Let me clue you in on a little secret- rhubarb is the ingredient you have been looking for to use in all your summer desserts! This recipe includes layers of delicious buttery shortbread topped with smooth and creamy rhubarb curd. Bake it all together and slice into the perfect tasty squares. All that’s needed is a dusting of powdered sugar on top to make these Vegan Rhubarb Bars the most delicious vegan dessert of summer!
So Happy It’s Rhubarb Season: Jump to Recipe
So…What Exactly is Rhubarb?
Fun fact- Rhubarb is actually a vegetable! It has stalks similar to celery that range in color from red to green that you can eat. In Seattle, rhubarb is usually in season between May- July. However, rhubarb actually freezes well so you can make these rhubarb bars all year long! Rhubarb is pretty tart and tastes best mixed with other sweet fruits like I did in these Frozen Strawberry Rhubarb Margaritas, or with sugar like I did in this Vegan Rhubarb & Cara Cara Jam Galette. Beware, the leaves are toxic so stick to eating the stalks for any rhubarb recipe!
How To Make The Vegan Shortbread Layer:
The bottom layer of these Vegan Rhubarb Bars is based off the dough I used to make my incredibly popular 7 Ingredient Funfetti Cookies. All you need is vegan butter, organic sugar, vanilla, all-purpose flour, ground flaxseed, baking powder, a little nut milk, and some salt. Once the dough has formed, simply press the dough into a 8*8 baking tray lined with parchment paper and cook for 20 minutes before adding the next layer!
How to Make the Rhubarb Curd Topping:
A few months ago, I made Vegan Lemon Curd which serves as the basis for the rhubarb curd layer. For this recipe, I adjusted the ratios a little due to the cooking time added from baking the curd in the oven. There’s no vegan butter in this curd and it is made from four simple ingredients- rhubarb, organic sugar, arrowroot powder, and coconut cream. Make sure to use coconut cream that has no additional additives, water, or oils in it for this recipe to work well.
First, I like to cook my rhubarb and sugar in a small saucepan until softened. Then, I add the softened rhubarb and coconut cream to a blender to create a smooth puree. After that, I add the rhubarb puree back to the saucepan and whisk in the arrowroot. Heat until the curd is nice and thick and set aside before baking!
Make sure to refrigerate before slicing!
Once your shortbread and rhubarb curd have been layered and baked, let them cool at room temperature. It’s really important to do this before adding them to the fridge so they don’t get soggy. Once cooled, cover and add the vegan rhubarb bars to the fridge for at least 1-2 hours to set. This allows the rhubarb curd to set to a firm texture and makes it so you can easily cut the rhubarb bars into perfect squares.
Being able to refrigerate these vegan rhubarb bars actually makes them super easy to make ahead of time and store in the fridge for guests. As a final step, use a dusting wand or small sifter to dust powdered sugar on top right before serving!
Team Rhubarb Forever!
Hopefully, this recipe has convinced you that team rhubarb is the place to be! I personally had rhubarb for the first time last year when I made these Vegan Rhubarb & Raspberry Cream Pops and knew it was love at first bite. I am a firm believer that there is never too much of a really good thing in life. In this case, that good thing happens to be these sweet and delicious Vegan Rhubarb Bars. Enjoy them by the handful!