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Rhubarb Shortbread Bars

Rhubarb shortbread bars with a buttery Scottish shortbread base and a thick pink rhubarb jam layer. Baked until the crust is lightly golden, then chilled so the bars slice cleanly with a jammy center.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling 2 hours
Total Time 3 hours 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American, Scottish-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For shortbread
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 1 cup butter, cold and cubed
  • 0.25 tsp salt
For rhubarb layer
  • 4 cup fresh rhubarb, diced
  • 1.5 cup sugar
  • 0.25 cup water
  • 3 tbsp cornstarch
  • 0.5 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for lifting.
Make the shortbread crust
  1. Mix all-purpose flour, powdered sugar, and salt, then cut in the cold butter until the mixture looks crumbly.
  2. Press the crumbly shortbread mixture firmly into the lined pan to form an even layer.
  3. Bake for 25 minutes at 350°F until the crust is lightly golden.
Cook the thick rhubarb jam layer
  1. Simmer diced rhubarb with sugar and water until very soft and thick, about 15 minutes.
  2. Stir cornstarch mixed with a little water into the rhubarb and cook until very thick.
  3. Spread the thick rhubarb mixture over the hot shortbread crust in an even layer.
Finish baking and chill
  1. Return to the oven and bake for 15-20 minutes at 350°F until set.
  2. Cool completely, then refrigerate for 2 hours to fully firm up for clean slices.
  3. Dust with powdered sugar, cut into bars, and serve.

Notes

For the cleanest bars, wait until the rhubarb layer is very thick before spreading—this prevents a runny center. Store covered in the refrigerator up to 4 days. Freezing is yes: freeze layered bars up to 2 months, thaw overnight in the fridge. For a lighter option, use half the sugar in the rhubarb layer (it will be slightly less jammy but still set with cornstarch).