Description
Delight in these tangy and sweet Rhubarb Bars with a buttery shortbread crust. The rhubarb is soaked in grenadine syrup to enhance its natural tartness and vibrant color, layered over a tender shortbread base, then topped with rustic chunks of shortbread and baked to golden perfection. Finished with a smooth vanilla glaze, these bars offer a perfect balance of tart, sweet, and buttery flavors in every bite. Ideal for spring or summer dessert tables, they combine simple pantry ingredients with fresh rhubarb for a homemade treat that’s both impressive and comforting.
Ingredients
Shortbread Crust
- 1 cup butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon kosher salt
Rhubarb Filling
- 3 cups rhubarb, chopped (about 5 stalks)
- 1/2 cup grenadine syrup (for soaking, to be drained)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 teaspoons milk (adjust to desired consistency)
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Prep the Rhubarb: Chop the rhubarb into 1/2 to 1-inch bite-sized pieces by first splitting each stalk lengthwise into halves or thirds to avoid large chunks.
- Soak the Rhubarb: Combine chopped rhubarb with 1/2 cup grenadine syrup in a bowl and stir to coat. Let it sit on the counter for 1-2 hours, stirring occasionally, or refrigerate overnight. This step enhances the rhubarb’s color and sweetness. When ready, drain the mixture completely using a colander.
- Preheat Oven and Prepare Pan: Set oven to 375°F. Line an 8×8 or 9×9-inch pan with parchment paper or apply nonstick spray. Set aside.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 1 cup softened butter until creamy and smooth, scraping down sides as needed. Add 3/4 cup granulated sugar and beat 1-2 minutes until light and fluffy. Mix in 1 1/2 teaspoons vanilla extract.
- Add Dry Ingredients: Stir in 2 cups flour and 3/4 teaspoon kosher salt. Beat until dough just comes together into a ball; avoid overmixing to keep crust tender.
- Divide Dough: Split dough into two portions, slightly more than half and the smaller remainder. Cover smaller portion and refrigerate for topping later.
- Form and Bake Crust: Press larger dough portion evenly into the pan. Dampening hands can help. Optionally, raise edges about 1/2 inch for a crust border. Chill 10-20 minutes for firm dough, then bake at 375°F for about 15 minutes until edges are light brown. If the crust puffs during baking, gently press it down while still hot.
- Prepare Rhubarb Filling: Lower oven temperature to 350°F. Drain the soaked rhubarb and transfer to a bowl. Stir in 3/4 cup sugar and 1/4 cup flour to thicken. Optionally add lemon juice and zest to brighten flavors; this is recommended but can be omitted for purists.
- Assemble Bars: Pour rhubarb filling evenly over the baked crust. Break off medium chunks from the reserved refrigerated dough and scatter on top, not covering the entire surface.
- Bake Completed Bars: Bake at 350°F for 45-50 minutes until the shortbread topping is golden in spots and rhubarb is tender (a fork should slide in easily).
- Cool Bars: Allow bars to cool completely on a wire rack or refrigerate/freezer to speed cooling.
- Prepare Glaze and Finish: In a bowl, whisk together powdered sugar, 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth. Adjust milk quantity to reach drizzle consistency. Drizzle over cooled bars and let glaze set 20-30 minutes before slicing.
Notes
- Soaking rhubarb in grenadine syrup is optional but enhances color and sweetness significantly.
- Lemon juice and zest are optional but bring a bright contrast to rhubarb’s tartness.
- Cold dough pressed into a hot oven yields tender shortbread crust.
- Shortbread topping chunks can be sized as preferred; larger pieces add rustic texture.
- Bars can be cooled quickly by refrigerating or freezing before glazing.
