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