Strawberry Rhubarb Shortbread Bars


Strawberry Rhubarb Shortbread Bars

Just when you thought strawberry rhubarb couldn't taste any better, we went and added a shortcake crust to the mix.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 16


  • 1 1/2 cups Sliced fresh or frozen rhubarb
  • 1 cup Ssliced fresh strawberries, plus more for garnish
  • 1/2 cup Granulated sugar
  • 1/3 cup Granulated sugar
  • 3 tbsp Confectioners’ sugar
  • 1/2 tsp Kosher salt
  • 1 cup All-purpose flour, spooned and leveled
  • 3 tbsp All-purpose flour, spooned and leveled
  • 1/2 cup Cold unsalted butter, cut into pieces
  • 2 Large eggs
  • 2 Extra egg yolks
  • 1 tbsp Fresh lemon zest
  • 5 drops Red food coloring


  • Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
    Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
    Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
    Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
    Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.
Call now

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again. will use the information you provide on this form to be in touch with you and to provide updates and marketing.