Rhubarb Bars with Shortbread (Print Version)
# Ingredients:
→ Crust and Topping
01 -
1 cup butter, softened (2 sticks)
02 -
3/4 cup granulated sugar
03 -
1 and 1/2 teaspoons vanilla extract
04 -
2 cups all-purpose flour, spooned and leveled
05 -
3/4 teaspoon kosher salt
→ Rhubarb Filling
06 -
3 cups rhubarb, chopped (about 5 stalks)
07 -
1/2 cup grenadine syrup, to be drained eventually
08 -
3/4 cup granulated sugar
09 -
1/4 cup all-purpose flour
10 -
1 tablespoon lemon juice (optional)
11 -
1 teaspoon lemon zest (optional)
→ Glaze
12 -
1 cup powdered sugar
13 -
2-3 teaspoons milk (more or less to taste)
14 -
1/2 teaspoon vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
Chop rhubarb into bite-size pieces, splitting each stalk lengthwise if needed. Toss with 1/2 cup grenadine syrup in a bowl, stir to coat, and let sit for 1-2 hours at room temperature or overnight in the fridge. Stir occasionally. When ready to use, drain the rhubarb in a colander.
02 -
Preheat the oven to 375°F (190°C). Line an 8x8 or 9x9-inch square pan with parchment paper or spray with nonstick coating.
03 -
In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy. Add 3/4 cup granulated sugar and beat for 1-2 minutes until light and fluffy. Add 1 and 1/2 teaspoons vanilla and mix. Gradually add 2 cups all-purpose flour and 3/4 teaspoon kosher salt. Mix until dough forms a ball, scraping sides as needed. Do not overmix.
04 -
Divide dough, setting aside slightly less than half for the topping. Press the remaining dough into the prepared pan, creating a raised edge if desired. Chill for 10-20 minutes if possible. Bake at 375°F (190°C) for 15 minutes, or until edges are lightly browned. Press center down if it puffs up. Cool slightly.
05 -
In a medium bowl, combine drained rhubarb, 3/4 cup sugar, and 1/4 cup all-purpose flour. Add 1 tablespoon lemon juice and 1 teaspoon zest, if desired, for brightness.
06 -
Pour rhubarb mixture over the baked crust. Break the reserved shortbread dough into medium chunks and scatter over the filling, leaving some areas exposed.
07 -
Reduce oven temperature to 350°F (175°C). Bake for 45-50 minutes, or until the shortbread topping is golden in spots and rhubarb is tender. A fork should slide easily into the rhubarb.
08 -
Let the bars cool completely. For faster cooling, place the pan in the freezer briefly.
09 -
In a medium bowl, whisk together 1 cup powdered sugar, 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Adjust consistency with more milk if necessary. Drizzle glaze over cooled bars and allow it to set for 20-30 minutes before slicing.
# Notes:
01 -
For a vibrant red filling, soak rhubarb in grenadine syrup, but this step is optional.