When the first signs of summer hit—bright sunshine, blooming gardens, and farmers’ markets bursting with color—you know it’s rhubarb season. And nothing captures that sweet-tart magic better than a batch of homemade Rhubarb Shortbread Bars.
With buttery, melt-in-your-mouth shortbread layered with vibrant rhubarb filling, these bars are the ultimate nostalgic summer dessert. Whether you’re hosting a backyard BBQ, going on a picnic, or just treating yourself to a sunny afternoon snack, these bars are the perfect balance of tangy and sweet.
If you love fruity desserts but want something simple, classic, and absolutely irresistible, you’re going to fall hard for these Rhubarb Shortbread Bars.
🥄 Why You’ll Love These Bars
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Easy to make: No fancy ingredients or special tools needed.
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Sweet and tangy: The rhubarb filling strikes the perfect flavor balance.
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Perfect for summer gatherings: Transportable and picnic-ready.
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Old-fashioned charm: A throwback dessert with timeless appeal.
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Make ahead friendly: They taste even better the next day!
📝 Ingredients (20 Servings)
For the Shortbread:
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2 cups all-purpose flour
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½ cup granulated sugar
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1 cup unsalted butter, cold and cubed
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¼ tsp salt
For the Rhubarb Filling:
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2 ½ cups fresh rhubarb, diced
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1 cup granulated sugar
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2 tbsp cornstarch
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2 tbsp lemon juice
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½ tsp vanilla extract
⏱ Prep & Bake Time
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Prep Time: 15 minutes
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Cook Time: 40–45 minutes
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Cooling Time: 1 hour
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Total Time: About 2 hours (including cooling)
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Yield: 20 bars
👩🍳 Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Make the Shortbread Base
In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press ⅔ of the mixture firmly into the bottom of the prepared pan. Reserve the remaining dough for the topping.
Step 3: Prepare the Rhubarb Filling
In a medium saucepan, combine the rhubarb, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy (about 8–10 minutes).
Step 4: Assemble
Spread the rhubarb filling evenly over the shortbread base. Crumble the reserved shortbread dough over the top.
Step 5: Bake
Bake for 40–45 minutes, or until the top is golden and the filling is bubbling slightly.
Step 6: Cool and Slice
Allow the bars to cool completely in the pan before lifting out and slicing into squares.
🌞 Perfect for Summer Treats
These Rhubarb Shortbread Bars are everything summer dreams are made of:
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Sweet enough for dessert, but light enough for a midday snack.
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Easy to transport—perfect for picnics, cookouts, and beach days.
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A beautiful pink hue that looks stunning on any dessert table.
Pair them with a glass of iced tea, lemonade, or even a scoop of vanilla ice cream for the ultimate summer treat!
💡 Tips & Variations
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Strawberry-rhubarb version: Add 1 cup diced strawberries to the filling for a twist.
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Make it gluten-free: Use a gluten-free 1:1 baking flour blend.
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Extra lemony: Add lemon zest to both the shortbread dough and rhubarb filling.
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More crumbly topping: Mix a tablespoon of oats or chopped almonds into the reserved dough before sprinkling it over the top.
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Frozen rhubarb? Thaw and drain well before using.