Description
Indulge in the delightful balance of sweet and tart flavors with these Rhubarb Shortbread Bars, topped with a crunchy streusel.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup rhubarb, chopped
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/4 cup flour
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until crumbly.
- Press two-thirds of the mixture into the bottom of the prepared baking dish.
- Combine the chopped rhubarb with the brown sugar in another bowl.
- Spoon the rhubarb mixture over the shortbread base.
- Mix the remaining crumb mixture with oats, 1/4 cup flour, and cinnamon for the streusel topping.
- Sprinkle the streusel topping over the rhubarb layer.
- Bake for 35-40 minutes until golden brown, then cool before slicing.
Notes
These bars keep well in the fridge and taste better after chilling overnight. Consider adding nuts or a vanilla glaze for added flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg