filling will be too soft.
### Step 4: Cut and Serve
1. **Lift the bars out of the pan.** Once the bars are completely cool, use the parchment paper overhang to lift them out of the pan. This makes it much easier to cut the bars without damaging them.
2. **Cut into bars.** Cut the bars into squares or rectangles using a sharp knife. For clean cuts, wipe the knife clean between each cut. You can make the bars as large or as small as you like, depending on your preference.
3. **Serve and enjoy!** These Rhubarb Shortbread Bars are delicious served at room temperature or slightly chilled. They can be enjoyed on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.
## Tips for Success:
* **Use cold butter:** Cold butter is essential for creating a flaky and tender shortbread crust. Make sure your butter is straight from the refrigerator and cubed just before using it.
* **Don’t overwork the dough:** Overworking the shortbread dough will result in a tough crust. Mix the butter and flour just until the mixture resembles coarse crumbs.
* **Use fresh rhubarb:** Fresh rhubarb is best for this recipe. Look for firm, bright red stalks with crisp leaves. Avoid rhubarb that is limp or bruised.
* **Adjust the sugar to your taste:** If you prefer a sweeter filling, you can add more sugar to the rhubarb mixture. However, keep in mind that rhubarb is naturally tart, so a little tartness is part of the charm.
* **Add a touch of warmth:** A pinch of ground ginger or cinnamon adds a lovely warmth to the rhubarb filling.
* **Let the bars cool completely:** Letting the bars cool completely is crucial for allowing the filling to set properly and for making them easier to cut.
* **Store properly:** Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
## Variations and Additions:
* **Add nuts:** Chopped walnuts, pecans, or almonds can be added to the shortbread crust or sprinkled on top of the filling for added flavor and texture.
* **Add oats:** For a heartier crust, add 1/2 cup of rolled oats to the shortbread dough.
* **Use different fruit:** While rhubarb is the star of this recipe, you can also use other fruits, such as strawberries, raspberries, or blueberries, in combination with the rhubarb.
* **Make a crumble topping:** Instead of a shortbread crust, you can use a crumble topping made from flour, butter, sugar, and oats.
* **Add a glaze:** A simple glaze made from powdered sugar and milk or lemon juice can be drizzled over the cooled bars for added sweetness and visual appeal.
* **Make mini bars:** Use a mini muffin tin to create individual rhubarb shortbread bars.
## Serving Suggestions:
* Serve these bars as a dessert after a light meal.
* Enjoy them as an afternoon snack with a cup of tea or coffee.
* Pack them in a picnic basket for a delightful outdoor treat.
* Bring them to a potluck or bake sale – they’re sure to be a hit!
* Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
## Rhubarb: A Springtime Delight
Rhubarb is a perennial plant that is native to Asia. It is a popular ingredient in pies, jams, and other desserts. While the leaves of the rhubarb plant are poisonous, the stalks are edible and have a tart, slightly acidic flavor.
Rhubarb is a good source of vitamin K, vitamin C, and fiber. It also contains antioxidants, which can help protect against cell damage. Rhubarb is in season in the spring, making it a perfect ingredient for springtime baking.
## Nutritional Information (approximate, per bar):
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 45-60mg
* Sodium: 50-75mg
* Carbohydrates: 30-40g
* Fiber: 1-2g
* Sugar: 15-20g
* Protein: 2-3g
*(Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.)*
## Conclusion:
These Rhubarb Shortbread Bars are a delightful and easy way to enjoy the flavors of spring. The buttery shortbread crust and tangy rhubarb filling create a perfect balance of sweet and sour that’s sure to please. So, grab some rhubarb and get baking! You won’t be disappointed.
Enjoy your baking adventure, and share your creations with friends and family. Happy baking!
## Recipe Card
**Rhubarb Shortbread Bars**
A classic spring treat featuring a buttery shortbread crust and a tangy rhubarb filling.
**Prep Time:** 20 minutes
**Cook Time:** 55-60 minutes
**Yield:** 16-24 bars
**Ingredients:**
* **Shortbread Crust:**
* 1 cup (2 sticks) unsalted butter, cold and cubed
* 1/2 cup granulated sugar
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* **Rhubarb Filling:**
* 1 1/2 pounds rhubarb, trimmed and chopped (about 4-5 cups)
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon lemon zest
* 1/4 teaspoon ground ginger (optional)
* 1 tablespoon water
**Instructions:**
1. **Prepare the Crust:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. Whisk together flour, sugar, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Bake for 18-20 minutes, or until lightly golden brown. Let cool slightly.
6. **Prepare the Filling:** In a large bowl, combine rhubarb, sugar, flour, lemon zest, ginger (if using), and water.
7. Pour the filling evenly over the partially baked crust.
8. **Bake the Bars:** Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
9. **Cool Completely:** Let cool completely in the pan on a wire rack.
10. **Cut and Serve:** Use the parchment paper to lift the bars out of the pan. Cut into bars and serve.
**Notes:**
* Use cold butter for the best shortbread crust.
* Adjust sugar in filling to your taste.
* Let bars cool completely before cutting.
Enjoy!