Name: Lemon Rhubarb Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup butter, softened; ¼ cup sugar; 1 scant cup all-purpose or whole wheat flour; Pinch of salt; 1 cup sugar; 2 tbsp all-purpose flour; ¼ tsp baking powder; Pinch of salt; 2 large eggs; Zest of 1 lemon; Juice of 1 lemon (about 3 tbsp); 1½ cups finely chopped fresh or frozen rhubarb; Icing sugar, for sprinkling

Jump to Recipe

Lemon Rhubarb Bars are a vibrant, tangy dessert that captures the bright citrus flavor of lemons and the unique tartness of rhubarb in one irresistible treat. With a buttery shortbread-style base and a soft, custard-like topping packed with fresh rhubarb, these bars strike the perfect balance between sweet and tart. The fresh lemon juice and zest brighten up every bite, making them an ideal spring or summer dessert—but they’re just as welcome any time you crave something light, fruity, and refreshingly different. These bars come together easily with basic ingredients, and they make a beautiful addition to picnics, brunches, afternoon tea, or holiday dessert tables. The soft texture of the rhubarb and the lemon-infused filling melt into a golden crust that holds it all together. Finished with a dusting of icing sugar, they’re simple yet elegant, rustic yet refined. If you’re a fan of lemon bars or love a tangy-sweet treat, this recipe is sure to become a new favorite.

Why You’ll Love This Recipe

Unique Flavor Combo: Lemon and rhubarb create a vibrant, refreshing taste unlike any other.
Simple Ingredients: Made with pantry staples and seasonal produce.

Perfect Texture: Buttery base with a soft, lemony custard and tender rhubarb pieces.
Make-Ahead Friendly: Tastes even better the next day after flavors have melded.
Elegant Presentation: A dusting of icing sugar gives these rustic bars a polished finish.

Ingredients

Base

Butter (softened)
Sugar
All-purpose or whole wheat flour

Salt

Topping

Sugar
All-purpose flour

Baking powder
Salt
Eggs

Lemon zest
Lemon juice
Fresh or frozen rhubarb (finely chopped)

Icing sugar (for sprinkling)

Variations

Add Berries: Mix in chopped strawberries or raspberries with the rhubarb for extra fruitiness.
Whole Wheat Base: Use whole wheat flour in the base for a nutty, wholesome twist.

Gluten-Free: Substitute a gluten-free all-purpose flour blend to make the bars gluten-free.
Extra Tart: Increase lemon juice slightly for a more intense citrus bite.
Top with Crumble: Add a light oat crumble topping for texture and visual appeal.

How to Make the Recipe

Step 1

Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.

Step 2

In a medium bowl, cream together the softened butter and sugar until smooth. Add flour and a pinch of salt, mixing until crumbly and evenly combined.

Step 3

Press the mixture evenly into the bottom of the prepared baking dish to form the base. Bake for 10–12 minutes until lightly golden. Set aside to cool slightly.

Step 4

In a separate bowl, whisk together the sugar, flour, baking powder, and salt.

Step 5

Add eggs, lemon zest, and lemon juice. Whisk until smooth and well combined.

Step 6

Stir in the chopped rhubarb, mixing gently to distribute it evenly.

Step 7

Pour the topping mixture over the pre-baked crust and spread evenly.

Step 8

Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.

Step 9

Cool completely in the pan. Dust with icing sugar before slicing and serving.

Tips for Making the Recipe

Chop rhubarb finely for even distribution and a soft texture.
Fresh lemon zest adds depth—don’t skip it.
Let bars cool fully before cutting for clean slices.

For best results, use parchment paper for easy removal from the pan.
Taste improves after a few hours in the fridge.

How to Serve

Serve chilled or at room temperature, dusted with icing sugar. Pair with a cup of tea or a scoop of vanilla ice cream for an extra treat. These bars make a great light dessert after heavier meals or a sweet addition to brunch.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 5 days. The flavor deepens as it sits.

Freezing

Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Reheating

No reheating needed. Serve cold or let sit at room temperature for 15 minutes before enjoying.

FAQs

1. Can I use frozen rhubarb?

Yes, just thaw and drain well before adding to the topping mixture.

2. How do I know when the bars are done?

The center should be set and no longer jiggle when the pan is gently shaken.

3. Can I reduce the sugar?

Yes, but reducing too much may affect the custard texture and balance of flavors.

4. Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can be used in a pinch.

5. Can I make these gluten-free?

Yes, substitute a gluten-free all-purpose blend for both the base and topping.

6. How should I store leftovers?

In the fridge, in an airtight container for up to 5 days.

7. Can I double the recipe?

Yes, double everything and bake in a 9×13-inch pan. Adjust baking time slightly.

8. Is it possible to use other fruits?

Yes, try mixing in berries like raspberries, strawberries, or blueberries with the rhubarb.

9. What type of flour works best?

All-purpose or whole wheat flour both work well. Whole wheat adds a slightly denser texture.

10. How do I cut the bars cleanly?

Use a sharp knife and wipe clean between cuts. Chill the bars first for best results.

Conclusion

Lemon Rhubarb Bars offer the perfect combination of tart, sweet, and buttery flavors in one compact, crowd-pleasing dessert. Simple to make yet impressive in taste, they bring a fresh twist to traditional lemon bars with the seasonal charm of rhubarb. Whether you’re making them for a spring picnic, a brunch spread, or just to brighten your week, these bars are sure to satisfy your citrus and fruit cravings in every bite.