introduction
Rhubarb Shortbread Streusel Bars are a delightful dessert that combines a buttery shortbread crust with tangy rhubarb filling, topped with a sweet, crumbly streusel. These bars offer a perfect balance of flavors, making them a great treat for any occasion, whether you’re hosting a gathering or simply indulging yourself.
why make this recipe
This recipe for Rhubarb Shortbread Streusel Bars is easy to prepare and has an irresistible taste. The tartness of the rhubarb complements the sweetness of the streusel, creating a delicious contrast. These bars are also an excellent way to use fresh rhubarb when in season. Plus, they’re perfect for sharing with friends and family!
how to make Rhubarb Shortbread Streusel Bars
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup brown sugar (for streusel)
- 1/2 teaspoon cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the vanilla extract.
- Gradually stir in the flour and salt until combined.
- Press the mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, mix the chopped rhubarb with brown sugar and spread it over the crust.
- In a separate bowl, combine oats, brown sugar, and cinnamon. Sprinkle this mixture over the rhubarb layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool before cutting into bars. Serve with vanilla ice cream if desired.
how to serve Rhubarb Shortbread Streusel Bars
These bars can be served warm or at room temperature. They are delicious on their own, but you can enhance the experience by serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to potlucks or dessert trays.
how to store Rhubarb Shortbread Streusel Bars
Store the bars in an airtight container at room temperature for about 3-4 days. If you want to keep them for a longer period, you can refrigerate them for up to a week. For extended storage, consider freezing the bars for up to three months. Just make sure to wrap them well before placing them in the freezer.
tips to make Rhubarb Shortbread Streusel Bars
- Use fresh rhubarb for the best flavor, but you can also use frozen rhubarb if fresh is not available.
- Make sure the butter is softened before mixing for a creamier texture in the crust.
- Don’t skip the chilling step after baking; letting the bars cool completely helps them set properly and makes cutting easier.
variation
You can experiment with the recipe by adding nuts, such as pecans or walnuts, to the streusel topping for added crunch. You might also consider swapping some of the rhubarb for strawberries to create a strawberry-rhubarb version of these bars.
FAQs
-
Can I use frozen rhubarb?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw and drain any excess moisture before using. -
How can I tell when the bars are done baking?
The bars are done when the top is golden brown, and the rhubarb bubbling up around the edges indicates they are cooked through. -
Can I cut the bars before they cool?
It’s best to let the bars cool completely before cutting to ensure they hold their shape and don’t crumble.
Rhubarb Shortbread Streusel Bars
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious dessert bars with a buttery shortbread crust, tangy rhubarb filling, and sweet crumbly streusel topping.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup brown sugar (for streusel)
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Cream together the butter and granulated sugar until light and fluffy. Add the vanilla extract.
- Stir in the flour and salt until combined.
- Press the mixture into the bottom of the prepared baking dish to form the crust.
- Mix the chopped rhubarb with brown sugar and spread it over the crust.
- Combine oats, brown sugar, and cinnamon in another bowl. Sprinkle this mixture over the rhubarb layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool before cutting into bars. Serve with vanilla ice cream if desired.
Notes
Use fresh rhubarb for best flavor; frozen is acceptable if thawed and drained. Let bars cool completely for better cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
