Rhubarb Bar Cookie Recipe (Rhubarb Bites)

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.

Toss the chopped rhubarb with granulated sugar. Let it sit while you mix the dough so it starts to release juices.

Mix shortening and brown sugar until smooth. Add the egg and stir until fully combined.

Stir in baking soda, salt, cinnamon, and flour just until a soft dough forms—don’t overmix. Blend in the vanilla.

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 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.

Cut into 24 bite-size squares. Dust with powdered sugar right before serving if you want a simple finish.