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Tangy Rhubarb Bars with Creamy Shortbread Drizzle

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These tangy rhubarb bars feature a crisp shortbread base topped with a bright rhubarb filling and a luscious creamy shortbread drizzle, perfect for a quick and comforting dessert.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups (about 350 g) fresh rhubarb stalks, chopped
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons (16 g) all-purpose flour
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon (optional)
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1–2 tablespoons (15–30 ml) heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch pan or line with parchment paper with an overhang for easy removal.
  2. In a large bowl, cream together ¾ cup softened unsalted butter and ⅓ cup granulated sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon vanilla extract and ¼ teaspoon salt.
  3. Gradually mix in 1 ½ cups all-purpose flour until combined and a crumbly dough forms. If dough feels too dry, add a teaspoon of cold water.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden around edges. Remove from oven but keep oven on.
  5. In a bowl, toss 3 cups chopped rhubarb with ½ cup granulated sugar, 2 tablespoons flour, 1 tablespoon lemon juice, and ¼ teaspoon ground cinnamon (if using) until evenly coated.
  6. Pour the rhubarb filling over the warm crust and spread evenly. Bake for another 25-30 minutes until filling is bubbly and set. Tent with foil if crust edges brown too fast.
  7. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons melted butter, 1-2 tablespoons heavy cream, and ½ teaspoon vanilla extract until smooth and pourable.
  8. Let bars cool completely in the pan on a wire rack, about 1 hour. Drizzle the creamy shortbread topping evenly over the bars.
  9. Use parchment overhang to lift bars from pan. Cut into 9 squares. Serve at room temperature or chilled.

Notes

Use frozen rhubarb thawed and drained if fresh is unavailable. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free drizzle, use coconut oil or dairy-free margarine and almond or oat milk instead of heavy cream. Press dough firmly to avoid soggy base and tent with foil if edges brown too quickly. Let bars cool fully before drizzling to prevent melting.

Nutrition

Keywords: rhubarb bars, shortbread drizzle, tangy dessert, easy rhubarb recipe, spring dessert, homemade bars

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