Rhubarb Shortbread Streusel Bars
Delightful bars with a tender shortbread base and crumbly streusel topping, balancing tart rhubarb and sweet raspberries, ideal for cozy evenings or gatherings.
Ingredients
Fruit Filling
- 12 oz rhubarb, cleaned and diced
- 1.8 oz raspberries, smashed
- 1 tbsp lemon juice
- 1/2 cup sugar (for filling)
Streusel Topping
- 1/2 cup sugar (for streusel)
- 2 cups all-purpose flour (divided)
- 1 cup butter, cold, in small pieces
- 1 tsp vanilla extract
Optional Glaze
- confectioners’ sugar and milk for glaze Optional for serving
Instructions
Preparation
- Start by marinating the diced rhubarb and smashed raspberries in a bowl, adding the sugar. Gently stir to ensure the fruit is evenly coated. Allow this mixture to sit for about an hour.
- While the fruit marinates, prepare the streusel mixture. In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold pieces of butter and the vanilla extract. Use a fork or pastry cutter to blend the ingredients together until the mixture resembles coarse crumbs.
Baking the Crust
- Take half of the prepared streusel mix and press it firmly into the bottom of a lined baking tin to form the crust. Bake at 350°F for about 15 minutes until lightly golden.
Preparing the Filling
- After the crust has baked, mix the marinated rhubarb and raspberries with the lemon juice and remaining sugar until well combined.
- Pour the fruit mixture evenly over the pre-baked crust and spread it out for even baking.
Baking the Bars
- Finish by sprinkling the remaining streusel over the fruit filling. Bake at 350°F for 40-50 minutes until golden brown on top.
Notes
Ensure your butter is cold when making the streusel for the best texture. Allow the marinated fruit to sit for a full hour to enhance the flavor.