Strawberry & Rhubarb Shortbread Bars Recipe!

Hello lovelies,

Guess who’s back… back again! Oh yes, it’s the return of the shortbread bars.

I know I only shared the plum shortbread bars recently but I physically couldn’t hold this recipe in for any longer. I was ready to combust with excitement for you guys to make a batch of these shortbread bars for yourself.

I’m really in my ‘shortbread bars era’ at the moment, I throughly enjoy baking them and my family throughly enjoy eating them – so it’s a win, win really.

Today’s bars are just magical. They tickle the tastebuds with their tartness, they have a beautiful crunch to them, a gooey, jammy centre and they most importantly pack a real strong hard punch in flavour. These bars scream spring/summer to me and boy, does that give me the thrill!

So, if these bars have caught your eye and got those saliva glands salivating, you know the drill. Keep on scrolling below and you’ll find the recipe:

Category: Sweet Treat

Servings: 5 Long Bars Or 10 Squares

Prep Time: 20 Minutes

Bake Time: 40-50 Minutes

Chill Time: 1-2 Hours

Overall Time: 3+ Hours

Ingredients You Need For The Shortbread Base & Topping:

  • 103g Of Plain Flour
  • 65g Of Granulated Sugar
  • 1/2tsp Of Baking Powder
  • 115g Of Unsalted Butter, Cold & Cut Into Cubes
  • 1 Egg Yolk

Ingredients You Need For The Fruit Filling:

  • 160g Of Fresh Strawberries, Stork Removed & Chopped Into Small Pieces
  • 150g Of Rhubarb, Chopped Into 1cm Pieces
  • 1tsp Of Lemon Extract
  • 50g Of Granulated Sugar
  • 2tbsp Of Strawberry Jam
  • 1tbsp Of Cornflour

How To Make The Shortbread Base & Topping:

  • Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a large bowl, stir together 103g of plain flour, 65g of granulated sugar and 1/2tsp of baking powder until combined.
  • Next, add the 115g of cold, cubed butter into the bowl and using your fingers, rub the butter into the dry ingredients until it resembles bread crumbs.
  • Add the 1 egg yolk and mix it in with your finger tips until the mixture comes together to create a light dough ball.
  • Add 2/3 of the dough into the base of the prepared loaf tin and using your fingers or a spatula, press the dough into an even layer to create the base of the bar.
  • Place the remaining 1/3 of dough to one side.

How To Make The Filling:

  • In a large bowl, add the 160g of chopped strawberries, 150g of chopped rhubarb, 1tsp of vanilla extract, 2tbsp of strawberry jam, 1tbsp of cornflour and 50g granulated sugar and mix together to combine.
  • Pour the fruit filling on top of the shortbread base and spread out evenly.
  • Crumble the remaining 1/3 of the shortbread over the top of the fruit filling, allowing some fruit to still show through.
  • Place into the oven and bake for 40-50 minutes, until the shortbread is golden brown.
  • Once baked, remove from the oven and allow to fully cool in the loaf tin.
  • When cooled, place into the fridge for 1-2 hours to set.
  • Finally, remove from the fridge and carefully take the shortbread bars out of the loaf tin. Using a sharp knife, cut into 5 long rectangle shortbread bars or cut the 5 rectangle bars in half to create 10 square pieces.

That’s your Strawberry & Rhubarb Shortbread Bars prepared, baked and chilled, ready for you to enjoy!

These bars scream spring/summer and I couldn’t be happier about it.

Who wouldn’t love munching on one of these bars in the warmer days ahead? It’s light, refreshing and paired with some cream, it’s a real treat!

These bars are exactly what my ‘shortbread bars series’ was missing! Something sweet, tart, zesty with a crunch.

Let me know in the comments below if you make these bars yourself and if you do, what your thoughts are on them. Are you a fruity shortbread lover?

Sending you all tons of love & hugs as always,

Elle xo


1 Comment

  1. April 18, 2024 / 12:04 pm

    I haven’t had rhubarb in such a long time, and this recipe sounds like the perfect way to have some again. Delicious!

Leave a Reply