Serve slightly chilled or at room temperature for best flavor.
Store in an airtight container in the refrigerator for up to 4 days.
These bars also freeze well—wrap individually for easy snacks later.
Variations
Add Almond Flavor: Sprinkle sliced almonds over the rhubarb layer before baking.
Mixed Berry Rhubarb: Combine rhubarb with fresh strawberries or raspberries for a colorful twist.
Citrus Zest: Add a teaspoon of orange or lemon zest to the filling for a bright, tangy flavor.
FAQ
Q: Can I use frozen rhubarb?
A: Yes! Thaw and drain excess liquid before folding into the filling.
Q: How do I prevent a soggy bottom crust?
A: Ensure the shortbread crust is slightly golden before adding the rhubarb filling, and avoid overmixing the filling to keep moisture balanced.
Q: Can I make these bars gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free flour blend suitable for baking.
These Rhubarb Shortbread Bars are a delightful combination of buttery crust and tart rhubarb—a perfect springtime dessert that will impress everyone at your table!
