Best Rhubarb Shortbread Bars Recipes
RHUBARB SHORTBREAD BARS
A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Provided by Kitchen Witch
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
- Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
- Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
- Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g
BLUEBERRY RHUBARB SHORTBREAD BARS
These shortbread bars are somewhere in-between a summer pie and ashortbread cookie. The filling isn't overly sweet so it allows the flavors of fresh summer rhubarb and blueberries to really shinethrough.Shortbread recipe from Sticky, Chewy, Messy, Gooey.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Step 1:
- Pre-heat oven to 325. Grease a 9-inch square baking dish with non-stick cooking spray and set aside. Step 2:
- Sift flour into a medium bowl and set aside. In the bowl of an electric mixer, beat butter powdered sugar and 1/2 cup granulated sugar on high speed until light and fluffy; mix in vanilla until will combined. Stir in flour just until combined. Step 3:
- Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown; shape remaining dough into a disk and wrap tightly with seran wrap; chill in refrigerator for 30 minutes. Step 4:
- When bottom layer is done baking, set aside to cool and prepare filling. Combine rhubarb, water, 1/3 cup granulated sugar and cornstarch in a heavy duty saucepan over medium heat; stir occasionally and let mixture cook until fruit has formed a thick jam-like consistency (5-10 minutes). Remove from heat and fold in blueberries. Step 5:
- Pour fruit filling over crust. Remove remainder of dough from refrigerator and use all of it by dropping large crumbs over fruit layer so that the layer is completely covered. Place back into oven and bake for about 30 minutes or until edges are very lightly golden
- brown. Step 6:
- Remove from oven and allow to cool before cutting into bars and serving. Store at room temperature up to two days.
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