Rhubarb Bars
Rhubarb Bars
Step 1: Shortbread crust
Line a 9” square baking dish with parchment paper, set aside
Combine in a large mixing bowl:
2 Tbsp corn starch
4 Tbsp powdered sugar
Sift together, then cut in:
1/2 cup butter
Stir in:
1/2 cup flour
Continue mixing while adding:
1/2 cup flour, in 2 Tbsp increments
Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create shortbread.
Preheat oven to 350F.
Press dough into the prepared 9”x9” glass baking dish.
Transfer to oven and bake for 20 minutes.
While baking, complete Steps 2 & 3.
Step 2: Compote
Prepare one batch of Rhubarb Compote
Step 3: Streusel topping
To a small mixing bowl, add:
1/2 cup flour
1/4 cup brown sugar
Sift together, cut in:
3 Tbsp butter
Continue to mix until a sandy mixture results.
Step 4: Assemble & bake
Remove shortbread crust from oven.
Spoon compote over par-baked crust.
Sprinkle streusel topping over compote layer.
Return to oven and bake for 40 minutes. Remove from oven and cool for about 10 minutes.
Optional: remove from baking dish by lifting the parchment out. This will make it easier to cut into precise servings but isn’t critical for success
Serve cooled.
Brenda’s tips:
Serving size: 8
For a prettier presentation, trim about half an inch off all sides to make an 8”x8” bar. Cut into 2-inch squares for 16 bars.
The shortbread crust can be mixed in a food processor. For instructions, follow the recipe outlined on Brenda’s Shortbread Cookie recipe
Window to B’s kitchen . . .
