Read More about Strawberry Shortbread Bars
Phew! It’s a hot day in the Nation’s Capitol! I’ve been working in the yard and building up an appetite! It’s a good thing I still have some of these Strawberry Shortbread bars still in the fridge to enjoy! They are mighty good!
As much as I love my lemon curd, I think I fell head over heels in love with the strawberry rhubarb curd I made over on Dieter’s Downfall
. Head on over to get the recipe on how to make the curd. Then make the meringues
with the leftover egg whites. 🙂
With the extra curd leftover, you can enjoy this easy shortbread. It seriously takes a few minutes to put together and bake.
The toughest part was waiting for it to cool down.
Well, I’m gonna go set up the blow up pool and go cool off! I’m not ready for 90 degrees. What happened to Spring? There’s snow in Denver for Mother’s Day and a heatwave here. I’m starting to think that Mother Nature is going through menopause. Sheesh!
Strawberry Rhubarb Shortbread Bars
by Karyn Granrud
Prep Time: 5 minutes
Cook Time: 40 minutes
Keywords: shortbread strawberry bars spring
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla
Preheat oven to 350°F. Line a 8″ x 8″ pan parchment or non-stick foil with an overhang to lift it out.
Combine the butter, flour, powdered sugar, and salt in a medium bowl. Mix with a large spoon or your fingers until well combined. Let the warmth of your hand help to incorporate the butter with the flower and sugar. Press the dough evenly into your prepared pan.
Bake for 15 to 20 minutes, or until set and just beginning to turn color.
Add a cup to a cup and a half of the strawberry rhubarb curd
and return the pan back to the oven and bake for another 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
Allow it to completely cool before serving. Remove the shortbread from the pan, sprinkle with powdered sugar and cut into squares.