There’s something magical about the combination of sweet strawberries and tart rhubarb, especially when nestled in buttery shortbread. Just imagine the moment you take a bite: your taste buds dance with joy as the sweetness of strawberries meets the zesty tang of rhubarb, all cradled in a crumbly, melt-in-your-mouth base. It’s like a hug for your mouth, and who doesn’t want that?
Now, picture this: it’s a sunny afternoon, and your kitchen is filled with the delightful aroma of baking fruit. You recall those carefree summer days spent at Grandma’s house, where she always had a fresh batch of strawberry rhubarb pie cooling on the counter. quick chicken stir fry With these Strawberry Rhubarb Shortbread Bars, you can recreate that nostalgia while impressing your friends and family at picnics or potlucks. They’re not just bars; they’re an experience waiting to happen. For more inspiration, check out this strawberry cheesecake cookies recipe.
Why You'll Love This Recipe
- These Strawberry Rhubarb Shortbread Bars are incredibly easy to whip up, making them perfect for bakers of any skill level.
- The flavor combination is out of this world—sweet, tangy, and utterly addictive!
- Their radiant colors are sure to brighten up any dessert table or picnic spread.
- These bars are versatile enough to be served warm, cold, or even à la mode with ice cream for an extra treat!
Ingredients for Strawberry Rhubarb Shortbread Bars
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: About 2 cups sliced strawberries will provide that sweet fruitiness we crave in these bars.
- Fresh Rhubarb: Use around 1 cup of chopped rhubarb for its unique tartness that balances the sweetness perfectly.
- Granulated Sugar: This sweetener helps enhance the flavors of both fruits and brings everything together.
- All-Purpose Flour: Essential for making the shortbread base; it provides structure and texture.
- Butter: Use unsalted butter for rich flavor; it’s key in creating that melt-in-your-mouth shortbread texture.
- Egg: One large egg binds the ingredients together and adds moisture to the batter.
The full ingredients list, including measurements, is provided in the recipe card directly below. banana pudding cheesecake recipe.
How to Make Strawberry Rhubarb Shortbread Bars
For more inspiration, check out this pecan pie bars recipe.
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). While it’s heating up, grease a baking dish (about 9×9 inches) with nonstick spray or butter so your bars come out easily.
Step 2: Prepare Your Fruit
In a mixing bowl, combine sliced strawberries and chopped rhubarb. Sprinkle about half a cup of sugar over them and let them sit while you prepare the shortbread base. This allows their juices to mingle and create that fantastic fruity filling.
Step 3: Make the Shortbread Base
In another bowl, mix together flour and the remaining sugar until well combined. Cut in softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add in your egg and mix until everything just comes together into a dough.
Step 4: Bake the Base
Press about two-thirds of this dough mixture into your prepared baking dish evenly. Bake for about 15 minutes until it turns lightly golden brown.
Step 5: Add Fruit Filling
Remove from oven and pour your strawberry-rhubarb mixture over the baked crust evenly. Crumble the remaining dough on top to create a beautiful topping that will bake into crispy goodness.
Step 6: Final Bake
Return to the oven and bake for an additional 25-30 minutes until bubbly and golden on top. Once done, allow them to cool before cutting into squares; patience is key here!
Serve these delightful Strawberry Rhubarb Shortbread Bars at room temperature or slightly warm with whipped cream or vanilla ice cream drizzled on top for an unforgettable treat!
You Must Know
- These delightful Strawberry Rhubarb Shortbread Bars are a heavenly combination of sweet and tart, making them the perfect treat for any occasion.
- Their buttery shortbread base complements the vibrant fruit filling, creating a dessert that is not only delicious but also visually appealing.
Perfecting the Cooking Process
Start by preheating your oven and preparing your shortbread crust. While it bakes, chop your rhubarb and strawberries, mixing them with sugar and cornstarch. Once the crust is ready, layer on the fruity mixture before returning it to the oven for that perfect golden finish.
Add Your Touch
Feel free to swap in different fruits like peaches or blueberries for a unique twist. You can also add a sprinkle of cinnamon or nutmeg for extra warmth. If you love nuts, try adding chopped pecans or almonds to the shortbread crust for added crunch.
Storing & Reheating
Store your Strawberry Rhubarb Shortbread Bars in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge, where they can last up to a week. Reheat gently in the microwave if you prefer warm bars.
Chef's Helpful Tips
- Use fresh strawberries and rhubarb for the best flavor; frozen can be watery.
- Make sure to let the bars cool completely before slicing for neat pieces.
- When mixing the fruit filling, ensure it’s not too runny—no one likes soggy shortbread!
Sometimes, I bake these bars just to watch my friends’ eyes light up when they take their first bite. It’s like magic every time—a reminder of how food brings us all together!
FAQs:
What are Strawberry Rhubarb Shortbread Bars?
Strawberry Rhubarb Shortbread Bars are a delicious dessert that combines the sweet and tart flavors of fresh strawberries and rhubarb. The base consists of a buttery shortbread crust, topped with a vibrant strawberry-rhubarb filling. sweet potato bowl recipe This treat is perfect for spring and summer gatherings, adding a refreshing touch to any dessert table.
How do I store Strawberry Rhubarb Shortbread Bars?
To keep your Strawberry Rhubarb Shortbread Bars fresh, store them in an airtight container at room temperature for up to three days. If you want to prolong their shelf life, refrigerate them for up to one week. For longer storage, you can freeze them; just ensure they are well-wrapped to prevent freezer burn.
Can I use frozen fruit for Strawberry Rhubarb Shortbread Bars?
Yes, you can use frozen strawberries and rhubarb to make these shortbread bars. Just remember to thaw and drain the excess liquid from the fruit before using it in the filling. This will help maintain the right consistency and flavor in your delicious dessert.
What can I serve with Strawberry Rhubarb Shortbread Bars?
Strawberry Rhubarb Shortbread Bars pair beautifully with various accompaniments. Consider serving them with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A sprinkle of powdered sugar on top enhances their presentation and taste, making this treat even more delightful.
Conclusion for Strawberry Rhubarb Shortbread Bars:
In summary, Strawberry Rhubarb Shortbread Bars offer a delightful combination of flavors that everyone will love. Their buttery shortbread base complements the tangy filling perfectly, making them ideal for any occasion. Whether you serve them at a picnic or enjoy them as an afternoon snack, these bars are sure to impress. Remember to store leftovers properly or freeze them for future enjoyment!
Strawberry Rhubarb Shortbread Bars
- Total Time: 1 hour
- Yield: Approximately 16 servings 1x
Description
Indulge in the delightful blend of sweet strawberries and tart rhubarb with these Strawberry Rhubarb Shortbread Bars. Nestled in a buttery shortbread crust, each bar offers a melt-in-your-mouth experience that evokes warm memories of summer afternoons. Perfect for picnics or potlucks, these bars are not only easy to make but also versatile enough to serve warm or cold. Elevate your dessert game with this joyful treat that promises to impress family and friends alike.
Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup fresh rhubarb, chopped
- 3/4 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, mix strawberries and rhubarb with half a cup of sugar; set aside.
- In another bowl, combine flour and remaining sugar. Cut in butter until crumbly. Add egg and mix into dough.
- Press two-thirds of the dough into the prepared dish; bake for 15 minutes until golden.
- Pour fruit mixture over baked crust and crumble remaining dough on top.
- Bake for an additional 25-30 minutes until bubbly and golden. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (55g)
- Calories: 174
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Keywords: For extra flavor, add a pinch of cinnamon to the fruit filling or nuts to the crust. Use fresh fruit for best results; if using frozen, thaw and drain excess liquid before mixing.