Simple Joy: Sweet Strawberry Rhubarb Shortbread Bars Recipe

Buttery shortbread meets tangy rhubarb and sweet strawberry in a delectable shortbread bars recipe that promises pure dessert bliss.

Summer’s most vibrant fruits dance together on a crumbly, golden base of rich, melt-in-your-mouth pastry.

The combination creates a perfect balance between tart and sugary flavors that will make taste buds sing.

Crimson fruit compote spreads luxuriously across a tender, crisp shortbread crust, creating a stunning visual and flavor contrast.

Each bite delivers a harmonious blend of textures and bright, seasonal ingredients.

These bars offer a delightful twist on classic desserts that showcase fresh produce at its finest.

Serve these irresistible treats and watch everyone reach for seconds.

Baking Instructions for Sweet-Tart Bars

• Prepare the Base

Mix butter and sugar until creamy and soft. Blend in flour, salt, and vanilla to create a crumbly mixture. Set aside a portion of the dough for topping.

• Create the Crust

Press the remaining dough firmly into a lined baking pan. Bake until edges turn light golden, about 12-15 minutes.

• Cook the Fruit Filling

Combine rhubarb, strawberries, sugar, and lemon juice in a saucepan. Simmer until fruit softens. Thicken with a cornstarch slurry, stirring until the mixture becomes glossy. Add vanilla and let cool slightly.

• Assemble and Finish

Spread fruit mixture over the baked crust. Sprinkle reserved dough crumbles on top. Return to the oven and bake until topping turns golden brown, approximately 30-35 minutes.

• Cool and Serve

Allow bars to cool completely before cutting. For extra indulgence, dust with powdered sugar or serve with a dollop of whipped cream.

• Storage

Keep bars in a sealed container at room temperature for two days or refrigerate up to five days.

Flavor Upgrades and Texture Tips for Rhubarb Bars

• Make-Ahead Magic: Prepare the shortbread crust and fruit filling a day ahead, then assemble and bake when ready to serve for maximum convenience and fresh flavor.
• Gluten-Free Option: Swap traditional flour with a gluten-free all-purpose blend to make this dessert accessible for those with wheat sensitivities.
• Seasonal Fruit Swap: Replace strawberries and rhubarb with other seasonal fruits like peaches, blueberries, or cherries for year-round enjoyment.
• Perfect Cutting Technique: Chill the bars completely before slicing to ensure clean, neat edges and prevent crumbling.
• Low-Sugar Alternative: Reduce sugar content by using stevia or monk fruit sweetener, and choose fresh ripe fruits for natural sweetness.

How to Serve Bars with Color and Class

• Sweet Dessert Pairing: Serve these bars alongside a scoop of vanilla bean ice cream for a delightful contrast between warm, crumbly shortbread and cool, creamy ice cream.
• Summer Brunch Centerpiece: Display these bars on a beautiful ceramic platter with fresh mint leaves and whole strawberries for an elegant and colorful presentation during weekend brunches.
• Picnic Perfect Treat: Pack these bars in individual parchment paper wraps for easy outdoor sharing, making them an ideal dessert for family gatherings, park picnics, or beach outings.
• Tea Time Companion: Place these bars on a rustic wooden board with a pot of Earl Grey tea, creating a sophisticated afternoon snack that complements the tea's delicate flavor profile.

Storage Advice for Keeping Shortbread Crisp

• Smart Refrigeration Strategy: Keep bars in an airtight container, layering between parchment paper to prevent sticking and maintain fresh texture. Seal edges tightly to block moisture and preserve crumbly shortbread quality.
• Freezing Magic: Wrap individual bars in plastic wrap, then place in freezer-safe container. Bars stay delicious for up to 3 months. Thaw at room temperature for 1-2 hours before enjoying.
• Quick Freshness Hack: Place a small paper towel inside storage container to absorb excess moisture, keeping shortbread crisp and fruit filling vibrant. Replace paper towel every 24 hours for best results.
• Temperature Intelligence: Refrigerate bars if room exceeds 70°F to prevent fruit filling from becoming soggy. Cold storage extends edible window and maintains optimal taste and texture. Remove from fridge 15 minutes before serving to soften slightly.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 223 kcal

Servings: 16

Ingredients for Strawberry Rhubarb Shortbread Bars

• Unsalted Butter: Provides rich, creamy texture and helps bind the shortbread, choose high-quality European-style butter for extra flavor.
• Granulated Sugar: Sweetens and helps create a crisp, golden shortbread base, opt for fine-grain sugar for smoother texture.
• All-Purpose Flour: Creates the tender, crumbly base of the shortbread, use fresh flour for best results.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.
• Vanilla Extract: Adds warm, aromatic depth to the shortbread, choose pure vanilla for most authentic flavor.

