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Lyna Recipes

Rhubarb Bars with Shortbread Crust Recipe

Buttery shortbread bars topped with sweet-tart rhubarb filling and finished with a soft glaze for an easy spring dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12 Bars
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust:
  • * 2 cups all-purpose flour
  • * 1 cup butter softened
  • * 1 cup powdered sugar
  • * 1 pinch salt
  • * 1 teaspoon vanilla extract
For the Rhubarb Filling:
  • * 3 cups rhubarb chopped
  • * 3/4 cup granulated sugar
  • * 1 tablespoon lemon juice
  • * 1 teaspoon lemon zest
  • * 1/2 cup grenadine syrup
For the Glaze:
  • * 1/4 cup powdered sugar
  • * 2 teaspoons milk
  • * 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper.
  2. In a bowl, mix flour, butter, powdered sugar, salt, and vanilla until crumbly.
  3. Press mixture evenly into prepared baking pan.
  4. Bake crust for 15-18 minutes until edges are lightly golden.
  5. In another bowl, combine rhubarb, granulated sugar, lemon juice, lemon zest, and grenadine syrup.
  6. Spread rhubarb mixture evenly over the warm crust.
  7. Bake for 25-30 minutes until filling is bubbling lightly and rhubarb is tender.
  8. Cool bars completely in the pan.
  9. Stir together powdered sugar, milk, and vanilla for the glaze and drizzle lightly over cooled bars.
  10. Slice into bars and serve.

Notes

Store bars refrigerated for up to 5 days. Allow bars to cool completely before slicing for clean cuts. Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained thoroughly first.