Zesty Lemon Rhubarb Bars Recipe: Sweet-Tart Joy in Every Bite

Summer’s bounty brings a delightful twist with these tangy lemon rhubarb bars that dance between sweet and tart.

Ripe rhubarb stalks burst with vibrant color and zesty flavor in this irresistible dessert.

Each bite delivers a perfect balance of bright citrus and subtle earthiness.

The buttery crust provides a delicate foundation for the luscious filling that sings with freshness.

Creamy, silky layers melt on your tongue with a bright, zingy punch.

These bars transform simple ingredients into a stunning treat that will impress everyone at the table.

Prepare to savor a slice of summer’s most delectable dessert.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour 55 minutes

Calories: 200 kcal

Servings: 10

Lemon And Rhubarb In Every Bite

• Flour: Provides structure and crumbly base for the bars, choose all-purpose flour for best texture.
• Powdered Sugar: Adds sweetness and helps create a delicate, melt-in-your-mouth crust texture.
• Salt: Enhances overall flavor and balances the sweetness of the dessert.
• Cold Butter: Creates flaky layers and rich flavor, use high-quality unsalted butter straight from the refrigerator.

• Eggs: Bind the filling and create a smooth, creamy consistency, use fresh room-temperature eggs.
• Sugar: Sweetens the filling and helps create a glossy, set texture.
• Flour: Helps thicken the filling and provides stability.
• Lemon Juice: Adds bright, tangy flavor and helps balance the sweetness.
• Lemon Zest: Intensifies citrus aroma and provides a fresh, vibrant note.
• Rhubarb: Brings tart, refreshing taste and beautiful pink color, choose firm, bright stalks without blemishes.

• Powdered Sugar: Optional topping that adds a beautiful finishing touch and extra hint of sweetness.

Tools For Lemon Rhubarb Bars Baking

• 8-inch baking pan: Ideal for creating perfectly sized lemon rhubarb bars.
• Parchment paper: Ensures easy removal and clean cutting of bars.
• Pastry cutter or fork: Perfect for cutting cold butter into dry ingredients.
• Mixing bowls: Needed for preparing both crust and filling separately.
• Whisk: Essential for smoothly blending eggs and other filling ingredients.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Zester or grater: Helps extract fresh lemon zest for vibrant flavor.
• Sharp knife: Useful for slicing bars after chilling.
• Cooling rack: Allows bars to cool evenly before refrigeration.

Steps To Make Bright Lemon Rhubarb Bars

• Fire Up the Oven

Crank your oven to a toasty 350F and prep an 8-inch pan with parchment paper or a quick spray of cooking oil.

• Craft the Crumbly Base

Blend flour, powdered sugar, and a pinch of salt. Chop cold butter into the mix until it looks like soft pebbles. Press this delightful mixture firmly into the pan’s bottom.

• Bake the Foundation

Send the crust into the hot oven for about 15 minutes until it turns a gorgeous golden color.

• Whip Up the Zesty Filling

Grab a bowl and whisk eggs with sugar, a sprinkle of flour, and a dash of salt. Splash in fresh lemon juice, grate some bright zest, and fold in chopped rhubarb for a tangy punch.

• Layer and Finish

Pour the vibrant filling over the just-baked crust. Slide back into the oven for 25-30 minutes until the center wobbles just slightly when jiggled.

• Chill and Transform

Let the bars cool completely, then tuck them into the refrigerator for at least an hour to set and become perfectly sliceable.

• Serve with Flair

Dust with a snowfall of powdered sugar and watch faces light up with delight.

Tips To Balance Sweet And Tart

• Rhubarb Freshness Hack: Select firm, bright pink or red rhubarb stalks for the most vibrant flavor and color. Avoid woody or pale stalks that might taste bland.
• Perfect Texture Secret: Pat chopped rhubarb dry with paper towels to prevent excess moisture from making the bars soggy. This ensures a beautifully set filling.
• Make-Ahead Magic: These bars can be prepared a day in advance and stored covered in the refrigerator, allowing flavors to meld and develop even more deliciousness.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose flour blend for those with wheat sensitivities. The recipe works wonderfully with alternative flour options.
• Flavor Twist: Experiment by adding a handful of fresh strawberries alongside rhubarb for a sweet-tart flavor explosion that complements the lemon perfectly.

Serve Lemon Rhubarb Bars Chilled

• Picnic Perfect Plating: Pack these tangy bars in a cute container for outdoor gatherings, nestled between parchment paper layers to keep them pristine.
• Summer Dessert Companion: Serve chilled alongside a scoop of vanilla bean ice cream or fresh whipped cream to balance the rhubarb's tartness.
• Brunch Brilliant Pairing: Arrange bars on a rustic wooden board with fresh berries and mint leaves, creating an elegant presentation that delights brunch guests.
• Tea Time Treat: Slice into smaller squares and pair with chamomile or earl grey tea for an afternoon snack that feels both sophisticated and comforting.

Keep Rhubarb Bars Fresh And Firm

• Cooling Countdown: Allow bars to reach room temperature within 2 hours after baking, preventing moisture buildup and maintaining crisp texture.
• Refrigeration Strategy: Store in an airtight container for up to 5 days, keeping bars between layers of parchment paper to prevent sticking and preserve quality.
• Freezing Technique: Wrap individual bars tightly in plastic wrap, then place in freezer-safe container. Frozen bars maintain excellent taste for 3 months – thaw overnight in refrigerator before enjoying.
• Slice and Serve Tip: Cut bars when completely chilled for clean, precise edges. Use a sharp knife wiped with hot water between cuts for professional-looking presentation.

Tangy Lemon Rhubarb Bars

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• Total Time: 1 hour 55 minutes
• Yield: 10 1x

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Description

Lemon rhubarb bars reveal a perfect balance of tart and sweet flavors. Creamy lemon custard meets tangy rhubarb on a buttery shortbread crust, creating a delightful dessert slice that delights summer palates.

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Ingredients

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• 1 cup (240 ml) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) rhubarb, finely chopped
• ½ cup (113 g) unsalted butter, cold and cubed
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) lemon juice, freshly squeezed
• 2 tbsps all-purpose flour
• ¼ cup (30 g) powdered sugar
• 1 tsp lemon zest
• ¼ tsp salt
• Pinch of salt
• Powdered sugar, for dusting

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Instructions

1. Crust Preparation: Combine flour, powdered sugar, and salt in a mixing bowl. Integrate cold butter using a pastry cutter until the mixture forms coarse, sandy crumbs.
2. Pan Setup: Line an 8×8-inch pan with parchment paper, creating a slight overhang for effortless removal. Press the crumbly mixture evenly into the pan, ensuring complete coverage of corners and edges.
3. Initial Baking: Position the pan in a preheated oven at 350F (175C), baking the crust until it achieves a delicate golden complexion, approximately 15 minutes.
4. Filling Creation: Whisk eggs until smooth, then incorporate sugar, flour, salt, lemon juice, and zest. Gently fold in chopped rhubarb, distributing pieces uniformly throughout the liquid mixture.
5. Final Baking: Pour the rhubarb-lemon filling over the hot crust, covering entirely. Return to the oven and bake for 25-30 minutes, monitoring for a slightly trembling center that signals perfect custard-like consistency.
6. Cooling and Setting: Remove from the oven and allow bars to cool completely at room temperature. Refrigerate for at least one hour to facilitate precise slicing and flavor development.
7. Presentation: Dust the surface with a delicate layer of powdered sugar, adding a final touch of sweetness and visual elegance before serving.

Notes

• Optimize Crust Texture: Work butter into flour mixture quickly to prevent warming, creating a flakier, more delicate crust that melts in your mouth.
• Control Rhubarb Moisture: Gently pat chopped rhubarb with paper towels to remove excess liquid, preventing a soggy or runny filling that compromises bar structure.
• Perfect Cutting Technique: Allow bars to chill completely before slicing, using a sharp knife wiped clean between cuts for crisp, professional-looking squares with minimal crumbling.
• Customize Flavor Variations: Swap some rhubarb with strawberries for a sweeter profile, or add a pinch of cardamom to the crust for an unexpected aromatic twist that elevates the classic recipe.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 200
• Sugar: 18 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 60 mg