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Easy Tangy Strawberry Rhubarb Shortbread Jam Bars

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These bars combine a buttery shortbread crust with tangy strawberry rhubarb jam for a perfect summer treat that’s easy to make and deliciously satisfying.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • ¾ cup granulated sugar (150g)
  • 1 cup unsalted butter, softened (225g)
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 cups fresh rhubarb, chopped (about 300g)
  • 1 ½ cups fresh strawberries, hulled and chopped (about 225g)
  • ¾ cup granulated sugar (150g)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Jam (15-20 minutes): In a medium saucepan, combine chopped rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens—about 12-15 minutes. Remove from heat, stir in vanilla extract if using, and let cool slightly.
  2. Make the Shortbread Dough (10 minutes): In a large bowl, whisk together the flour, sugar, cornstarch, and salt. Add softened butter in chunks and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs with some pea-sized pieces. If it’s too dry, add a teaspoon of cold water to bring it together.
  3. Assemble the Bars (5 minutes): Reserve about 1/3 of the dough for the topping. Press the remaining dough evenly into the bottom of a greased 8×8-inch pan.
  4. Add the Jam Layer: Spread the strawberry rhubarb jam evenly over the crust, leaving a small border around the edges.
  5. Top the Bars: Crumble the reserved dough over the jam layer.
  6. Bake (35-40 minutes): Bake in a preheated oven at 350°F (175°C) until the top is golden and the jam bubbles around the edges. Tent with foil after 25 minutes if topping browns too quickly.
  7. Cool and Slice (at least 1 hour): Let the bars cool completely on a wire rack before cutting into squares.

Notes

Use softened butter (not melted) for a crumbly texture. Do not overmix dough to avoid toughness. Cool bars completely before slicing to prevent oozing. If jam is too runny, add a teaspoon of chia seeds while cooling to thicken naturally. For gluten-free, substitute flour with a gluten-free blend; for dairy-free, use coconut oil or vegan butter.

Nutrition

Keywords: strawberry rhubarb bars, shortbread jam bars, summer dessert, easy baking, tangy jam bars, homemade jam bars, picnic dessert

Find it online: https://goldensimmer.com/easy-tangy-strawberry-rhubarb-shortbread-jam-bars-recipe-for-perfect-summer-treats/