Description
Delicious rhubarb shortbread bars with a buttery crust and crunchy streusel topping, balancing sweet and tart flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan lightly.
- Combine 1 1/2 cups of flour and 1/2 cup of powdered sugar. Cut in 1/2 cup of softened butter until the mixture resembles coarse crumbs. Press into the bottom of the pan.
- Mix together 2 cups of chopped rhubarb, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch until well coated.
- Spread the rhubarb filling evenly over the crust.
- In a separate bowl, combine 1/2 cup of rolled oats, 1/4 cup of brown sugar, 1/2 cup of flour, and 1/2 teaspoon of cinnamon. Drizzle in melted butter and mix until crumbly. Sprinkle over the rhubarb filling.
- Bake for 30-35 minutes or until golden brown. Let cool in the pan.
- Cut into squares and serve.
Notes
You can prepare the crust and filling a day in advance and assemble before baking for a freshly baked flavor.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg