Ingredients
Scale
- Shortbread Crust:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 5 tablespoons confectioners’ sugar
- Filling:
- 1 cup brown sugar
- 2 eggs, beaten
- ½ cup white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- 2 cups sliced rhubarb (1/4-inch wide)
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, butter, and confectioners’ sugar for crust; pack into 9-inch square dish.
- Bake crust for 15 minutes until fragrant but not browned.
- Whisk brown sugar, eggs, white sugar, flour, and salt for filling until smooth.
- Stir in rhubarb to coat, then pour over crust.
- Bake 40 minutes until filling sets.
- Cool 10 minutes before cutting.
Notes
- Use fresh rhubarb for best texture.
- Cut rhubarb evenly for consistent baking.
- Store cooled bars in airtight container.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 32g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg