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Lemon Rhubarb Bars

Lemon Rhubarb Bars

Lemon Rhubarb Bars are a delightful dessert combining a crisp, buttery crust with a tangy, smooth lemon-rhubarb filling. Perfectly balancing tartness and sweetness, these bars are easy to prepare and ideal for any occasion, showcasing the seasonal freshness of rhubarb paired with bright citrus flavor.

  • Total Time: 1 hour
  • Yield: 16 bars 1x

Ingredients

Scale

For the Crust

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces

For the Filling

  • 3 cups fresh rhubarb stalks, chopped finely
  • ¾ cup sugar
  • 2 tablespoons all-purpose cornstarch or arrowroot powder
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine the all-purpose flour, sugar, and cold unsalted butter in a bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press the mixture evenly into a parchment-lined baking pan to form the crust. Bake in a preheated oven at 350°F (175°C) until golden brown and firm, about 15-20 minutes.
  2. Make the Filling: In a large bowl, whisk together the finely chopped rhubarb, sugar, cornstarch, eggs, lemon juice, lemon zest, and vanilla extract until smooth and fully combined. This will create a tangy, smooth custard-like filling.
  3. Assemble and Bake: Pour the lemon-rhubarb filling evenly over the pre-baked crust. Return the pan to the oven and bake at 350°F (175°C) for 25-30 minutes, or until the filling is set but still slightly jiggles in the center, ensuring a perfect custardy texture.
  4. Cool and Slice: Allow the bars to cool completely in the pan to let the filling firm up. Once cooled, lift the bars out using the parchment paper and cut into squares or bars for serving.

Notes

  • Use cold butter to achieve a flaky, tender crust.
  • Do not overmix the crust to maintain a crumbly texture.
  • Chop rhubarb finely for even cooking and smooth filling consistency.
  • Cornstarch or arrowroot powder is essential to prevent a watery filling.
  • Cool the bars thoroughly before slicing to keep them intact and enhance flavors.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour used)

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 40mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 55mg

Keywords: lemon rhubarb bars, lemon rhubarb dessert, tangy dessert bars, rhubarb recipe, citrus dessert, spring dessert, easy baking