Description
Lemon Rhubarb Bars are a bright and refreshing summer dessert that perfectly balances tart rhubarb and zesty lemon flavors. Featuring a crisp buttery crust and a smooth, tangy filling, these bars are easy to make and ideal for picnics, barbecues, or casual gatherings. Served chilled or at room temperature, they offer a delightful contrast of textures and a burst of fresh seasonal ingredients.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 3/4 cup cold unsalted butter, cut into pieces
For the Filling
- 3 cups fresh rhubarb stalks, sliced into small pieces
- 1/2 cup granulated sugar (plus extra for tossing rhubarb)
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 fresh lemons
- 2 tablespoons all-purpose flour
Optional Garnish
- Powdered sugar, for dusting
- Fresh mint leaves or thin lemon slices
Instructions
- Prepare the Crust: In a bowl, mix all-purpose flour, baking powder, and sugar. Cut cold butter into the mixture until it resembles coarse crumbs. Press this dough evenly into a greased baking pan to create the base.
- Prepare the Rhubarb: Slice fresh rhubarb stalks into small pieces. Toss them with about 1/4 cup of granulated sugar to draw out juices and soften the tartness.
- Make the Lemon Filling: In a separate bowl, whisk together eggs, lemon juice, lemon zest, sugar, and a bit of flour until smooth and tangy.
- Assemble the Bars: Evenly scatter the sugared rhubarb over the prepared crust. Pour the lemon filling over the rhubarb, letting it settle gently among the pieces.
- Bake: Preheat the oven to 350°F (175°C). Bake the bars for 30-35 minutes or until the filling is set and the crust turns golden brown. Allow to cool completely before slicing.
Notes
- Use fresh rhubarb and lemons for the best flavor and brightness.
- Check bars a few minutes before time to avoid overbaking; filling should be set but slightly jiggly.
- Chill the bars for at least an hour before slicing to ensure clean cuts.
- Adjust sugar according to your taste preference if rhubarb is too tart.
- Zest lemons before juicing for maximum citrus flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: Lemon Rhubarb Bars, summer dessert, tangy bars, rhubarb recipe, lemon dessert, easy baking, gluten-free option, vegan option