Description
Sweet, tart, and refreshingly citrusy, these Lemon Rhubarb Bars feature a tender, buttery base topped with a zesty lemon-rhubarb filling. Finished with a dusting of powdered sugar, they’re the perfect balance of fruity brightness and rich indulgence—ideal for spring and summer gatherings.
Ingredients
Base:
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¼ cup butter, softened
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¼ cup sugar
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1 scant cup all-purpose or whole wheat flour
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Pinch of salt
Topping:
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1 cup sugar
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2 tbsp all-purpose flour
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¼ tsp baking powder
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Pinch of salt
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2 large eggs
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Zest of 1 lemon
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Juice of 1 lemon (about 3 tbsp)
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1½ cups finely chopped fresh or frozen rhubarb
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Icing sugar, for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
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Make the base: In a bowl, cream butter and ¼ cup sugar together. Stir in flour and a pinch of salt until a soft dough forms.
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Press the dough evenly into the bottom of the prepared pan. Bake for 10–12 minutes, or until lightly golden.
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Make the topping: In a clean bowl, whisk together sugar, flour, baking powder, salt, eggs, lemon zest, and lemon juice until smooth.
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Fold in the chopped rhubarb.
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Pour the topping mixture over the warm base and return to the oven.
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Bake for an additional 30–35 minutes, or until the center is set and lightly golden around the edges.
- Let bars cool completely in the pan. Dust with icing sugar before cutting and serving.
Notes
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If using frozen rhubarb, do not thaw before adding or it may release too much moisture.
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Bars can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- For extra lemon flavor, double the zest or add a splash of lemon extract.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American