Description
Buttery shortbread bars topped with a vibrant rhubarb filling and crumbly topping.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 3 cups rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 box strawberry gelatin
Instructions
- Preheat oven to 350F and line pan
- Cream butter and sugar then add vanilla
- Mix in flour and salt to form dough
- Press two thirds into pan
- Mix rhubarb with sugar cornstarch lemon and gelatin
- Spread filling over crust
- Crumble remaining dough on top
- Bake 45 minutes until golden
- Cool completely and slice
Notes
- Use fresh rhubarb for best flavor
- Let bars cool before cutting
- Store in fridge for freshness
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 90
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 40