Blueberry Rhubarb Shortbread Bars Recipe

Name: Blueberry Rhubarb Shortbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHORTBREAD:; 2 cups All-purpose Flour; 1/2 pounds Unsalted Butter, Softened; 3/4 cups Powdered Sugar, Sifted; 1/2 cups Granulated Sugar; 1/2 Tablespoons Vanilla Extract; FOR THE FILLING:; 3 whole Large Rhubarb Stalks (about 2 1/2 Cups Chopped Rhubarb); 1/4 cups Water; 1/3 cups Granulated Sugar; 1 Tablespoon Cornstarch; 3/4 cups Blueberries

Servings: persons

FOR THE SHORTBREAD:
2 cups All-purpose Flour
1/2 pounds Unsalted Butter, Softened
3/4 cups Powdered Sugar, Sifted
1/2 cups Granulated Sugar
1/2 Tablespoons Vanilla Extract
FOR THE FILLING:
3 whole Large Rhubarb Stalks (about 2 1/2 Cups Chopped Rhubarb)
1/4 cups Water
1/3 cups Granulated Sugar
1 Tablespoon Cornstarch
3/4 cups Blueberries

1
Preheat oven to 325u00b0F. Grease a 9-inch square baking dish with nonstick cooking spray and set aside.
2
Sift flour into a medium bowl and set aside. In the bowl of an electric mixer, beat butter, powdered sugar and granulated sugar on high speed until light and fluffy; mix in vanilla until will combined. Stir in flour just until combined.
3
Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown; shape remaining dough into a disk and wrap tightly with Saran wrap; chill in refrigerator for 30 minutes.
4
When bottom layer is done baking, set aside to cool and prepare filling. Combine rhubarb, water, granulated sugar and cornstarch in a heavy duty saucepan over medium heat; stir occasionally and let mixture cook until fruit has formed a thick jam-like consistency (5-10 minutes). Remove from heat and fold in blueberries.
5
Pour fruit filling over crust. Remove remainder of dough from refrigerator and use all of it by dropping large crumbs over fruit layer so that the layer is completely covered. Place back into the oven and bake for about 30 minutes or until edges are very lightly golden brown.
6
Remove from oven and allow to cool before cutting into bars and serving. Store at room temperature up to 2 days.

909

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SHORTBREAD:, 2 cups All-purpose Flour, 1/2 pounds Unsalted Butter, Softened, 3/4 cups Powdered Sugar, Sifted, and more.

Yes, Blueberry Rhubarb Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Rhubarb Shortbread Bars

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