Stan's rhubarb crumble shortbread bars are a yummy twist on that British summer favourite, rhubarb crumble, and are named for my maternal grandfather, who adored rhubarb. And puddings.
The crispy crumble topping covers a layer of sweet blueberries and slightly tart rhubarb, spread upon a base of delicious, buttery shortbread.
Rhubarb is not something we ever came across when we lived in Asia or Africa, and rarely in central, southern, and eastern Europe, so when amato mio and I were in Britain a while back, staying with his mum, and I had the opportunity to get my hands on this most delicious of fruits, I jumped at the chance of making a very 'English' treat.
My mother-out-law's (MoL) neighbours often drop off produce they've grown themselves (and preserves they've made too) - they are very generous like that - and if we're there when someone brings around some rhubarb, my eyes light up, my tummy begins to rumble, and I imagine all the gorgeous rhubarby yums I could make...
And then MoL gets to it before me. No so this time though - I was in like Flynn!
Stan... who loved rhubarb
I adored my grandfather
My grandfather, whom I worshipped, adored rhubarb, and the day I first made these rhubarb crumble shortbread bars (July 25th), would have been his birthday (he'd be almost 108 now; sadly, he passed away on my 20th birthday). This recipe is my way of honouring him.
Over the past few years, I've had no shortage of guinea pigs to test these bars out on; amato mio, our niece and nephew, MoL, and amato mio's sister & her husband. The verdict is unanimous - everyone loves them.
I'm sure my grandfather would have loved them too.
Stan's Rhubarb Crumble Shortbread Bars
Are...
- sweet
- slightly tart
- comforting
- summery
- easy to make
- really yummy
- and not entirely bad for you either! (Vitamin A 4%, Vitamin C 5%, Calcium 5%, Iron 10% RDV)
Do make sure you keep the rhubarb juice, BTW, because it makes a delicious drink when added to sparkling mineral water. Or Prosecco. Or gin. Or punch. Enjoy!
Do you like rhubarb crumble and shortbread? What's your favourite thing to do with rhubarb?
Stan's Rhubarb Shortbread Crumble Bars
Ingredients
Shortbread Base
- 125 g vegan butter (note 1)
- 60 g sugar
- 180 g plain flour (all-purpose)
Fruit Centre
- 500 g rhubarb
- 100 g blueberries
- 100 g sugar
- 3 tablespoon water
Crumble Topping
- 150 g plain/all-purpose flour
- 75 g vegan butter
- 100 g sugar
Instructions
- Preheat the oven to 190°C (375°F/gas mark 5), and line a roasting pan/baking tin or oven dish, which is at least 5cm (2") deep, with baking parchment.
- Wash the rhubarb, and cut up into big chunks. Place into a large saucepan, cover with the sugar, add around 3 tablespoon water, put the lid on, bring to the boil, and rapidly steam for 5 mins.
- Using a sieve or conical/chinoise strainer, drain the rhubarb over a large bowl, gently pressing down with the back of a spoon to ensure as much liquid as possible is removed. Leave the fruit in the sieve, over the bowl, to cool. (note 2)
- To make the shortbread, cream together together the butter and sugar, then add the flour, and mix together to form a smooth dough. I find it easiest to use my hands for the last part.
- Rest the dough in the 'fridge for 30 mins, then turn out onto a lightly-floured board, and carefully roll out until it's about 1.5 cm (c.½") thick, and the same shape as your baking tin. (note 3)
- Place the dough into the baking tin, and bake for around 20-25 minutes or so, until the shortbread is a pale golden brown.
- Remove from the oven, turn the heat up to 200°C (400°F/gas mark 6), and set the shortbread aside to cool.
- Make the crumble topping by rubbing together the butter and flour until it resembles breadcrumbs, and then stir in the sugar.
- Put it all together by spooning the rhubarb evenly over the shortbread base, sprinkle over the blueberries, and then cover everything with the crumble topping. Return to the oven, and bake for around 15 minutes, until the crumble starts to turn golden.
- Once cooked, remove from the oven, and leave in the tin to cool down. When it's cool, remove from the tin, and cut into 12 bars.
- Store in an airtight container... if it lasts that long!
Notes
- I rarely buy vegan spread or butter now, instead I make my own. One of my most used recipes is from my friend, Mel, over at A Virtual Vegan. Check out her easy vegan butter.
- Do make sure you drain the rhubarb properly once it's cooked, or else you will end up with a bit of a soggy bottom. It will still be delicious of course, but these bars should be soft, not sludgy!
- If you find that the shortbread dough is fragile, and breaks when you move it, roll it out on some parchment, and then carefully slide the whole thing onto the baking tin.
