Summer is well underway and our rhubarb plant is ready to harvest. With so much rhubarb I decided to try something new: Rhubarb Shortbread Bars! These rich Shortbread Bars are topped with a tangy Rhubarb mixture and more Shortbread crumbled over top. A summery treat that will fly out the treat tin as quickly as you make them!

INGREDIENTS

600g Plain Flour

400g Salted Butter

300g Caster Sugar

6 Stalks of Rhubarb

METHOD

Preheat your oven to 180°C.

Add the plain flour, 200g caster sugar and the butter to a mixing bowl. Wisk until a dough forms.

Split the dough in half. Place half the dough into the fridge and the other half a prelined pan (cm x cm), pat down and place in the oven at 180°C for 17 minutes.

Dice the rhubarb, place it in a large pan with 100g caster sugar and cook down over a low heat.

Take the shortbread out of the oven and pour the rhubarb mix over it.

Crumble over the remaining dough over the rhubarb and place the tray back into the oven for 45 minutes.

Take the tray out of the oven and leave cool before sticking into even bars.

Enjoy!