Can a humble vegetable transform your dessert game? Rhubarb, often mistaken for a fruit, brings a unique tartness that perfectly balances sweet treats. In this recipe, we marry the crispness of shortbread with the tang of rhubarb and the sweetness of blueberries, all topped with a delightful crumble. These Rhubarb Shortbread Crumble Bars are not only a nod to British tradition but also a vegan-friendly indulgence that will leave you craving more.
Why You’ll Love This Recipe
- Vegan Delight: Crafted entirely with plant-based ingredients, making it suitable for various dietary preferences.
- Flavor Harmony: The tartness of rhubarb, sweetness of blueberries, and buttery shortbread create a symphony of flavors.
- Texture Play: Experience the crunch of crumble, softness of fruit filling, and firmness of shortbread in every bite.
- Make-Ahead Friendly: Perfect for preparing in advance for gatherings or personal treats.
Ingredients
Shortbread Base
- 125g vegan butter (see note)
- 60g granulated sugar
- 180g all-purpose flour
Fruit Filling
- 500g rhubarb, chopped
- 100g blueberries
- 100g granulated sugar
- 3 tablespoons water
Crumble Topping
- 150g all-purpose flour
- 75g vegan butter
- 100g granulated sugar
How to Make Rhubarb Shortbread Crumble Bars
- Prepare the Rhubarb: Wash and chop the rhubarb into chunks. In a saucepan, combine rhubarb, sugar, and water. Cover and bring to a boil, then steam for 5 minutes. Strain through a sieve, applying light pressure to extract as much moisture as possible. Set aside to cool.
- Make the Shortbread Base: Cream together vegan butter and sugar until smooth. Add flour and mix to form a dough. Chill the dough for 30 minutes. Roll the dough to roughly 1.5cm thickness to match the shape of your baking tin. Transfer it into the lined tin and bake at 190°C (375°F) for 20–25 minutes, or until lightly golden. Remove and let cool.
- Prepare the Crumble Topping: In a bowl, rub together vegan butter and flour until the mixture resembles breadcrumbs. Stir in sugar.
- Assemble the Bars: Spread the cooled rhubarb over the shortbread base, sprinkle blueberries on top, then evenly distribute the crumble topping. Bake at 200°C (400°F) for 15 minutes until the crumble is golden.
- Cool and Slice: Allow the bars to cool in the tin. Once cooled, remove and cut into 12 equal pieces.
Helpful Tips
- Drain Thoroughly: Ensure rhubarb is well-drained to prevent a soggy base.
- Chill the Dough: Chilling the shortbread dough helps in handling and prevents shrinkage during baking.
- Uniform Slicing: For even bars, use a ruler to measure and mark before cutting.
Substitutions and Variations
- Fruit Variations: Swap blueberries with strawberries or raspberries for a different flavor profile.
- To make it gluten-free, substitute with a baking-friendly gluten-free flour mix.
- Nutty Twist: Add chopped nuts like almonds or pecans to the crumble for added crunch.
Frequently Asked Questions
Can I use frozen rhubarb? Yes, but ensure it’s fully thawed and drained to remove excess moisture.
How do I make my own vegan butter? There are several recipes available online for homemade vegan butter using ingredients like coconut oil, soy milk, and apple cider vinegar.
Can I reduce the sugar content? Yes, but be cautious as rhubarb is quite tart. Adjust to taste.
Storage Instructions
Keep the bars in an airtight container—store at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze the bars separated by parchment paper for up to 3 months. Thaw at room temperature before serving.
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Conclusion
These Rhubarb Shortbread Crumble Bars offer a delightful combination of textures and flavors, making them a perfect treat for any occasion. This recipe is simple to follow and satisfying, whether you’re new to baking or a seasoned pro. Give it a try, and don’t forget to share your experience and any creative twists you add!
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Rhubarb Shortbread Crumble Bars Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 bars 1x
- Diet: Vegan
Description
Rhubarb Shortbread Crumble Bars combine a buttery vegan shortbread base, sweet-tart rhubarb, juicy blueberries, and a golden crumb topping. This easy, plant-based recipe is a seasonal favorite and perfect for sharing. Bake a batch today and enjoy with tea or as a satisfying dessert!
Ingredients
Shortbread Base
125g vegan butter
60g granulated sugar
180g all-purpose flour
Fruit Filling
500g rhubarb, chopped
100g blueberries
100g granulated sugar
3 tablespoons water
Crumble Topping
150g all-purpose flour
75g vegan butter
100g granulated sugar
Instructions
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Preheat oven to 190°C (375°F). Line a baking tin (at least 5cm deep) with parchment paper.
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In a saucepan, combine chopped rhubarb, sugar, and water. Cover and bring to a boil, then steam for 5 minutes.
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Strain through a sieve, pressing lightly to remove excess moisture. Let cool.
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Cream vegan butter and sugar for the base. Mix in flour to form a dough. Chill for 30 minutes.
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Roll dough to 1.5cm thick to fit the tin. Place in tin and bake for 20–25 minutes, until lightly golden. Let cool.
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Rub together vegan butter and flour for the crumble topping. Stir in sugar.
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Layer the rhubarb over the base, sprinkle blueberries, and top with crumble.
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Bake at 200°C (400°F) for 15 minutes, until topping is golden.
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Cool completely before slicing into 12 bars.
Notes
Thoroughly strain the rhubarb to avoid a soggy base.
If the dough is too delicate to handle, roll it between parchment paper and slide it into the tin.
This recipe uses vegan butter, but store-bought or homemade options both work well.
- Prep Time: 15 minutes (+ Time (Chilling): 30 minutes)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 316
- Sugar: 18g
- Protein: 2g
- Cholesterol: 0mg