Rhubarb Shortbread Bars
These Rhubarb Shortbread Bars have a crispy crust and a creamy filling that is so yummy!!! These bars are one of my absolute favorite! I’m going to warn you, they go fast!!!
Servings: 20 servings
Calories: 264kcal
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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!
Your Own Private Notes
Nutrition
Calories: 264kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 271mg | Potassium: 104mg | Fiber: 1g | Sugar: 28g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
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