why make this recipe
This Lemon Rhubarb Bars recipe is bright, simple, and fresh. The tart rhubarb and lemon make a nice balance with a sweet, buttery crust. It is quick to make and is a good treat for spring and summer.
introduction
These bars have a crisp crust and a soft lemon-rhubarb filling. The steps are easy and use common pantry items. You can also check an easy rhubarb bars recipe for a simple base that pairs well with lemon.
how to make Lemon Rhubarb Bars
Make a shortbread crust, mix the rhubarb with sugar and a little thickener, then pour a lemon custard over and bake. Cool before cutting so the bars hold their shape.
Ingredients :
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) cold unsalted butter, cut into pieces
- For the filling:
- 3 cups chopped rhubarb (about 12 ounces)
- 3/4 to 1 cup granulated sugar (use less if rhubarb is sweet)
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 3 large eggs
- 1/2 cup granulated sugar (for custard)
- 2 tablespoons all-purpose flour (for custard)
- Pinch of salt
- Optional: powdered sugar for dusting
Note: This recipe fits a 9×13-inch pan.
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or line it with parchment.
- Make the crust: in a bowl, mix 2 cups flour, 1/2 cup sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs. Press into the bottom of the pan in an even layer.
- Bake crust 15 to 18 minutes, or until light golden. Remove and set aside.
- Prepare the rhubarb: in a bowl, toss chopped rhubarb with 3/4 to 1 cup sugar and 2 tablespoons cornstarch. Let sit 5 minutes.
- Spread the rhubarb mixture evenly over the baked crust.
- Make the lemon custard: whisk together lemon juice, lemon zest, 3/4 cup sugar (you may use the 1/2 cup listed above plus some from the rhubarb sugar), 3 eggs, 2 tablespoons flour, and a pinch of salt until smooth.
- Pour the custard mixture over the rhubarb and crust.
- Bake 25 to 30 minutes, until the filling is set and slightly jiggly in the center.
- Cool completely at room temperature, then chill in the fridge at least 2 hours to firm up.
- Dust with powdered sugar if you like, then cut into bars and serve.
how to serve Lemon Rhubarb Bars
Serve cold or at room temperature. Add a spoon of whipped cream or a small scoop of vanilla ice cream for a richer dessert. They also work well with tea or coffee.
how to store Lemon Rhubarb Bars
- Room temperature: Keep in an airtight container for up to 1 day.
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Wrap bars tightly and freeze up to 2 months. Thaw in the fridge before eating.
tips to make Lemon Rhubarb Bars
- Use fresh or frozen rhubarb. If frozen, thaw and drain excess liquid before using.
- If rhubarb is very tart, add more sugar to the filling to taste.
- Press the crust firmly so it bakes evenly.
- Chill the bars well before cutting to get clean slices.
- Use fresh lemon juice for the best bright flavor.
variation (if any)
- Strawberry-Lemon Rhubarb Bars: Replace half the rhubarb with chopped strawberries.
- Gluten-free: Use a gluten-free all-purpose flour blend for crust and filling thickener.
- Oat crust: Add 1/2 cup rolled oats to the crust for a heartier base.
- Smaller pans: Use an 8×8 pan for thicker bars and adjust bake time upward by 5–8 minutes.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain the rhubarb well before mixing with sugar and cornstarch.
Q: Why did my filling run after baking?
A: The bars need time to cool and chill. If you cut them too soon, the filling may be soft. Also check the bake time and that you used enough thickener (cornstarch/flour).
Q: Can I make these ahead for a party?
A: Yes. Make them a day ahead and keep them in the fridge. They hold shape well and taste great after chilling.
Q: Can I reduce the sugar?
A: You can, but taste the rhubarb first. If it is very tart, keep more sugar in the filling. You can reduce the crust sugar slightly.
Q: How do I get neat slices?
A: Chill the bars well, then run a sharp knife under hot water and wipe it dry between cuts. This gives clean edges.
Lemon Rhubarb Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright and fresh Lemon Rhubarb Bars with a sweet, buttery crust and a tart filling.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into pieces
- For the filling:
- 3 cups chopped rhubarb (about 12 ounces)
- 3/4 to 1 cup granulated sugar (use less if rhubarb is sweet)
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 3 large eggs
- 1/2 cup granulated sugar (for custard)
- 2 tablespoons all-purpose flour (for custard)
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or line it with parchment.
- Make the crust: in a bowl, mix 2 cups flour, 1/2 cup sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs. Press into the bottom of the pan in an even layer.
- Bake crust for 15 to 18 minutes, or until light golden. Remove and set aside.
- Prepare the rhubarb: in a bowl, toss chopped rhubarb with 3/4 to 1 cup sugar and 2 tablespoons cornstarch. Let sit for 5 minutes.
- Spread the rhubarb mixture evenly over the baked crust.
- Make the lemon custard: whisk together lemon juice, lemon zest, 3/4 cup sugar, 3 eggs, 2 tablespoons flour, and a pinch of salt until smooth.
- Pour the custard mixture over the rhubarb and crust.
- Bake for 25 to 30 minutes, until the filling is set and slightly jiggly in the center.
- Cool completely at room temperature, then chill in the fridge for at least 2 hours to firm up.
- Dust with powdered sugar if you like, then cut into bars and serve.
Notes
Serve cold or at room temperature. Add whipped cream or vanilla ice cream for a richer dessert.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
