Easy Strawberry Rhubarb Shortbread Bars

Strawberry Rhubarb Shortbread Bars

Strawberry Rhubarb Shortbread Bars are a delightful combination of sweet, tart, and buttery flavors packed into every bite. These bars feature a rich shortbread crust, a sweet and tangy strawberry rhubarb filling, and a crumbly topping that brings everything together. They’re perfect for spring and summer gatherings, afternoon snacks, or holiday desserts. Whether you’re a baking novice or a seasoned pro, this recipe is easy to follow and incredibly rewarding.

Key Ingredients and Their Roles

Strawberries
Strawberries bring natural sweetness and vibrant flavor to the bars. Fresh strawberries are ideal, but frozen ones can also be used if thawed and drained properly.

Rhubarb
Rhubarb adds a tart contrast to the sweet strawberries, balancing the flavor. It softens as it bakes and blends into the filling beautifully.

Granulated Sugar
Sugar sweetens the filling and helps macerate the fruit, drawing out its juices to create a rich, jammy texture.

Cornstarch
Cornstarch thickens the fruit filling so it doesn’t become runny when the bars are sliced. It also gives the filling a glossy, cohesive consistency.

Lemon Juice
Lemon juice brightens the flavor and enhances the tartness of the rhubarb while balancing the sweetness of the strawberries.

All-Purpose Flour
Flour forms the base of the shortbread crust and the crumble topping. It gives structure to the bars and ensures they hold together when cut.

Butter
Butter is key for the shortbread’s rich, crumbly texture and golden color. It binds the dry ingredients and adds a buttery taste that complements the fruit filling.

Brown Sugar
Brown sugar adds moisture and depth to the shortbread crust and crumb topping, lending a slight caramel-like flavor.

Vanilla Extract
Vanilla rounds out the flavor and adds a warm, sweet note to the crust and crumble topping.

Salt
Salt enhances all the other flavors and balances the sweetness in both the crust and filling.

Preparation Time

Prep time: 25 minutes
Cook time: 45 minutes
Cooling time: 1 hour
Total time: 2 hours 10 minutes
Servings: 12 bars

Ingredients of Strawberry Rhubarb Shortbread Bars

For the Filling:

2 cups fresh strawberries, hulled and chopped
2 cups fresh rhubarb, chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

For the Shortbread Base and Crumb Topping:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
3/4 cup brown sugar, packed
1 teaspoon vanilla extract

Step-by-Step “Strawberry Rhubarb Shortbread Bars” Cooking Instructions with Expert Tips

Step 1: Prepare the Fruit Filling

In a medium bowl, combine the chopped strawberries and rhubarb with sugar, lemon juice, and cornstarch. Mix well until the fruit is evenly coated. Let this mixture sit while you prepare the crust to allow the fruit to release its juices.

Expert Tip: Tossing the fruit with cornstarch early helps prevent excess liquid from making the crust soggy.

Step 2: Make the Shortbread Dough

In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the brown sugar and vanilla extract until the dough starts to clump together.

Expert Tip: Using cold butter is crucial for achieving a crumbly texture in the shortbread. Don’t overwork the dough—chunks of butter create a flakier crust.

Step 3: Assemble the Base

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.

Press two-thirds of the shortbread dough firmly into the bottom of the prepared pan. Make sure it’s evenly distributed and packed tightly to form a solid crust.

Expert Tip: Use the bottom of a measuring cup to press down the crust evenly.

Step 4: Add the Filling

Spread the strawberry rhubarb mixture evenly over the shortbread base, making sure the fruit is distributed all over.

Expert Tip: Avoid pouring excess liquid over the crust—just spoon the fruit itself to prevent sogginess.

Step 5: Add the Crumble Topping

Take the remaining one-third of the shortbread dough and crumble it evenly over the fruit layer. It should cover most of the filling but still allow some of the fruit to peek through.

Expert Tip: For extra crunch, you can mix in a few tablespoons of rolled oats or chopped nuts to the topping.

Step 6: Bake

Place the pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.

Expert Tip: Keep an eye on the edges—they should be a light golden color. If the top browns too quickly, loosely cover the pan with foil.

Step 7: Cool and Slice

Allow the bars to cool in the pan for at least 1 hour. This helps the filling set and makes slicing much easier. Once cool, use the parchment overhang to lift the bars out and cut them into squares or rectangles.

Expert Tip: Chill the bars for even cleaner slices, especially if you’re serving them at a party.

Presentation Tips

Serve on a white plate to make the red and pink hues of the strawberries and rhubarb stand out.
Dust lightly with powdered sugar for a pretty finish.
Add a sprig of mint or a dollop of whipped cream on the side for a professional touch.
Stack the bars in a dessert tower or arrange them on a tray lined with parchment for rustic charm.

Creative Twists for the best Strawberry Rhubarb Shortbread Bars

Add a Hint of Almond
Stir 1/2 teaspoon of almond extract into the shortbread dough for a subtle nutty flavor that pairs well with both strawberries and rhubarb.

Make it Gluten-Free
Use a 1:1 gluten-free flour blend to create a version suitable for those with dietary restrictions.

Use Different Fruits
Swap in raspberries, blueberries, or peaches for the strawberries if you’re looking to change things up. The tart rhubarb will still balance the sweetness beautifully.

Coconut Crumble Topping
Add shredded coconut to the topping for extra texture and a tropical twist.

Add Spices
Cinnamon or cardamom can be added to the fruit filling for added warmth and depth of flavor.

Pro Tip for Customization

If you’re catering to different dietary needs or flavor preferences, these bars are easy to adjust. Try reducing the sugar if your strawberries are very sweet, or add more lemon juice if you love a tart bite. You can also divide the pan and top each half with a different crumble addition—nuts on one side, oats on the other—to please everyone in your crowd.

For vegan versions, use plant-based butter. To make them dairy-free, choose a dairy-free margarine or butter substitute. You can even experiment with natural sweeteners like maple syrup or coconut sugar, although that may slightly change the texture of the crust.

FAQs about Strawberry Rhubarb Shortbread Bars

Can I use frozen strawberries or rhubarb?
Yes. If using frozen fruit, thaw and drain thoroughly before mixing with sugar and cornstarch to prevent a watery filling.

Can I make Strawberry Rhubarb Shortbread Bars ahead of time?
Absolutely. These bars can be made a day in advance and stored in the refrigerator. In fact, the flavors deepen as they sit overnight.

How should I store leftover bars?
Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months.

Can I double Strawberry Rhubarb Shortbread Bars?
Yes, just use a larger baking pan or make two batches. You may need to slightly extend the baking time for larger batches.

What can I serve with Strawberry Rhubarb Shortbread Bars?
They pair well with vanilla ice cream, whipped cream, or a hot cup of tea. They’re also perfect on their own.

Is it possible to reduce the sugar in this Strawberry Rhubarb Shortbread Bars?
Yes. You can reduce the sugar in both the filling and crust, though it may affect the texture and sweetness. Taste as you go and adjust accordingly.

Can I use a food processor to make the crust?
Yes. A food processor makes it easy to cut the butter into the flour. Pulse the ingredients just until crumbly—don’t overmix.

Strawberry Rhubarb Shortbread Bars are the ultimate dessert for those who love the balance of sweet and tart flavors with a buttery finish. Their versatility, ease of preparation, and classic taste make them a must-have in your seasonal baking lineup.