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Rhubarb Shortbread Streusel Bars

Rhubarb Shortbread Streusel Bars
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Indulge in the delightful flavors of Rhubarb Shortbread Streusel Bars, a perfect springtime treat that showcases the tartness of fresh rhubarb balanced by a sweet and crumbly streusel topping. These bars are incredibly versatile, making them ideal for any occasion—from casual family picnics to elegant tea parties. Serve them warm with whipped cream, chilled with a scoop of vanilla ice cream, or drizzled with chocolate sauce for an extra touch of indulgence. Not only are they easy to make, but you can also customize the recipe by adding your favorite nuts or spices. Enjoy these scrumptious bars fresh from the oven or after chilling; either way, they’re sure to impress your guests and keep you coming back for more.

Ingredients

Scale
  • 12 oz fresh rhubarb (cleaned and diced)
  • 1.8 oz raspberries (smashed)
  • 1 tbsp lemon juice
  • 1/2 cup sugar (for filling)
  • 1/2 cup sugar (for streusel)
  • 2 cups all-purpose flour (divided)
  • 1 cup cold butter (in small pieces)
  • 1 tsp vanilla extract

Instructions

  1. Marinate diced rhubarb and smashed raspberries with 1/2 cup sugar for one hour.
  2. In a mixing bowl, combine 1 cup flour, 1/2 cup sugar, salt, cold butter pieces, and vanilla extract. Mix using a pastry cutter or fork until crumbly.
  3. Press half of the streusel mixture into a lined baking tin and bake at 375°F for about 15 minutes until lightly golden.
  4. After marinating, mix rhubarb with lemon juice and remaining sugar; pour this over the baked crust evenly.
  5. Sprinkle the remaining streusel on top of the filling and bake at 350°F for 40-50 minutes or until golden brown.

Nutrition

Find it online: https://sophiacooking.com/rhubarb-shortbread-streusel-bars/