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Lemon Rhubarb Bars

Lemon Rhubarb Bars
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Zesty Lemon Rhubarb Bars feature a perfect balance of tart rhubarb and bright lemon flavors set in a tender, buttery, crumbly crust. This refreshing dessert is ideal for spring and summer, offering a delightful combination of freshness and sweetness in every bite, perfect as a snack, dessert, or accompaniment to tea and coffee.

Ingredients

Scale

For the Rhubarb Filling

  • 3 cups fresh rhubarb, chopped into small pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • Pinch of salt

For the Buttery Crust and Topping

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces

For the Filling Binder

  • 2 large eggs, lightly whisked

Instructions

  1. Prepare the Rhubarb Filling: Chop fresh rhubarb into small pieces and combine it with lemon juice, lemon zest, granulated sugar, and a pinch of salt. Set aside to macerate, allowing the rhubarb to release its juices and enhance the tangy flavor.
  2. Make the Buttery Crust: In a large bowl, mix flour, sugar, and salt. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Press about two-thirds of this dough evenly into a lined baking pan to form the base crust.
  3. Add the Filling and Eggs: Pour the rhubarb-lemon mixture evenly over the crust. Whisk eggs lightly and pour them over the filling to help it set during baking.
  4. Bake the Bars: Place the pan in a preheated oven and bake until the filling is just set and the crust turns golden, about 25-30 minutes.
  5. Add the Crumb Topping: Sprinkle the remaining one-third of the dough over the top of the baked filling. Return to the oven and bake until the topping is crisp and golden brown, approximately 15 minutes more.
  6. Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares for clean slices and best flavor.

Notes

  • Use fresh rhubarb for the best tartness and texture.
  • Keep butter cold to achieve a flaky crust and topping.
  • Avoid overbaking to keep the bars moist and tender.
  • Line the baking pan with parchment paper for easier removal and clean slicing.
  • Let bars cool fully before cutting to maintain shape and enhance flavor.

Nutrition

Keywords: Lemon Rhubarb Bars, Rhubarb dessert, lemon dessert, tangy bars, summer treats, gluten-free dessert

Find it online: https://marycorner.com/lemon-rhubarb-bars/