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Rhubarb Shortbread Bars

Rated as 4.29 out of 5 Stars
29

"A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream."
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Ingredients

1 h 25 m servings 327
Original recipe yields 9 servings (1 9-inch square dish)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  4. 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.
  5. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts


Per Serving: 327 calories; 11.6 53.8 3.6 68 290 Full nutrition

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Reviews

Read all reviews 29
  1. 31 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a reci...

Most helpful critical review

Upon taking out of oven, it looked beautiful. As it cooled, however, cracks developed in the custard layer which filled with rivers of brown sugar liquid. It became messy and impossible to ser...

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This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a reci...

Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit les...

This seemed a bit boring. Shortbread and rhubarb in custard. Blah - and it seemed too sweet. I'm old enough I'm not going to waste my time to make boring. So I changed it Base - the same ex...

So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly! ...

A very good rhubarb recipe with a very good crust, that really taste like a shortbread. I knew before starting the recipe that I would be cutting back on the amount of sugar. We love the tartn...

Yes I made changes - 3/4 cup brown and 1/4 cup white sugar in the rhubarb mixture; cornstarch instead of flour. Yes, I will make it again and again and again. 4 times already! If you make a lar...

Really good way to use fresh rhubarb. I added a bit of cinnamon & cloves to the rhubarb mixture as we like that flavor with the rhubarb. Very good. Did line my pan with parchment paper for ea...

Upon taking out of oven, it looked beautiful. As it cooled, however, cracks developed in the custard layer which filled with rivers of brown sugar liquid. It became messy and impossible to ser...

So, the shortbread needs a touch of vanilla, and a little nutmeg. I added 1 tsp vanilla to the rhubarb. Also, only used 1/4 cup white sugar and 1/2 cup brown. I still think the sugar should be c...