Blueberry Rhubarb Bars
Buttery sweet shortbread bars with a layer of tart blueberry rhubarb jam in between.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 220 g granulated sugar (about 1 cup)
- 280 g fresh rhubarb (diced, about 4 stalks)
- 310 g blueberries (1 pint)
- Juice of 1 lemon
- 2 tablespoons tapioca starch (can substitute with cornstarch)
- 226 g (unsalted butter, softened, 1 cup)
- ¾ tsp fine sea salt
- 2 teaspoons pure vanilla extract
- 30 g powdered sugar (¼ cup)
- 50 g granulated sugar (¼ cup)
- 260 g all purpose flour (2 cups)
Instructions
- 1
Combine all ingredients in a pot and set over low heat. Cook for about 30 minutes as the blueberries burst and the rhubarb softens. Stirring often and use the back of a wooden spoon to press down the rhubarb. Cook until the consistency is thick like jam and the fruits are almost completely mushed. Set aside. This can be made ahead of time (it’ll keep in the fridge in an airtight container for about 2-3 days).
- 2
Preheat the oven to 350 F. Line a greased 8 or 9” square pan with parchment paper so you have overhang on all sides.
- 3
Beat together the butter, salt and vanilla. Add the sugars and the flour and beat to combine.
- 4
Press ⅔ of the shortbread mixture into the bottom of the pan. Use a measuring cup or offset spatula to even out the dough. Spread half of the jam over the shortbread. Sprinkle the remaining shortbread over the jam in bits.
- 5
Bake for 30-35 minutes until the shortbread on top turns golden. Allow to cool in the pan, then slice.
- 6
Leftovers can be frozen, kept in an airtight container.