Lemon Rhubarb Bars Recipe

Introduction

These Lemon Rhubarb Bars offer a perfect balance of tartness and sweetness, wrapped in a flaky, buttery crust. They’re a delightful treat for spring and summer, showcasing fresh rhubarb with a bright splash of lemon. Easy to make and sure to impress, these bars are great for gatherings or a simple dessert fix.

Ingredients

• 1 cup all-purpose flour (for a flaky crust)
• 1/3 cup sugar (to sweeten the crust)
• 1/2 cup butter (softened, for creaming)
• 1/4 teaspoon salt (a pinch to enhance flavor)
• 2 cups fresh rhubarb, chopped (provides tart flavor)
• 1/4 cup lemon juice (freshly squeezed for brightness)
• 1 cup sugar (for sweetness in the filling)
• 2 tablespoons all-purpose flour (to thicken the filling)
• 1 teaspoon vanilla extract (enhances flavor depth)
• 2 large eggs (binds the filling together)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, cream together the softened butter and 1/3 cup sugar until the mixture is light and fluffy.
3. Step 3: Mix in 1 cup of flour and 1/4 teaspoon salt until the dough becomes crumbly.
4. Step 4: Press the crumbly dough evenly into the bottom of a baking dish.
5. Step 5: Bake the crust in the oven for 15–20 minutes, or until it turns golden brown.
6. Step 6: While the crust bakes, combine the chopped rhubarb and lemon juice in a bowl.
7. Step 7: In a separate bowl, whisk together 1 cup sugar, 2 tablespoons flour, vanilla extract, and eggs until smooth.
8. Step 8: Fold the rhubarb and lemon juice mixture gently into the egg mixture.
9. Step 9: Once the crust has cooled slightly, pour the lemon-rhubarb filling over it evenly.
10. Step 10: Return the baking dish to the oven and bake for 25–30 minutes, until the filling is set and slightly golden on top.

Tips & Variations

• For an extra crunchy crust, sprinkle a tablespoon of coarse sugar over the crust before baking.
• If rhubarb is not available, try using tart green apples for a similar tangy flavor.
• Add a teaspoon of ground ginger or cinnamon to the filling for a warm spice note.
• Be sure not to overbake the filling; it should be just set to keep bars moist and tender.

Storage

Store the lemon rhubarb bars in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a low oven or microwave for about 15 seconds to bring back their fresh-baked flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Just thaw and drain any excess liquid before mixing it into the filling to avoid a soggy crust.

Can these bars be made ahead of time?

Absolutely! They actually taste great after resting a few hours or overnight in the fridge, which allows the flavors to meld beautifully.

Lemon Rhubarb Bars Recipe

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★★★★★

4.5 from 90 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

Delicious and tangy Lemon Rhubarb Bars featuring a flaky buttery crust topped with a bright lemon and tart rhubarb filling. Perfectly baked to a golden finish, these bars offer a balanced blend of sweet and tart flavors in every bite.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 cup butter, softened
• 1/4 teaspoon salt

Filling

• 2 cups fresh rhubarb, chopped
• 1/4 cup lemon juice, freshly squeezed
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs

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Instructions

1. Preparation of the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Gradually add in the flour and salt, mixing until a crumbly dough forms. Press this mixture evenly into the bottom of your baking dish to form the crust.
2. Bake the Crust: Place the crust in the preheated oven and bake for 15-20 minutes or until it turns golden brown. Remove from the oven and allow it to cool slightly while you prepare the filling.
3. Prepare the Rhubarb Filling: In a separate bowl, combine the chopped rhubarb and freshly squeezed lemon juice. In another bowl, whisk together the sugar, flour, and eggs until the mixture is smooth and well combined. Gently fold the rhubarb and lemon juice mixture into the egg mixture, adding in the vanilla extract for additional flavor depth.
4. Assemble and Bake the Bars: Once the crust has cooled slightly, pour the lemon-rhubarb filling evenly over it. Return the baking dish to the oven and bake for another 25-30 minutes, or until the filling is set and slightly golden on top.
5. Cool and Serve: Allow the lemon rhubarb bars to cool completely before cutting into squares. This helps the filling to set fully and makes serving easier.

Notes

• Ensure the butter is softened to room temperature for easier creaming with sugar.
• Use fresh lemon juice for the best bright and authentic flavor.
• Allow bars to cool completely before slicing to avoid crumbling.
• For a crisper crust, bake the crust a little longer if desired before adding the filling.
• You can substitute rhubarb with a mixture of rhubarb and strawberries for a sweeter twist.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon rhubarb bars, lemon rhubarb dessert, rhubarb bars, lemon dessert bars, baked lemon rhubarb, rhubarb recipes, easy rhubarb bars