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Blueberry Rhubarb Shortbread Bars

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

These shortbread bars are somewhere in between a summer pie and a shortbread cookie. The filling isn’t overly sweet so it allows the flavors of fresh summer rhubarb and blueberries to really shine through. Shortbread recipe from Sticky, Chewy, Messy, Gooey.

Ingredients

  • FOR THE SHORTBREAD:
  • 2 cups All-purpose Flour
  • ½ pounds Unsalted Butter, Softened
  • ¾ cups Powdered Sugar, Sifted
  • ½ cups Granulated Sugar
  • ½ Tablespoons Vanilla Extract
  • FOR THE FILLING:
  • 3 whole Large Rhubarb Stalks (about 2 1/2 Cups Chopped Rhubarb)
  • ¼ cups Water
  • ⅓ cups Granulated Sugar
  • 1 Tablespoon Cornstarch
  • ¾ cups Blueberries

Preparation

Preheat oven to 325ºF. Grease a 9-inch square baking dish with nonstick cooking spray and set aside.

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.

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.

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.

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.

Remove from oven and allow to cool before cutting into bars and serving. Store at room temperature up to 2 days.

2 Comments

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Christina Roth on 6.17.2012

I’m going to put this on my “to make” list. Looks delicious (& in no way aids my diet!)

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Gerry Speirs on 4.30.2012

Bars are my weakness! These look fantastic..

4 Reviews

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ericastj on 5.30.2012

These were delicious and SO easy! Both my husband and dad have fond memories of eating rhubarb from their grandmother’s house and both thought this dessert was scrumptious! I’ve already made it 3 times and it disappears so quickly!

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loosepurls on 5.29.2012

These were very easy and so nummy! I added more blueberries than called for and pureed the rhubarb (with an immersion blender). A huge hit for Memorial Day!

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Lori on 5.28.2012

A big hit with my husband! Will definitely keep this recipe.

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luvmychaos on 5.17.2012

Very yummy(says my hubby)! Especially good with a scoop of vanilla ice cream! I added some almonds&oats to add some more texture but everything was delicious before I added extras!

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