Description
Tangy Lemon Rhubarb Bars are a bright, sweet-tart dessert with fresh lemon zest, lemon juice, and chopped rhubarb baked over a buttery crust. They are perfect for spring and summer gatherings, picnics, and easy family desserts.
Ingredients
2 tablespoons lemon zest
2 cups rhubarb, chopped
3 eggs
1/4 cup lemon juice
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/3 cup butter
Instructions
1. Preheat the oven to 350°F (175°C) and line or lightly grease a baking pan.
2. Wash and chop the rhubarb into small even pieces.
3. In a mixing bowl, combine the flour, butter, and part of the sugar until the mixture becomes crumbly.
4. Press the crust mixture evenly into the prepared pan.
5. Bake the crust for 12 to 15 minutes, or until lightly set and just beginning to turn golden.
6. In another bowl, whisk together the eggs, remaining sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth.
7. Fold the chopped rhubarb into the lemon mixture.
8. Pour the filling evenly over the pre-baked crust.
9. Return the pan to the oven and bake for 25 to 30 minutes, or until the center is set.
10. Cool completely before slicing into bars and serving.
Notes
Fresh lemon juice and zest give the best bright flavor.
Chop the rhubarb into small pieces so it bakes evenly.
Let the bars cool fully before slicing for cleaner edges.
For a sweeter variation, add a small amount of chopped strawberries.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg