Lemon Rhubarb Bars

why make this recipe

Lemon Rhubarb Bars are bright, tart, and sweet. They use fresh rhubarb and lemon for a clean, fresh taste. You can make them ahead and they travel well. They are a good choice for a picnic or a simple dessert.

introduction

These bars have a crisp crust, a tart rhubarb layer, and a smooth lemon custard on top. They are easy to follow and use common ingredients. If you like simple bar desserts, try the chocolate chip cheesecake bars for another easy treat.

how to make Lemon Rhubarb Bars

Ingredients :

• 2 cups all-purpose flour
• 1/2 cup granulated sugar (for crust)
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into pieces
• 3 cups chopped rhubarb
• 3/4 to 1 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 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

Directions :

1. Preheat oven to 350°F (175°C). Grease a 9×13 pan or line it with parchment.
2. Make the crust: mix 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt in a bowl.
3. Cut in cold butter until the mix looks like coarse crumbs.
4. Press the crust into the bottom of the pan and bake 15–18 minutes until light golden.
5. Toss 3 cups chopped rhubarb with 3/4 to 1 cup sugar and 2 tablespoons cornstarch.
6. Spread the rhubarb mix over the baked crust.
7. Make the custard: whisk 1/2 cup lemon juice, 1 tablespoon lemon zest, 3 eggs, 1/2 cup sugar, 2 tablespoons flour, and a pinch of salt until smooth.
8. Pour the custard over the rhubarb layer.
9. Bake 25–30 minutes until the filling is set.
10. Cool completely, then chill at least 2 hours before cutting.
11. Dust with powdered sugar if you like.

how to serve Lemon Rhubarb Bars

Cut into squares after the bars chill. Serve cold or at room temperature. Add a small dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert.

how to store Lemon Rhubarb Bars

Keep the bars in an airtight container in the fridge. They stay good for 4–5 days. You can freeze cut bars for up to 2 months; thaw in the fridge before serving.

tips to make Lemon Rhubarb Bars

• Use cold butter for a better crust texture.
• Chop rhubarb into even pieces so it cooks evenly.
• Taste the rhubarb mixture before baking; add a little more sugar if your rhubarb is very tart.
• Let the bars cool fully before cutting to get clean slices.
• Chill for at least 2 hours so the custard firms up well.

variation (if any)

• Swap half the rhubarb for strawberries for a sweeter, milder flavor.
• Add 1/2 teaspoon ground ginger to the rhubarb layer for warm spice.
• Use a shortbread crust by adding 1/4 cup more butter and 1/4 teaspoon vanilla.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then toss with sugar and cornstarch before adding to the crust.

Q: Can I make this in a smaller pan?
A: You can use an 8×8 pan but bake a little longer and check the filling for doneness.

Q: Why did my filling weep or become watery?
A: The rhubarb can release extra juice. Make sure to toss it with enough cornstarch and chill the bars well before serving.

Q: Can I skip the chill time?
A: Cooling helps the custard set. If you skip chilling, the bars may be softer and harder to slice cleanly.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled lemon juice will work if fresh is not available.

Lemon Rhubarb Bars

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Bright, tart, and sweet bars made with fresh rhubarb and lemon, perfect for picnics or as a simple dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar (for crust)
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into pieces
• 3 cups chopped rhubarb
• 3/4 to 1 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 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

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 pan or line it with parchment.
2. Mix 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt in a bowl.
3. Cut in cold butter until the mix looks like coarse crumbs.
4. Press the crust into the bottom of the pan and bake 15–18 minutes until light golden.
5. Toss 3 cups chopped rhubarb with 3/4 to 1 cup sugar and 2 tablespoons cornstarch.
6. Spread the rhubarb mix over the baked crust.
7. Whisk 1/2 cup lemon juice, 1 tablespoon lemon zest, 3 eggs, 1/2 cup sugar, 2 tablespoons flour, and a pinch of salt until smooth.
8. Pour the custard over the rhubarb layer.
9. Bake 25–30 minutes until the filling is set.
10. Cool completely, then chill at least 120 minutes before cutting.
11. Dust with powdered sugar if you like.

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Notes

For best results, use cold butter, chop rhubarb evenly, and chill for at least 2 hours before serving.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg