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Lemon Rhubarb Bars

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These Lemon Rhubarb Bars are bright, tangy, and totally irresistible. A buttery shortbread crust is topped with a smooth lemon-rhubarb custard that’s the perfect mix of sweet and tart. They’re a fresh twist on classic lemon bars and a great way to use up spring rhubarb.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour

  • 1/4 cup powdered sugar

  • 1/2 cup unsalted butter, cold and cubed

  • Pinch of salt

For the Filling:

  • 2 large eggs

  • 3/4 cup granulated sugar

  • 2 tbsp all-purpose flour

  • 1/4 tsp salt

  • 1/2 cup lemon juice (freshly squeezed)

  • 1 tsp lemon zest

  • 1 cup finely chopped rhubarb

Optional Topping:

  • Powdered sugar, for dusting

Instructions

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

  2. Make the Crust:
    In a bowl, mix flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or fork until crumbly. Press evenly into the bottom of the prepared pan.

  3. Bake the Crust:
    Bake for 15 minutes or until lightly golden. While it bakes, prepare the filling.

  4. Make the Filling:
    In a bowl, whisk together eggs, sugar, flour, and salt. Stir in lemon juice, zest, and chopped rhubarb.

  5. Pour and Bake:
    Pour the filling over the hot crust and return to the oven. Bake for 25–30 minutes, or until the filling is set and just slightly jiggly in the center.

  6. Cool and Chill:
    Let the bars cool completely, then refrigerate for at least 1 hour before slicing.

  7. Dust and Serve:
    Dust with powdered sugar before serving, if desired.

 

Notes

  • Use a fine dice on the rhubarb so it softens well while baking.

  • These bars keep well in the fridge for up to 4 days.

  • You can double the recipe and bake it in a 9×13-inch pan.

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