Fridge Friend Recipes
Stewed Rhubarb Shortbread Bars recipe
These buttery bars pair a jammy layer of rhubarb with a crisp shortbread base and crumble top. They are sweet, tangy and ideal as a proper pudding or with a cup of tea.
60 min · Medium · British Jump to method
Ingredients
- 400g Rhubarb
- 180g Caster Sugar
- 250g Plain Flour
- 150g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 312 kcal |
| Protein | 3.3 g |
| Carbohydrates | 43.6 g |
| Fat | 13.7 g |
| Saturated fat | 8.5 g |
| Fibre | 1.5 g |
| Sugar | 14.9 g |
| Sodium | 2 mg |
Why this works
A buttery, sugar-sweetened bake that is relatively high in energy and saturated fat, with some fruit-derived fibre from rhubarb.
Rhubarb provides fibre and polyphenols. Rhubarb adds some fibre and plant compounds, though the overall fibre is modest once divided across servings.
High in saturated fat from butter. Butter contributes most of the saturated fat, which is significant for heart health if eaten regularly.
Added sugar is substantial. Caster sugar is the main source of free sugars, so this is best treated as an occasional dessert or snack.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and line a 20cm square tin.
Preheat fully so the base starts setting immediately, and line the tin with a small overhang for easy lifting later.
- Cut the rhubarb into small pieces and place in a saucepan with 60g caster sugar.
Cut the rhubarb into even pieces so it cooks at the same rate and releases juice evenly with the sugar.
- Cook the rhubarb over a medium heat for 8 to 10 minutes, stirring occasionally, until soft and thick like a rough compote. Set aside to cool slightly.
Cook just until the fruit breaks down and the mixture thickens; a little texture is ideal for a bar filling. Let it cool slightly so it won’t melt the base.
- Rub the butter into the plain flour in a bowl until the mixture resembles fine breadcrumbs.
Use cold butter and a light rubbing motion with your fingertips to keep the mixture crumbly rather than greasy.
- Stir in 120g caster sugar to make a shortbread mixture.
Mix only until the sugar is evenly distributed; overworking can make the shortbread tough.
- Press two thirds of the mixture firmly into the lined tin to form the base.
Press firmly and evenly with the back of a spoon or your fingertips to create a compact base that holds together.
- Spoon the stewed rhubarb evenly over the base.
Spread the filling in an even layer, leaving a small border at the edges to prevent overflow.
- Crumble the remaining shortbread mixture over the top.
Break the topping into irregular crumbs for better texture and an even golden finish.
- Bake for 30 minutes at 180°C (Fan 160°C, 356°F, Gas Mark 4) until lightly golden.
Bake until just lightly golden at the edges; this keeps the shortbread tender and avoids drying it out.
- Cool in the tin for 15 minutes before cutting into bars.
Let it firm up before cutting so the bars slice cleanly and the filling doesn’t ooze.
Other Rhubarb Recipes
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