RHUBARB BARS WITH SHORTBREAD CRUST
Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. It works like a charm!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
- Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
- While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
- Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
- In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
- Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
- Add 1 and 1/2 teaspoons vanilla extract and beat.
- Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
- Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
- Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
- Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
- Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
- Set the crust aside and let cool for a few minutes.
- Leave the oven on but lower the temperature to 350 degrees F.
- Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
- Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
- Add 1/4 cup all purpose flour and stir.
- At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
- Pour the rhubarb filling over the baked crust.
- Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
- Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
- Let the bars cool completely. I stuck mine in the freezer to speed this up.
- If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 g, Calories 535 kcal, Fat 21 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 386 mg, Carbohydrate 85 g, Fiber 2 g, Sugar 55 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 6 g
RHUBARB DREAM BARS
Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. -Marion Tomlinson, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB SHORTBREAD
Make and share this Rhubarb Shortbread recipe from Food.com.
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 12-24 bars
Number Of Ingredients 11
Steps:
- Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
- Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
- Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
- Remove and discard vanilla bean.
- Transfer to a shallow bowl and let cool.
- Can be made ahead and refrigerated in an airtight container, for up to one week.
- If refrigerated, return to room temperature before using.
- You may substitute 1 cup of your favorite jam or preserves for the homemade.
- Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
- Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
- Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
- Turn the dough out onto a work surface and cut into two pieces.
- Shape each piece into a ball and wrap in plastic wrap.
- Place in freezer until firm, about 30 minutes.
- Can be made ahead and frozen for up to one month.
- Thaw in refrigerator overnight.
- Assemble and bake: Preheat oven to 350° with rack in center.
- Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
- Pat the dough gently just to get it into the corners (you dont want to press it down), and spread with the rhubarb jam.
- Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
- Bake until golden brown, about 40 minutes.
- Dust with confectioners sugar as soon as it is removed from oven.
- Cool on a wire rack.
- Cut the shortbread into bars when it is cool.
- You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
- Store covered at room temperature for up to 2 days.
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
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