Description
Delicious Rhubarb Shortbread Streusel Bars with a sweet and tangy filling, perfect for any dessert lover.
Ingredients
Scale
- 12 oz rhubarb (cleaned and diced)
- 1.8 oz raspberries (smashed)
- 1 tbsp lemon juice
- 1/2 cup sugar (for filling)
- 1/2 cup sugar (for streusel)
- 2 cups all-purpose flour (divided)
- 1 cup butter (cold, in small pieces)
- 1 tsp vanilla extract
- Optional: Confectioners’ sugar and milk for glaze
Instructions
- Marinate rhubarb and raspberries with sugar for one hour.
- Prepare streusel by mixing flour, sugar, salt, butter, and vanilla until crumbly.
- Press half of the streusel into a lined baking tin and bake at 375°F for 15 minutes.
- Mix marinated rhubarb with lemon juice and remaining sugar; pour onto crust.
- Top with remaining streusel and bake at 350°F for 40-50 minutes until golden.
Notes
- For a sweeter glaze, add more confectioners’ sugar.
- Ensure rhubarb is thoroughly dried before combining with other ingredients.
- Let cool before slicing for cleaner bars.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg