Rhubarb Crumble Shortbread Bars (Print Version)
# Ingredients:
→ Rhubarb Filling
01 -
450 g rhubarb, cut into 2.5 cm pieces
02 -
150 g white sugar
03 -
65 g green apple, coarsely grated (about 1 medium apple)
04 -
1.5 tablespoons lemon juice
05 -
4 tablespoons water
06 -
Pinch of sea salt
→ Shortbread Dough (Base and Topping)
07 -
300 g all-purpose flour
08 -
150 g white sugar
09 -
0.25 teaspoon sea salt
10 -
226 g unsalted butter, softened
11 -
1 large egg
12 -
1 teaspoon vanilla extract
13 -
3 tablespoons sliced almonds or rolled oats (optional)
# Instructions:
01 -
Combine rhubarb, sugar, grated apple, lemon juice, water, and a pinch of sea salt in a medium saucepan. Mix thoroughly.
02 -
Set the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently for about 10 minutes.
03 -
Reduce heat to medium and cook, stirring often, until the filling thickens to an apple butter-like consistency, about 20-30 minutes.
04 -
Transfer the thickened rhubarb filling to a bowl and let it cool to room temperature. Refrigerate if preparing in advance.
05 -
Ensure butter is soft at room temperature. In a large bowl, whisk together flour, sugar, and salt. Add the softened butter, egg, and vanilla extract.
06 -
Mix the ingredients with a spatula or hands until a soft dough forms. Divide the dough: 75% for the base, 25% for the topping. Cover and set aside.
07 -
Preheat oven to 180°C. Butter and line a 23 cm square baking pan with parchment paper.
08 -
Press the larger portion of shortbread dough evenly into the base of the prepared pan. Spread 1 cup of cooled rhubarb filling over the dough.
09 -
Optionally mix almonds or oats into the reserved dough portion. Flatten small pieces of the dough and scatter over the filling, leaving some gaps for a rustic look.
10 -
Bake in the preheated oven for approximately 40 minutes, rotating the pan once halfway, until the topping is golden.
11 -
Let bars cool completely in the pan. Refrigerate for several hours for easier slicing. Lift out, cut into 16 squares or bars, and serve.
12 -
Place bars in an airtight container and refrigerate for up to one week.
# Notes:
01 -
Chilling the bars before slicing ensures clean, even portions.