Description
Delicious rhubarb bars featuring a buttery shortbread crust, a creamy tangy filling, and a sweet crumble topping—perfect for a comforting homemade dessert.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 6 tbsp salted butter (melted and slightly cooled)
- 1/8 tsp salt
- 1/3 cup confectioners’ sugar
For the filling:
- 1 cup white sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 1/2 cups chopped rhubarb (1/2-inch pieces)
- 2 large eggs (room temperature)
- 1/8 tsp salt
For the crumble topping:
- 1/4 tsp baking powder
- 1/4 cup salted butter (cold and cubed)
- 1/4 tsp ground cinnamon
- 1/4 cup rolled oats
- 1/4 cup brown sugar (packed)
- 1/4 cup all-purpose flour
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a bowl, whisk together flour, confectioners’ sugar, and salt. Add melted butter and mix until combined. Press evenly into the pan and bake for 10–12 minutes until lightly golden.
3. In another bowl, whisk sugar, flour, and salt. Add eggs and heavy cream, whisking until smooth. Stir in chopped rhubarb. Pour mixture over the baked crust and return to oven for 20 minutes.
4. In a separate bowl, mix flour, oats, brown sugar, cinnamon, and baking powder. Cut in cold butter until crumbly.
5. Remove pan from oven, sprinkle crumble topping evenly over filling, and return to oven. Bake for 25–30 minutes until set in the center.
6. Allow bars to cool for 30–60 minutes, then refrigerate until fully chilled for easier slicing.
7. Lift from pan using parchment, slice into bars, and serve.
Notes
Chilling the bars fully helps them set and makes cleaner slices.
You can add extra rhubarb slices on top before the final bake for a decorative finish.
Store in the refrigerator for best texture and freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 2100
- Sugar: 180g
- Sodium: 300mg
- Fat: 105g
- Saturated Fat: 65g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 310g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 300mg