Ingredients:
For the Rhubarb Filling:
• Fresh rhubarb: 4 cups (chopped)
• Granulated sugar: 1 ½ cups
• Cornstarch: ¼ cup
• Vanilla extract: 1 teaspoon
• Salt: ¼ teaspoon
• Large eggs: 3 (lightly beaten)
For the Shortbread Crust:
• All-purpose flour: 2 cups
• Granulated sugar: ½ cup
• Salt: ¼ teaspoon
• Unsalted butter: 1 cup (cold, cubed)
Step By Step:
Get your oven going by preheating it to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper. Let the paper hang over the sides for easy lifting later.
Mix flour, sugar, and salt in a large bowl. Toss in cold butter cubes and use your fingers or a pastry blender to combine until it’s crumbly.
Press this mixture evenly into the bottom of your prepared dish. Bake it for around 15-20 minutes until the edges turn golden.
In another bowl, mix chopped rhubarb and sugar. Add cornstarch, vanilla, salt, and eggs. Stir until smooth.
After the crust is baked, pour rhubarb filling over it evenly. Bake for another 30-35 minutes until it’s set and golden on top.
Let the bars cool in the dish on a wire rack. Once cooled, lift them out using the parchment paper. Cut into squares.