- This recipe has been updated, and new images added.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Katie Bryson
I absolutely love rhubarb, so just know I could get stuck straight in to a batch of these shortbread bars - they look incredible! Thanks so much for bringing the recipe to Simple and in Season. xxx
Nico
I actually found some rhubarb at my local market (local being 20km away!) - and it was 2 lei (40p) for a bunch of six large sticks. Heaven! xx
Rebecca @ Strength and Sunshine
I love rhubarb season! Way too short of a season so we have to make every recipe count!
Nico
I agree - we need more rhubarb, and for longer! Or maybe the reason we appreciate it so much is because of its scarcity! xx
Sus // roughmeasures.com
Rhubarb isn't something I eat enough of. I want to try and grow some this year though. These look oh so tasty.
Nico
Home-grown rhubarb is the best, Sus... just be sure to give it a lot of space, and don't harvest it during its first year - after that, it will more or less look after itself. xx
Honest Mum
Drooling here, amazing and your grandfather Stan looks like a true gent (we adore rhubarb here in Yorkshire too) x
Nico
He really was, Vicki; he was a master bookbinder, and used to make all of my books when I was a child. Some of my most treasured memories are of sitting on his lap, and the both of us reading together.
Unlike my gran, he never once said I couldn't do something because "that's what boys do", and I adored that he taught me to play cricket, to do woodwork, to grow food, and to be practical around the house. I think my gran despaired of the two of us sometimes - she often told us off for trampling mud in the house, when we'd been digging and planting! He also gave me great advice:
Always make sure your shoes are polished - your shoes are a reflection of how you conduct yourself.
Always make sure your fingernails are clean and tidy because people will notice if they're not when they shake hands with you.
Never let go of your dreams because you never know when they'll come true.
I'm incredibly fortunate in that so many of my dreams have come true. I am truly blessed! xx
Jo Allison/Jo's KItchen Larder
What a lovely recipe and wonderful homage to your grandfather Nico. I'm a recent rhubarb convert, it only took me 38 years to try it and like it... I know... I absolutely love the sound of buttery shortbread and mixture of tart rhubarb and blueberries. Pinned and will be trying at next opportunity. x
Nico
I hope you love the bars, Jo! I know a few people who hated rhubarb as children but grew to love it as adults... I don't know whether their tastebuds changed, or they just had it with more sugar! xx
Nayna Kanabar
These bars look really tasty, I have recently had a large rhubarb crop and have been making lots of rhubarb recipes, I will book mark this one to try.
Nico
Ooh, lucky you! I officially have rhubarb envy! xx
Monika Dabrowski
What can I say, these bars are just gorgeous! Plus the list of ingredients is very short, and that always gets my vote! Thank you for sharing with #CookBlogShare:)
Nico
And they just go to show that great food doesn't always need a long list of ingredients! xx
Corina
These bars would be a real favourite of mine too! I love rhubarb but don't cook with it anywhere near as much as I should. I rarely get further than making a simple crumble or just eating it stewed with a scoop of ice cream. We had a rhubarb patch in our garden when I was growing up and my mum used to make some lovely puddings with it and a fantastic rhubarb jelly. I am getting hungry looking at your bars though! Thanks for sharing with #CookOnceEatTwice
Nico
Oh, gosh, stewed rhubarb and ice cream reminds me so much of my childhood! Such a perfect pudding! My gran also used to serve it with sterlised cream... can you still get that over there? Comes in tins. I used to love that stuff so much. In fact, when I moved into my first flat, I bought a tin, and ate it on its own... something my gran would never let me do!
Since rhubarb is a rarity here, when I do find it for sale, I tend to make crumble too! Or these bars! K's mum makes a wonderful rhubarb and ginger jam, though, and it always goes down well at the church fete! xx
Mayuri Patel
A wonderful dessert. Love the combination of rhubarb and blueberries with shortbread.
Nico
They work so well together, Mayuri - I love the combo! xx
Mel | avirtualvegan.com
Oh my word they look good and what a lovely tribute to your grandfather Stan. Rhubarb is one of my favourites too. Luckily it's easy to grow and get here in Canada so I still enjoy it. Thank you for linking to my butter! ?
Nico
Your butter is amazeballs, Mel - I love it!
If I was staying put in this house for a few years, I would definitely bung a couple of rhubarb crowns in the garden. Such is the downside of being a perpetual traveller - never staying anywhere long enough to establish a productive garden! xx
Choclette
Oh yes, super idea. I love rhubarb and what a grand recipe to come up with for your grandfather. I've rather lost track of how old mine would have been now - well over 105 for sure. His birthday's in a few days time.
Nicole
So your birthday is just after mine - at the beginning of July - and your grandfather's is just after my grandfather's, at the end! What are the odds? 🙂