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Lemon Rhubarb Bars


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  • Author: Lina Judi
  • Total Time: 1 hour
  • Yield: 12 bars 1x
  • Diet: Vegetarian

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

Scale

Base:

  • ¼ cup butter, softened

  • ¼ cup sugar

  • 1 scant cup all-purpose or whole wheat flour

  • Pinch of salt

Topping:

  • 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


Instructions

  • Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.

  • 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.

  • Press the dough evenly into the bottom of the prepared pan. Bake for 10–12 minutes, or until lightly golden.

  • Make the topping: In a clean bowl, whisk together sugar, flour, baking powder, salt, eggs, lemon zest, and lemon juice until smooth.

  • Fold in the chopped rhubarb.

  • Pour the topping mixture over the warm base and return to the oven.

  • 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

  • If using frozen rhubarb, do not thaw before adding or it may release too much moisture.

  • 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