These Rhubarb Shortbread Bars have a crispy crust and a creamy filling that is so yummy!!!
I’m so lucky I have a sister who shares the bounty of her rhubarb with me! Because we only have a short rhubarb season in Wisconsin I freeze 2 or 4 cup batches so I can make rhubarb recipes all year long!
These bars are one of my absolute favorite! I’m going to warn you, they go fast!!!
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Ingredients in the Rhubarb Shortbread Bars…
For the shortbread crust this recipe requires flour, sugar, and butter.
The filling uses 4 cups of chopped rhubarb. You can use either fresh or frozen rhubarb. If you use frozen rhubarb let it fully thaw in a colander over a bowl. This way it will drain off any extra moisture that may come from freezing.
The remainder of the filling is made up of eggs, sugar, flour, and salt.
Making the Shortbread Crust…
Before you start mixing the crust preheat the oven to 350 degrees.
Cut the flour and sugar into the butter until it is mixed well. Press the crust into a lightly greased 9 x 13 baking dish.
Bake the crust for 15 minutes.
Making the Filling for the Rhubarb Shortbread Bars…
You can mix up the filling for these Rhubarb Shortbread Bars while the crust is baking!
In a medium mixing bowl combine the eggs, sugar, flour and salt. Beat these ingredients together.
Stir in the chopped rhubarb.
Make sure if you’re using frozen rhubarb that you’ve thawed it completely and let it drain before adding it to the filling mixture. I’ve already made these bars and needed to bake them an extra 30 minutes because I didn’t let my rhubarb fully thaw and drain. They were too runny. So if this happens to you don’t worry! Just pop them back in the oven for an extra bit of time!
Pour the filling into the baked shortbread crust.
Bake the bars in the 350 degree oven for 45 minutes. The filling should firm up once they start to cool.
These Rhubarb Shortbread Bars go nicely with a cup of coffee or tea. Or on their own too!!! So yummy!
Enjoy!!!
Rhubarb Shortbread Bars
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Equipment
Ingredients
Shortbread Crust
- 1 cup butter
- 2 cups flour
- 3/4 cup sugar
Filling
- 4 cups chopped rhubarb fresh or frozen, thawed and drained
- 4 large eggs
- 2 cups sugar
- 1/2 cup flour
- 1 1/2 teaspoon salt
Instructions
- Preheat oven to 350°
- Cut the flour and sugar into the butter until it is mixedwell. Press the crust into a lightlygreased 9 x 13 baking dish. Bake the crust for 15 minutes.
- While the crust is baking mix up the filling.In a medium mixing bowl combine the eggs, sugar, flour and salt. Beat these ingredients together. Stir in the chopped rhubarb. Make sure if you’re using frozen rhubarb that you’ve thawed it completely and let it drain before adding it to the filling mixture. I’ve already made these bars and needed to bake them an extra 30 minutes because I didn’t let my rhubarb fully thaw and drain. They were too runny. So if this happens to you just pop them back in the oven for an extra bit of time!Pour the filling into the baked shortbread crust.Bake the bars in the 350 degree oven for 45 minutes.
- Enjoy!
