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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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