Rhubarb Bar Cookie Recipe (Rhubarb Bites)
This rhubarb bar cookie recipe is an easy tray-bake where tart rhubarb is balanced with a cinnamon-spiced, brown sugar dough. You’ll mix the ingredients, press the dough into the pan, layer the sugared rhubarb, and bake until set. Once cooled, slice into 24 neat bites and dust with powdered sugar if you like.
Ingredients
1. Ingredients
2. Dough
Step-by-Step Method
Prep the oven and pan
Heat the oven to 350°F (175–180°C). Grease an 8-inch/20–23 cm square pan or line it with parchment for easy lifting.
Sugar the rhubarb
Toss the chopped rhubarb with granulated sugar. Let it sit while you mix the dough so it starts to release juices.
Cream the base
Mix shortening and brown sugar until smooth. Add the egg and stir until fully combined.
Add dry ingredients and vanilla
Stir in baking soda, salt, cinnamon, and flour just until a soft dough forms—don’t overmix. Blend in the vanilla.
Assemble the layers
Press about half the dough into the bottom of the pan. Spread the sugared rhubarb evenly over it. Scatter the remaining dough on top in small pieces and gently press.
Bake and cool
Bake for about 45 minutes, until the top is lightly browned and the edges look set. Cool completely in the pan so the bars slice cleanly.
Slice and serve
Cut into 24 bite-size squares. Dust with powdered sugar right before serving if you want a simple finish.