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.
Ingredients
Scale
- 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
Instructions
- Prepare Pan: Grease and line an 8×8-inch pan with parchment paper, ensuring complete coverage for effortless removal.
- 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.
- 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.
- Bake Crust: Slide pan into a preheated 350°F oven, baking for 12-15 minutes until a delicate golden color emerges.
- 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.
- Thicken Filling: Dissolve cornstarch in water, gently fold into the simmering fruit, and stir in vanilla extract to create a luscious, aromatic mixture.
- Assemble Bars: Spread the cooled fruit filling evenly over the pre-baked shortbread crust, then delicately crumble the reserved dough across the surface.
- Final Bake: Return to the oven for 30-35 minutes, baking until the crumble topping achieves a golden-brown, crisp finish.
- Cool and Serve: Allow bars to cool completely at room temperature for clean slicing, optionally dusting with powdered sugar or pairing with whipped cream.
- 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