Rhubarb Shortbread Bars Recipe!

Hello lovelies,

I’m back with yet another shortbread bar recipe, I told you, I’m in my shortbread bar era! I’m on a mission to create as many of these recipes as possible and quite frankly, no one can stop me at this point!

Now, you guys know me well enough by now to know that every single recipe I share with you guys, I love to absolute pieces, otherwise I just wouldn’t share them (can you imagine me sharing a bake I didn’t like, that would be utter madness). Anyway, with that being said, I do have firm favourites, ones that stand out that little bit more than the others and one of them is today’s shortbread bar.

I know I say that with every shortbread bar recipe but honestly, these are top tier.

On the chopping block today is rhubarb and my word, does this rhubarb filling just make you crave it time and time again.

It’s the type of filling which makes your eyes squint with the tartness and your mouth salivate with its moreish taste. Oh, and it works beautifully alongside the vanilla shortbread base and topping.

So, if this rhubarb shortbread bar has caught your eye and got you wanting more, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 9-12

Prep Time: 1Hr 10Minutes

Bake Time: 60 Minutes

Overall Time: 2Hrs 15Minutes


Ingredients You Need For The Shortbread Base & Topping:

  • 170g Of Unsalted Butter
  • 105g Of Caster Sugar
  • 65g Of Light Brown Sugar
  • 2tsp Of Vanilla Extract
  • 280g Of Plain Flour

Ingredients You Need For The Rhubarb Filling:

  • 400g Of Rhubarb, Cleaned & Diced
  • 150g Of Raspberries
  • 1tbsp Of Lemon Juice
  • 100g Of Granulated Sugar
  • 3tbsp Of Cornflour

How To Make The Rhubarb Filling:

  • Firstly, gather together your equipment and ingredients, line a 8” square loose-bottomed baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
  • Secondly, in a small bowl, using a fork, smash the 150g of raspberries up and then transfer into a large bowl.
  • Next, wash and dry the rhubarb,
  • Now, cut the rhubarb into small diced pieces and add them into the bowl with the smashed raspberries and 2tbsp of sugar.
  • Cover over the bowl with a tea cloth and allow to sit/marinate for 1 hour.

How To Make The Shortbread Base & Topping:

  • Whilst the rhubarb is marinating, it’s time to make the shortbread.
  • In a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
  • Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
  • Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs.
  • Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
  • Place the baking tin into the oven and bake for 18-20 minutes, until golden brown.
  • When baked, remove from the oven.

How To Assemble:

  • After one hour of the rhubarb marinating, drain the rhubarb if there is a lot of liquid in the bowl.
  • Then, add the remaining sugar and 1tbsp of lemon juice into the bowl with the marinated rhubarb and mix to combine.
  • Next, sprinkle the 3tbsp of cornflour into the rhubarb bowl and mix again to combine.
  • Once the shortbread has baked, evenly spread the finished rhubarb filling across the top of the shortbread base.
  • Take the remaining shortbread dough and crumble it across the top of the rhubarb filling.
  • Sprinkle a pinch of demerara sugar across the top of the entire bar.
  • Place into the oven and bake for 30-35 minutes, until the shortbread topping is golden brown and the rhubarb filling is bubbling.
  • Then, once baked, remove from the oven and allow to cool completely in the tin.
  • Finally, carefully remove the bars from the tin and using a sharp knife cut into 9-12 bars.

That’s your Rhubarb Shortbread Bar prepared and baked, ready for you to enjoy!


Notes:

  • For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
  • These rhubarb shortbread bars should last 5 days in an airtight container at room temperature (or in the fridge if you prefer).

I’m absolutely obsessed with the outcome of these and I truly believe you will be too.

If you love your sweet, tart tasting fruit, rhubarb is the perfect addition to these bars.

Have you got any fruits you’d like to see me add into this series of mine? If you do, let me know and I’ll be sure to write them on my list. I’m always open to new ideas!

Let me know in the comments below if you make this rhubarb shortbread bars yourself and if you do, what your thoughts are on it? I’ve got to say it guys, this is my favourite to date! Is it yours?

Sending you all tons of love & hugs as always,

Elle xo

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