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Rhubarb Shortbread Bars

Rhubarb shortbread bars with a buttery Scottish-style crust and a thick pink rhubarb jam layer. Baked until the base turns golden, then chilled for clean, sliceable jam bars.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Scottish-American
Calories: 350
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
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Mix all-purpose flour, powdered sugar, and salt, then cut in cold butter until the mixture looks crumbly.
  3. Press the shortbread dough into the lined pan to form an even crust layer.
  4. Bake at 350°F for 25 minutes, until lightly golden.
Make the rhubarb jam layer
  1. Simmer fresh rhubarb with sugar and water until very soft and thick, about 15 minutes.
  2. Mix cornstarch with a little water, then stir it into the rhubarb.
  3. Continue cooking until the rhubarb mixture is very thick.
Assemble and finish baking
  1. Spread the thick rhubarb mixture over the hot shortbread crust.
  2. Bake again at 350°F for 15-20 minutes, until the top is set.
Chill, dust, and slice
  1. Cool completely at room temperature before refrigerating.
  2. Refrigerate for 2 hours to firm the bars.
  3. Dust with powdered sugar, then cut into bars for serving.

Notes

For clean slices, cool fully first and chill the pan until the rhubarb layer is firm before cutting. Store covered in the refrigerator up to 5 days; freeze for up to 2 months (wrap tightly). For a lower-sugar option, replace the sugar in the rhubarb with a reduced-sugar jam-style sweetener designed for cooking.