Delicious Rhubarb Shortbread Bars

If you’re looking for a dessert that beautifully balances buttery richness with tangy fruitiness, these Delicious Rhubarb Shortbread Bars are it. With a melt-in-your-mouth shortbread crust and a luscious rhubarb custard filling, these bars are a springtime favorite in our house. They're perfect for potlucks, tea parties, or just a cozy treat with your afternoon coffee.

This recipe makes good use of fresh seasonal rhubarb, and its bright pink hue adds a lovely touch to the bars. Plus, the shortbread base is so easy to make — just press it in and bake. The result is a dessert that’s both elegant and homey, sweet with a zing of tartness in every bite.

Why You’ll Love Rhubarb Shortbread Bars

Simple ingredients: Nothing fancy, just pantry and seasonal basics.
Perfectly sweet-tart: Rhubarb adds brightness to a rich, buttery base.
Beautiful presentation: The pink filling pops against the golden crust.
Make-ahead friendly: Chill and cut them when you’re ready to serve.
Crowd-pleasing: Great for brunches, bake sales, and spring holidays.
Freezer-friendly: Enjoy these seasonal treats any time.

Ingredients You’ll Need

For the Shortbread Crust:

2 cups all-purpose flour – Spoon and level for accuracy.
½ cup granulated sugar – For just the right amount of sweetness.
¼ teaspoon salt – Enhances flavor.
1 cup unsalted butter, cold and cubed – Cold butter creates a flaky, tender crust.

For the Rhubarb Filling:

4 cups fresh rhubarb, chopped – About ½-inch pieces.
1 ½ cups granulated sugar – Balances rhubarb’s natural tartness.
¼ cup cornstarch – Thickens the filling into a custard.
1 teaspoon vanilla extract – Rounds out the flavor.
¼ teaspoon salt – For depth.
3 large eggs, lightly beaten – For richness and structure.

Step-by-Step Instructions

Preheat the oven:
- Set oven to 350°F (175°C).
- Line a 9x13-inch baking dish with parchment paper or lightly grease it.
Make the shortbread crust:
- In a medium bowl, mix together the flour, sugar, and salt.
- Add the cold, cubed butter.
- Use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15–18 minutes, or until it just begins to turn golden.
- Remove from oven and set aside.
Prepare the filling:
- In a large bowl, combine the sugar and cornstarch.
- Stir in the eggs, vanilla extract, and salt.
- Mix well until smooth.
- Fold in the chopped rhubarb until evenly coated.
Pour and bake:
- Pour the rhubarb mixture over the pre-baked shortbread crust.
- Spread evenly with a spatula.
- Return to the oven and bake for 40–45 minutes, or until the filling is set and slightly golden around the edges.
Cool completely:
- Let the bars cool in the pan on a wire rack.
- Once fully cooled, refrigerate for at least 1 hour before slicing.
Slice and serve:
- Lift bars from the pan using parchment paper.
- Slice into squares or rectangles.
- Dust with powdered sugar for a pretty finish, if desired.

Serving and Storage Tips

Serve with: A dollop of whipped cream or a scoop of vanilla ice cream.
To store: Keep covered in the refrigerator for up to 5 days.
To freeze: Freeze bars in a single layer, then transfer to a freezer-safe container. Freeze for up to 2 months.
To thaw: Defrost in the fridge overnight or at room temperature for 1–2 hours.

Helpful Notes

Use fresh rhubarb: Frozen rhubarb may release too much moisture; if using, thaw and drain well.
Add a berry twist: Add 1 cup of chopped strawberries or raspberries for variety.
Make it gluten-free: Use a 1:1 gluten-free flour blend for the crust.
Don’t skip cooling: Chilling helps the filling set for clean slicing.
Cut with care: Use a sharp knife and clean between cuts for tidy bars.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but thaw it completely and drain any excess moisture first.
Can I make these ahead of time?
Definitely! These bars actually taste better after chilling overnight.
Do I need to cook the rhubarb before baking?
No, it bakes and softens perfectly in the oven with the custard.
Can I use other fruits?
Yes — try mixing rhubarb with strawberries, blueberries, or raspberries.
Can I reduce the sugar?
You can reduce by ¼ cup if your rhubarb is especially sweet or if you prefer a more tart flavor.

Final Thoughts

These Delicious Rhubarb Shortbread Bars bring out the best in spring baking — buttery, bright, and bursting with tart-sweet flavor. They’re elegant enough for company but easy enough for a weekday bake, and the combination of rich crust and juicy rhubarb filling is one you’ll crave again and again.

I hope they find a place in your seasonal baking lineup. Share a batch with friends, bring them to your next picnic, or savor one with your morning coffee — they’re as versatile as they are delicious. Happy baking!