Description
Buttery shortbread crust topped with tangy rhubarb filling for a perfect spring dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3 cups rhubarb, diced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- In a bowl, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs.
- Press mixture firmly into the prepared pan. Bake for 15 minutes.
- Meanwhile, combine rhubarb, 1/2 cup sugar, cornstarch, water, and vanilla in a saucepan. Cook over medium heat until thickened, about 5 minutes.
- Spread rhubarb mixture over the baked crust. Bake for an additional 15 minutes.
- Cool completely before cutting into bars.
Notes
You can customize the seasonings to taste.