• Fresh Rhubarb: Brings tangy, vibrant tartness, select firm stalks with bright color and no blemishes.
• Fresh Strawberries: Adds natural sweetness and gorgeous color, pick ripe, deeply red berries for maximum flavor.
• Granulated Sugar: Balances rhubarb's tartness and helps create jammy consistency, adjust to taste based on fruit ripeness.
• Lemon Juice: Brightens flavors and helps fruit maintain vivid color, fresh-squeezed works best.
• Cornstarch: Thickens fruit filling and prevents runny texture, mix thoroughly to avoid lumps.
• Vanilla Extract: Rounds out fruit flavors with subtle warmth, complements both strawberries and rhubarb.

• Powdered Sugar: Optional elegant dusting, adds visual appeal and extra touch of sweetness.
• Whipped Cream: Optional creamy accompaniment, provides rich contrast to fruit's tartness.

Tools That Make Shortbread Bars a Snap

• Baking Pan (8×8-inch): Essential for creating perfectly sized bars with crisp edges.
• Parchment Paper: Helps easily lift bars out of pan and prevents sticking.
• Mixing Bowl: Great for combining shortbread dough ingredients smoothly.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Saucepan: Perfect for cooking fruit filling to right consistency.
• Wooden Spoon or Spatula: Helps stir fruit mixture and mix dough.
• Small Bowl: Useful for mixing cornstarch and creating filling thickener.
• Electric Mixer or Whisk: Helps beat butter and sugar until light and fluffy.
• Cooling Rack: Allows bars to cool evenly after baking.
• Knife: Needed for slicing bars into neat pieces.

Sweet Strawberry Rhubarb Shortbread Bars

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4.5 from 9 reviews

• Total Time: 55 minutes
• Yield: 17 1x

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Description

Irresistible strawberry rhubarb shortbread bars blend sweet and tangy flavors in a delightful dessert. Crumbly buttery crust and jewel-toned fruit filling create a perfect summer treat that satisfies dessert cravings.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup granulated sugar
• 1 ½ cups strawberries (diced)
• 1 ½ cups rhubarb (diced, fresh or frozen)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ tsp vanilla extract

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Instructions

1. Prepare Pan: Grease and line an 8×8-inch pan with parchment paper, ensuring complete coverage for effortless removal.
2. Craft Shortbread Base: Cream butter and sugar until pale and silky, then gently fold in flour, salt, and vanilla extract to form a crumbly dough.
3. Separate Crumble: Set aside 3/4 cup of dough for topping, pressing the remaining mixture firmly into the prepared pan to create an even, compact layer.
4. Bake Crust: Slide pan into a preheated 350°F oven, baking for 12-15 minutes until a delicate golden color emerges.
5. Develop Fruit Filling: In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice over medium heat, simmering until fruits soften and release their vibrant juices.
6. Thicken Filling: Dissolve cornstarch in water, gently fold into the simmering fruit, and stir in vanilla extract to create a luscious, aromatic mixture.
7. Assemble Bars: Spread the cooled fruit filling evenly over the pre-baked shortbread crust, then delicately crumble the reserved dough across the surface.
8. Final Bake: Return to the oven for 30-35 minutes, baking until the crumble topping achieves a golden-brown, crisp finish.
9. Cool and Serve: Allow bars to cool completely at room temperature for clean slicing, optionally dusting with powdered sugar or pairing with whipped cream.
10. Store: Preserve in an airtight container at room temperature for 2 days or refrigerate up to 5 days for extended enjoyment.

Notes

• Prevent Soggy Crust: Pre-bake the shortbread base for 12-15 minutes to create a barrier that stops fruit juices from making the bottom layer mushy.
• Fruit Consistency Control: Simmer rhubarb and strawberries gently to release natural pectin without breaking down fruits completely, maintaining a slight texture in the filling.
• Cornstarch Thickening Technique: Mix cornstarch with cold water before adding to hot fruit mixture to prevent lumps and ensure smooth, even thickening of the filling.
• Temperature Management: Allow bars to cool completely at room temperature to set the filling properly and achieve clean, precise cutting without crumbling or falling apart.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 17
• Calories: 200
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg