Rhubarb Shortbread Bars
Rhubarb Shortbread Bars
Ingredients:
Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
Rhubarb Filling:
- 4 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
Directions:
1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, sugar, and salt for the shortbread crust. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden.
4. While the crust is baking, prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, salt, and lightly beaten eggs. Stir until well mixed.
5. Pour the rhubarb mixture over the pre-baked shortbread crust, spreading it out evenly.
6. Bake for an additional 30-35 minutes, or until the filling is set and the top is golden brown.
7. Allow the bars to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift the bars out of the dish. Cut into squares and serve.
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