Can I use frozen rhubarb for these bars?

Yes. Thaw and drain frozen rhubarb thoroughly, then pat dry before mixing with sugar and cornstarch to prevent excess moisture.

How do I prevent a soggy shortbread crust?

Parbake the crust until the edges just begin to turn golden, and allow it to cool slightly before adding the filling. This seals the bottom and keeps it crisp.

Can I make these bars gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different but still buttery and delicious.

What’s the best way to store leftover bars?

Keep cooled bars in an airtight container at room temperature for up to three days. For longer storage, freeze in a single layer on a baking sheet before transferring to a resealable bag; thaw before serving.

Rhubarb Shortbread Bars: 5 Irresistible Springtime Delights

Print Recipe

Bright and tangy rhubarb curd with a touch of ginger is layered on a buttery shortbread crust and topped with silky Swiss meringue, creating the perfect springtime dessert bar.

Author: Alice Bali
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 5 hours 10 minutes
Yield: 9 bars 1x
Category: Dessert
Method: Baking
Cuisine: American, French

Ingredients

Scale

For the Rhubarb Puree

3 cups (360 g) fresh rhubarb, chopped

⅓ cup (67 g) granulated sugar

¼ cup (60 g) water

2 tsp (4 g) fresh ginger, grated

For the Shortbread Crust

½ cup (113 g) unsalted butter, room temperature

¼ cup (50 g) granulated sugar

1 tsp (5 g) vanilla extract

½ tsp (3 g) kosher salt

1 cup (120 g) all-purpose flour

For the Rhubarb Curd

¾ cup (150 g) granulated sugar

3 tbsp (24 g) all-purpose flour

3 large eggs

2 tbsp (30 g) lemon juice, fresh

1 cup (380 g) rhubarb puree

For the Swiss Meringue (optional)

1 egg white (30 g)

¼ cup (50 g) granulated sugar

Pinch kosher salt

1 tsp (5 g) vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.

2. Make the Rhubarb Puree: In a pot, combine rhubarb, sugar, and water. Cook over medium heat 10 minutes until soft, adding ginger for the last 2 minutes. Puree and strain through a sieve; reserve 1 cup.

3. Prepare the Shortbread Crust: Cream butter and sugar, add vanilla, salt, and flour. Press into prepared pan and bake 15 minutes.

4. Make the Rhubarb Curd: Whisk sugar, flour, eggs, lemon juice, and rhubarb puree. Pour over hot crust and bake 20–25 minutes until set. Cool 1 hour, then chill 3 hours.

5. Optional Swiss Meringue: In a heatproof bowl over simmering water, whisk egg white, sugar, and salt until 160°F and smooth. Whip to stiff peaks, add vanilla, then spread or pipe over chilled bars. Refrigerate until ready to slice.

Notes

Store uncovered in the fridge up to 1 week, or freeze (before meringue) up to 3 months.

For a simpler finish, omit meringue and dust with powdered sugar.

Nutrition

Serving Size: 1 bar
Calories: 330 kcal
Sugar: 35 g

Keywords: rhubarb bars, rhubarb curd, Swiss meringue

Find it online: https://leasrecipes.com/breakfast/rhubarb-shortbread-bars/