Description
These Homemade Lemon Rhubarb Bars feature a buttery shortbread crust and a tangy lemon filling with pops of rhubarb, perfect for a bright, fresh treat.
Ingredients
For the crust
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold butter (cut into cubes)
For the filling
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (freshly grated)
- 2 tbsp all purpose flour (or cornstarch)
- 1/4 tsp salt
- 2 cups chopped rhubarb (fresh, small pieces)
Optional garnishing
- 1 tbsp powdered sugar (for dusting after baking)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper, leaving a little overhang.
- In a bowl, mix together the flour, powdered sugar, and salt. Cut in the cold butter until the mixture is crumbly.
- Press the mixture into the lined pan evenly, especially in the corners.
- Bake the crust for 15 to 20 minutes until just lightly golden.
Making the Filling
- While the crust is baking, whisk eggs and granulated sugar together in a bowl.
- Add in the lemon juice, lemon zest, 2 tablespoons of flour, and salt. Stir until combined.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the filling onto the warm baked crust and spread it evenly.
- Bake again for 25 to 35 minutes until the center is set and does not jiggle.
Cooling and Serving
- Allow the bars to cool completely, then chill for at least 2 hours before slicing.
- Dust with powdered sugar if desired before serving.
Notes
These bars are best enjoyed chilled and can be stored in the fridge for up to 5 days. They can also be frozen for up to 2 months. Be patient while slicing to achieve clean squares.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Cuisine: American, Spring