Print

Swirled Rhubarb Bars with Shortbread Crust

A square slice of swirled rhubarb bars showing a graham cracker crust, creamy base, and bright pink rhubarb swirl topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these visually appealing swirled rhubarb bars featuring a buttery shortbread base. They are perfect for spring baking and easy to transport for events.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups fresh rhubarb, finely chopped
  • 1 cup granulated sugar (for rhubarb filling)
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the shortbread crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light. Mix in the flour and salt until just combined and crumbly. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until lightly golden.
  3. While the crust bakes, prepare the rhubarb filling: In a saucepan, combine the chopped rhubarb, 1 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the rhubarb softens and the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in the water.
  4. In a small bowl, whisk the beaten egg with the vanilla extract. Slowly whisk this egg mixture into the warm rhubarb filling. This creates the swirl component.
  5. Pour the rhubarb filling evenly over the partially baked shortbread crust.
  6. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the filling is set and the edges are lightly browned.
  7. Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares.

Notes

  • For a pink dessert aesthetic, ensure your rhubarb is bright red before cooking.
  • If you want to make strawberry rhubarb bars, substitute 1 cup of the rhubarb with 1 cup of chopped strawberries.
  • These bars hold their shape well, making them great for school events.

Nutrition

Find it online: https://cookingbycarla.com/swirled-rhubarb-bars/