Saturday, May 18, 2013

Rhubarb Streusel Shortbread Bars-Saturday Sweets

This is one of the recipes I promised last week when I shared a recipe for Easy, Versatile Rhubarb Sauce.   It is no secret that I am the Cookie Monster’s grandmother and will always choose cookies over other desserts if given the choice.  So although, there are rhubarb pies, cakes, breads, etc.  what I really wanted to make was a rhubarb bar cookie.

Last year I posted a recipe for Rhubarb Dream Bars I really love, so decided to use the base from that recipe for a new cookie.  The Rhubarb Dream bars take six eggs.  I wanted a recipe that did not take any eggs so that I could make it even if I did not have any eggs on hand.  That was when I decided to see if the Easy, Versatile Rhubarb Sauce would work as a filling for a bar cookie.  I then decided to top the whole thing with a streusel topping.  I did not use nuts in the topping, but they certainly could be included if desired.

My “professional taste testers” (hubby and coworkers) gave this one a “10.”  In fact, one coworker liked these so much she is supplying me with free rhubarb.  

These bars are tender and more of a “tea party” cookie than a lunchbox cookie.

Rhubarb Streusel Shortbread Bars
1 recipe Easy, Versatile Rhubarb Sauce, cooled
2 c. flour
3/4 c. confectioner’s sugar
1 c. butter or margarine (I use butter)
3/4 c. flour
3/4 c. quick oats
1/2 c. brown sugar
1/2 c. butter or margarine (I use butter)

In a large mixing bowl, combine flour and sugar and mix well.  Slice butter into flour/sugar mixture and cut in with pastry blender or two knives until mixture resembles coarse meal.  Dump mixture into the center of a foil-lined 10x15-inch baking pan.  Spread and pat mixture out into an even layer in pan.  Bake at 350 degrees 15 minutes or until a very light brown.  While the base is baking, mix flour, quick oats, and brown sugar in a medium mixing bowl.  Slice butter into this mixture and cut in with pastry blender or two knives until mixture resembles small peas.  Remove base from oven and let stand 5 minutes.  Spread rhubarb sauce over the base in an even layer.  Sprinkle topping evenly over the rhubarb sauce and pat in gently with your hands.  Bake at 350 degrees for 20 to 25 minutes or until golden brown.  Remove from oven and let cool in pan on rack.  Cut into bars.  Makes about 48 bars.  Store covered in a single layer in the refrigerator.

Sharing with these great parties:
Weekend Potluck
Party Junk
Weekend Bloggy Reading
Share Your Creativity
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  1. Oh how lovely these bars are.....we LOVE rhubarb..and streusel too. Thanks so much for sharing at Weekend Potluck...and for linking back too. =)

  2. Loy - I'm so excited about these lovely bars being featured at Weekend Potluck today! Please don't forget to come over and grab your Featured Button. WOOOHOOO!!!

  3. I made this tonight using rhubarb from our garden -- our oldest lad offered to dig up more garden space so I can plant more rhubarb - this was DELICIOUS! I made it in a 9x13 pan and we ate half of it tonight - the leftovers are going to work with hubby and the boys tomorrow :)

  4. These are the best bars ever!!!! I have been making them now for 2 years.. I finally saved this recipe as a top favorite for rhubarb... I have 2 rhubarb plants that are each over 6 feet wide, so I am always making new things. This one however is the one that I will make at least 2 times throughout the rhubarb season.. I work at a very nice restaurant in the Vail Valley, and usually bring in some of the desserts I make. The head chef at the restaurant has asked me to make these again! I personally love them right out of the fridge. The texture they have when cold is out of this world! Thank you so much for putting the time into your blog, I really enjoyed this recipe!!!

    1. Thanks so much for the nice comment, Amanda and also the reminder. I had forgotten that I made this recipe. I no longer have a free source of rhubarb, but do have some in the freezer. Frozen rhubarb never worked well in the original Rhubarb Dream Bars, but I can make the sauce with the frozen and use it to make these. It is on my list to make as soon as our weather cools down a bit, upper 90's here today.


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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