Description
Rhubarb Shortbread Streusel Bars are a delightful springtime dessert that perfectly balances the tartness of fresh rhubarb with the sweetness of raspberries. With a buttery shortbread base and a crunchy streusel topping, these bars are both visually appealing and incredibly delicious. Ideal for any occasion—from spring gatherings to cozy afternoons at home—these bars can be enjoyed as a dessert, snack, or even for breakfast. They are easy to prepare and can be customized with various toppings or fruits, making them versatile for everyone’s taste. Whether served with whipped cream, ice cream, or fresh berries, Rhubarb Shortbread Streusel Bars are a must-try recipe that will impress your family and friends.
Ingredients
- 12 oz rhubarb, diced
- 1.8 oz raspberries, smashed
- 1/2 cup sugar (plus more for marinating)
- 2 cups all-purpose flour
- 1 cup butter
- Vanilla extract
Instructions
- Marinate diced rhubarb and smashed raspberries with sugar for 1 hour.
- Prepare streusel by mixing flour, sugar, salt, butter, and vanilla. Press half into a lined baking tin.
- Bake crust at 375°F (190°C) for 15 minutes; let cool slightly.
- Mix marinated rhubarb with lemon juice and flour; pour over crust and top with remaining streusel.
- Bake at 350°F (180°C) for 40-50 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg