Buttery Rhubarb Shortbread Bars with ruby red filling and simple vanilla glaze.

Scale

1 cup butter, softened

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

2 cups all-purpose flour

3/4 teaspoon kosher salt

3 cups rhubarb, chopped

1/2 cup grenadine syrup

3/4 cup sugar

1/4 cup all purpose flour

1 tablespoon lemon juice

1 teaspoon lemon zest

1 cup powdered sugar

2–3 teaspoons milk

1/2 teaspoon vanilla

pinch salt

1. Chop rhubarb and soak with grenadine syrup.

2. Drain rhubarb before using.

3. Cream butter and sugar until light.

4. Add vanilla, flour, and salt.

5. Press dough into pan and bake at 375F for 15 minutes.

6. Mix rhubarb with sugar and flour.

7. Spread filling over crust.

8. Crumble remaining dough on top.

9. Bake at 350F for 45-50 minutes.

10. Cool completely and drizzle glaze before serving.

Chill dough before baking for tender crust.

Drain rhubarb well to avoid excess moisture.

Cool completely before slicing.