Rhubarb Shortbread Streusel Bars
Delicious rhubarb shortbread streusel bars with a tender base and crumbly topping, perfect for any occasion.
Ingredients
For the Filling
- 12 oz rhubarb, cleaned and diced adds tartness and moisture
- 1.8 oz raspberries, smashed provides sweetness and color
- 1 tbsp lemon juice enhances flavor balance
- 1/2 cup sugar sweetens the filling
- 1/4 cup all-purpose flour thickens the filling
For the Crust and Topping
- 2 cups all-purpose flour forms the crust and streusel
- 1/2 cup sugar sweetens the crumbly topping
- 1/2 tsp salt balances sweetness
- 1 cup butter, in small pieces provides richness and structure
- 1 tsp vanilla extract adds flavor complexity
For the Optional Glaze
- 3.5 oz confectioners’ sugar optional, for glaze
- 2-3 tsp milk optional, for glaze consistency
- 1/2 tsp vanilla optional, for glaze flavor
Instructions
Preparation
- Begin by marinating your prepared rhubarb and smashed raspberries. In a bowl, mix the diced rhubarb and smashed raspberries with 2 tablespoons of sugar. Cover the bowl and let the mixture sit for about an hour.
- While the fruit is marinating, prepare the streusel topping. In a mixing bowl, combine the flour, sugar, and salt. Add the small pieces of butter, and use your fingers to mix everything together until the mixture resembles coarse crumbs. Press slightly more than half of this mixture into a lined baking tin to form the crust, and set the remainder aside in the refrigerator for later.
Baking
- Bake the crust in your preheated oven at 375°F for about 15 minutes, or until the edges start to turn a light golden color.
- After removing the crust from the oven, reduce the temperature to 350°F. Drain any excess liquid from the marinated fruit. In a separate bowl, mix the drained rhubarb and raspberry with lemon juice and sugar, and then add the flour to help absorb moisture.
- Pour this mixture over the baked crust and spread it evenly. Sprinkle the reserved streusel over the top, then bake for 40 to 50 minutes, or until the streusel is nicely golden.
Glazing
- If you want to add a glaze, mix the confectioners’ sugar, milk, and vanilla in a small bowl until it reaches your desired consistency. Once the bars have cooled completely, drizzle the glaze over the top.
Notes
Ensure the butter is cold when mixing the streusel for a crumbly texture. Don’t skip the marinating step for the flavor and moisture of the fruits. Let the bars cool completely before slicing to allow the filling to set properly.