Description
Buttery rhubarb shortbread bars with a sweet-tart filling and crumbly topping, finished with a simple vanilla glaze.
Ingredients
Scale
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3 cups rhubarb, chopped
- 1/2 cup grenadine syrup
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 2–3 teaspoons milk
- 1/2 teaspoon vanilla
- pinch salt
Instructions
- Chop rhubarb into small pieces and mix with grenadine syrup, then let sit for 1-2 hours or overnight and drain
- Preheat oven to 375°F and line a square baking pan with parchment paper
- Beat butter until smooth, then add sugar and mix until light and fluffy
- Add vanilla, flour, and salt, mixing until a soft dough forms
- Press more than half the dough into the pan and bake for 15 minutes until lightly golden
- Reduce oven temperature to 350°F
- Mix drained rhubarb with sugar and flour, then spread over baked crust
- Break remaining dough into chunks and scatter over the top
- Bake for 45-50 minutes until golden and rhubarb is tender
- Cool completely, then drizzle with glaze if desired before slicing
Notes
- Do not overmix the dough to keep the crust tender
- Drain rhubarb thoroughly after soaking to avoid soggy bars
- Allow bars to cool completely before cutting for clean slices
- Add extra sugar if skipping the grenadine soak
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 535
- Sugar: 55
- Sodium: 150
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 85
- Fiber: 2
- Protein: 4
- Cholesterol: 54