Rhubarb Dream Bars (Print Version)
Tangy rhubarb filling atop a buttery shortbread crust creates the perfect balance of sweet and tart in these delightful dessert squares.
# Ingredients:
→ Shortbread Crust
01 -
1 cup unsalted butter, softened (approximately 2 sticks)
02 -
2 cups all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1/4 teaspoon salt
→ Rhubarb Filling
05 -
4 large eggs
06 -
2 cups granulated sugar
07 -
1/2 cup all-purpose flour
08 -
1/2 teaspoon vanilla extract
09 -
3 cups finely chopped fresh rhubarb
# Steps to Follow:
01 -
Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
02 -
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, and mix until crumbly and well combined. Press the mixture evenly into the bottom of the prepared pan.
03 -
Place the crust in the preheated oven and bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
04 -
In a separate bowl, whisk the eggs until frothy. Add the sugar, flour, and vanilla extract. Whisk until smooth and fully combined. Gently fold in the chopped rhubarb.
05 -
Carefully pour the rhubarb mixture over the warm crust and spread it evenly with a spatula.
06 -
Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set and just beginning to turn golden on top.
07 -
Let the bars cool completely at room temperature. Transfer to the fridge and chill for at least one hour before slicing into squares or rectangles.
# Additional Notes:
01 -
Using parchment paper with an overhang makes it easy to lift the bars out of the pan once they have cooled.
02 -
Press the crust evenly using the bottom of a measuring cup for a solid foundation.
03 -
For even baking, chop rhubarb into small, uniform pieces.
04 -
Chilling the bars makes cutting easier and enhances the flavors.