Red, White and Blue Shortcake

Bluberry Rhubarb Shortbread Bars
By Lauren Lilling

We doubled this and cooked it in a 9 x 13 pan.

(Un-doubled, Regular Recipe)

2 c. flour
1/2 lb. unsalted butter, softened
3/4 c. powdered sugar, sifted
1/2 c. plus 1/3 c. granulated sugar, separated
1/2 tsp. vanilla extract
2 1/2 c. chopped rhubarb (about 3 long stalks)
1/4 c. water
1/3 c. granulated sugar
1 Tbsp. cornstarch
3/4 c. blueberries

Pre-heat oven to 325 degrees. Grease 9-inch square baking dish with cooking spray.

Sift flour into med. bowl. In another bowl, beat butter and powdered sugar and 1/2 c. sugar on high speed with electric mixer, until light and fluffy. Mix in vanilla, stir in flour just until combined.

Press 1/2 of dough  into pan and bake about 15 min. until edges are golden brown. Shape remaining dough into a disc and wrap in plastic. Chill in refrigerator for 30 min.

Let bottom layer cool after baking. Meanwhile prepare filling. Combine rhubarb, water,  1/3 c. sugar and cornstarch in a saucepan over medium heat. Cook, stirring occasionally until fruit has formed a thick, jam-like consistency, (about 5-10 min. Remove from heat and fold in blueberries.

Pour filling over crust. Drop large crumbs of the refrigerated dough  over the fruit layer so the fruit is completely covered. Bake again for about 30 minutes until edges lightly golden brown.

Let cool before cutting into bars.