Rhubarb Shortbread Bars
User Reviews
5
Rhubarb Shortbread Bars
Description
This recipe starts by making a shortbread crust from all-purpose flour, almond flour, butter, powdered sugar, and salt blended until smooth. The dough is pressed into a pan, chilled, and baked to achieve a lightly golden, firm crust. Meanwhile, rhubarb is sliced and poached in a simple syrup with sugar, vanilla, and lemon juice, softening the tart stalks and infusing flavor.
A creamy ricotta filling sweetened with honey is whipped and spread evenly over the cooled shortbread layer. Once the rhubarb is cooled, it is arranged in a neat line atop the ricotta layer, adding textural contrast and bright acidity.
The assembled bars are chilled briefly to set the layers before slicing. This dessert balances the richness of shortbread and ricotta with the refreshing tang of rhubarb, offering a unique flavor combination and textured bite.
Ingredients
- SHORTBREAD:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour ground almonds
- salt pinch
- 1 cup butter softened
- 1/2 cup powdered sugar
- rhubarb poached
- 3/4 cup sugar
- 3/4 cup water
- 1/2 tsp vanilla
- 1/2 lemon juice
- 2 lbs rhubarb
- FILLING:
- 15 oz ricotta cheese
- 4 tbsp honey
Instructions
- Shortbread: Preheat oven to 350°F. Line a 9x13” pan with parchment paper.
- Place butter, flours, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth.
- Place shortbread dough in the prepared pan and press using your fingers to a form a layer. Refrigerate for 30 minutes.
- Bake for 25 minutes, until slightly golden brown. Set aside to cool.
- Poaching Rhubarb: Slice rhubarb into 4-inch pieces. Set aside.
- Stir together sugar and water in a medium saucepan. Add vanilla and lemon juice, and bring to a boil, stirring until sugar has dissolved. Add rhubarb to poaching liquid, reduce heat to simmer and cook for 5 minutes. Using a slotted spoon, transfer rhubarb to a plate to cool.
- In a bowl whip together the ricotta and honey. Spread evenly on cooled shortbread. Top with cooled, poached rhubarb and line the length of the shortbread. Chill for 10 minutes before slicing and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 40.1g | 13% |
| Protein | 3.7g | 7% |
| Fat | 18.6g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 5.9g | 30% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 40.7mg | 14% |
| Sodium | 16.6mg | 1% |
| Fiber | 2.5g | 10% |
| Sugar | 24.3g | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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