Description
Lemon Rhubarb Dessert Bars Recipe is a delightful blend of rhubarb and lemon layered over a buttery crust—perfectly sweet, tangy, and refreshing.
Ingredients
Scale
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
For the Filling
- 2 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup all-purpose flour
- Zest and juice of 1 large lemon (about 2 tablespoons juice + 1 teaspoon zest)
- ½ teaspoon baking powder
- Pinch of salt
Optional Topping
- Powdered sugar, for dusting
Instructions
- Prepare the Pan. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to make removing the bars easier later.
- Make the Crust. In a medium bowl, whisk together 1½ cups flour, powdered sugar, and ½ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Par-Bake the Crust. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes, until the edges begin to turn lightly golden.
- Prep the Rhubarb. While the crust is baking, combine chopped rhubarb and granulated sugar in a bowl. Let it sit for 10 minutes to macerate, then stir to help the rhubarb release its juices.
- Make the Lemon Filling. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, ¾ cup flour, baking powder, and a pinch of salt until the mixture is smooth and well-blended.
- Combine Rhubarb and Filling. Gently fold the macerated rhubarb, along with any juices, into the lemon filling batter.
- Bake the Bars. Pour the rhubarb lemon filling over the hot crust as soon as it comes out of the oven. Spread evenly. Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and lightly golden on top.
- Cool and Serve. Let the bars cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 16 squares. Dust with powdered sugar before serving, if desired.
Notes
- For perfectly clean squares, chill the bars in the fridge for 30–60 minutes before slicing.
- You can substitute frozen rhubarb—just thaw and drain it well first.
- For extra color and flavor, add a handful of chopped strawberries to the filling.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 37mg