Buttery Rhubarb Shortbread Bars with Sweet-Tart Filling
Indulge in buttery shortbread topped with tangy rhubarb filling - the perfect balance of sweet and tart flavors in an easy-to-make dessert bar.
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Cooking tools:
- Pastry cutter
- Baking pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 4 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
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