Description
Rhubarb shortbread bars are a delightful treat that combines the tartness of fresh rhubarb with the buttery goodness of shortbread, perfect for any dessert table.
Ingredients
- Fresh rhubarb: 2 cups, chopped (about 300 grams)
- Unsalted butter: 1 cup (226 grams), softened
- Granulated sugar: 1 cup (200 grams)
- All-purpose flour: 2 cups (240 grams)
- Powdered sugar: for dusting
- Lemon zest: 1 tablespoon (from about 1 lemon)
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Wash and chop the fresh rhubarb into small pieces and set aside.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the all-purpose flour, salt, and lemon zest to the butter mixture and mix until just combined.
- If not sweetened earlier, mix in a tablespoon of sugar with the chopped rhubarb.
- Press two-thirds of the shortbread mixture into the bottom of a baking dish, then spread the rhubarb over it.
- Crumble the remaining shortbread mixture over the rhubarb.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until golden.
- Let cool completely, dust with powdered sugar, and cut into squares or rectangles before serving.
Notes
- Fresh rhubarb is best; look for firm, vibrant stalks.
- Adjust sweetness by adding more sugar to the rhubarb if desired.
- Serve with whipped cream or vanilla ice cream for added flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb, shortbread, dessert, bars, baking