Blueberry Rhubarb Bars Recipe

With a layer of sour blueberry rhubarb jam in the middle, these shortbread bars taste like butter.  

Blueberry Rhubarb Layer* (makes double what you need for this recipe, halve it if you don’t want extra) – 220 g granulated sugar about 1 cup – 280 g fresh rhubarb diced, about 4 stalk – 310 g blueberries 1 pint – Juice of 1 lemon – 2 tablespoons tapioca starch can substitute with cornstarch Shortbread Layer – 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 cup




Put all ingredients in a pot and heat slowly. Cook until blueberries burst and rhubarb softens, about 30 minutes. Stirring frequently and pressing rhubarb with a wooden spoon. 

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STEP  1 .

Let it thicken like jam and smash the fruits almost completely. Set aside. This can be done beforehand. 

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Warm the oven up to 350 F. Line an 8- or 9-inch square pan with greased parchment paper, leaving extra on all sides. Add the vanilla, salt 

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and butter and mix them together. Mix the flour and sugars together by beating them in. Put about ⅔ of the shortbread mix in the pan's bottom.  

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Spread the dough out with a measuring cup or an offset spatula. Cover the shortbread with half of the jam. Add pieces of the rest of the shortbread to the jam.  

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It should be baked for 30 to 35 minutes, or until the shortbread on top turns golden. Let it cool in the pan before cutting it.  

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Extra food can be frozen if it is kept in a container that keeps air out.  

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See Also

Strawberry Rhubarb Muffins Recipe