These Strawberry Rhubarb Shortbread Bars feature a buttery, crumbly shortbread crust topped with a sweet-tart strawberry rhubarb filling and finished with a golden, crunchy crumble topping. Perfect for spring and summer gatherings, these bars are an easy, crowd-pleasing dessert that highlights the classic combination of strawberries and rhubarb.
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and no special equipment needed.
- Sweet & Tart Balance – The perfect combination of fresh strawberries and tangy rhubarb.
- Buttery Shortbread Crust – A rich, melt-in-your-mouth base that pairs perfectly with the fruit filling.
- Great for Any Occasion – Perfect for potlucks, picnics, or as an afternoon treat.
- Make-Ahead Friendly – Stores well and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Crust & Crumble Topping:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Salt
- Unsalted butter (cold, cubed)
- Vanilla extract
For the Strawberry Rhubarb Filling:
- Fresh strawberries (hulled and diced)
- Fresh rhubarb (chopped)
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
For Garnish (Optional):
- Powdered sugar (for dusting)
- Whipped cream
- Vanilla ice cream
Directions
Step 1: Make the Shortbread Crust
- Preheat Oven – Set to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, granulated sugar, brown sugar, and salt.
- Cut in Butter – Use a pastry cutter or food processor to mix in cold butter until the mixture resembles coarse crumbs.
- Press & Bake – Press ⅔ of the mixture into the pan and bake for 15 minutes, until slightly golden. Set aside.
Step 2: Make the Strawberry Rhubarb Filling
- Combine Ingredients – In a saucepan, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla.
- Cook Until Thickened – Simmer over medium heat for 5-7 minutes until the fruit softens and the mixture thickens. Let cool slightly.
Step 3: Assemble & Bake
- Spread the Filling – Pour the strawberry rhubarb mixture over the pre-baked crust.
- Add the Crumble Topping – Sprinkle the remaining shortbread mixture over the filling.
- Bake Again – Bake for 30-35 minutes until the topping is golden brown and the filling is bubbling.
- Cool Completely – Let the bars cool in the pan before slicing.
Step 4: Serve & Enjoy
- Dust with Powdered Sugar – Optional, for a beautiful finish.
- Serve with Ice Cream or Whipped Cream – A scoop of vanilla ice cream makes these bars even more delicious!
Servings and Timing
- Servings: 12 bars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cooling Time: 1 hour
Variations
- Cinnamon-Spiced Version – Add ½ teaspoon of cinnamon to the shortbread crust.
- Nutty Crunch – Stir in chopped pecans or almonds into the crumble topping.
- Mixed Berry Bars – Swap some of the rhubarb for blueberries or raspberries.
- Gluten-Free Option – Use a gluten-free all-purpose flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months and thaw at room temperature before serving.
- Reheating: Enjoy at room temperature or warm slightly in the microwave for 10-15 seconds.
FAQs
Can I use frozen strawberries and rhubarb?
Yes! Thaw and drain excess liquid before using.
Why is my crust too crumbly?
Make sure the butter is very cold and press the crust firmly into the pan.
Can I make this ahead of time?
Yes! These bars taste even better after a few hours as the flavors meld.
What’s the best way to cut clean slices?
Chill the bars first, then use a sharp knife wiped clean between cuts.
Can I use a different fruit instead of rhubarb?
Yes! Try raspberries, cherries, or peaches.
Do I need to cook the fruit filling first?
Yes! Cooking helps thicken the filling and prevents a soggy crust.
How do I get a more golden crumble topping?
Sprinkle a little extra sugar on top before baking.
Can I make this dairy-free?
Yes! Use plant-based butter.
What size pan can I use?
A 9×9-inch pan works best, but you can double the recipe for a 9×13-inch pan.
What’s the best way to serve these bars?
With whipped cream, vanilla ice cream, or just on their own!
Conclusion
These Strawberry Rhubarb Shortbread Bars are the perfect balance of sweet and tart, with a buttery, melt-in-your-mouth crust. Whether for a picnic, dessert table, or a special treat at home, they’re easy to make and absolutely delicious. Try this recipe today and enjoy a fruity, buttery delight!
Description
These Strawberry Rhubarb Shortbread Bars feature a buttery shortbread crust, a sweet-tart strawberry rhubarb filling, and a crumbly topping. They’re the perfect spring and summer dessert that’s easy to make and bursting with fresh flavor!
For the Shortbread Crust & Crumble Topping:
For the Strawberry Rhubarb Filling:
Step 1: Make the Shortbread Crust
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add flour, salt, and vanilla extract, mixing until the dough is crumbly.
- Reserve ¾ cup of the dough for the crumble topping.
- Press the remaining dough firmly into the bottom of the pan.
- Bake for 12-15 minutes, or until lightly golden.
Step 2: Make the Strawberry Rhubarb Filling
- In a saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally, until the fruit softens.
- In a small bowl, mix cornstarch with 1 tablespoon water, then stir into the fruit mixture.
- Cook for 1-2 more minutes until thickened. Remove from heat and stir in vanilla extract.
- Let cool slightly before spreading over the baked shortbread crust.
Step 3: Assemble & Bake
- Crumble the reserved shortbread dough evenly over the fruit filling.
- Bake for 30-35 minutes, or until the topping is golden brown.
- Let cool completely before slicing into bars.
Step 4: Serve & Enjoy
- Optionally, dust with powdered sugar or serve with whipped cream or ice cream.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Notes
- No rhubarb? Replace with extra strawberries or raspberries.
- Gluten-Free Option: Use gluten-free flour blend instead of all-purpose flour.
- Make-Ahead: Bars freeze well for up to 2 months—just thaw before serving.