Blueberry Rhubarb Shortbread Bars

I had rhubarb growing like crazy  in my garden.  This is the first year it has been really happy and we could harvest some.  So I had been looking around Pinterest for some recipes.  I made some adjustments, like lots of fruit, and I loved it.  These were a hit with everyone, even my picky teenage boy.

Blueberry Rhubarb Shortbread Bars (adapted from Keep It Sweet Desserts)

Crust

• 1 1/2 cups unsalted butter, softened
• 1 1/4 Cup powdered sugar, sifted
• 3/4 Cup granulated sugar
• 1 Tablespoon vanilla extract

3 Cup all-purpose flour

• Fruit filling
• 6 Large rhubarb stalks (about 5 cups chopped rhubarb)
• 1/3 Cup water
• 1/2 Cup granulated sugar
• 1 1/2 Tablespoon cornstarch
• 1 1/2 Cup blueberries

Grease a 9x13 pan and preheat the oven to 325.  Beat the butter, powdered sugar and granulated sugar until light and fluffy.  Add the vanilla.  Stir in flour until just incorporated.  Press half the dough into the greased pan.  Bake 15 minutes or until edges are golden brown. Wrap remaining dough in plastic wrap and refrigerate.

While the crust is cooling prepare the filling.  Combine everything except the blueberries in a medium saucepan.  Cook over medium heat, stirring frequently, until thickened.  Turn off heat and gently fold in blueberries.  

Pour fruit filling over cooled crust.  Crumble remaining dough over the filling.  Return to oven for 30 minutes or until golden brown.  Cool completely before cutting.

We enjoyed them served with vanilla ice cream!