Lemon Rhubarb Bars: The Ultimate Sweet and Tart Dessert Recipe

Lemon Rhubarb Bars: Prepare to be captivated by a symphony of sweet and tart! These delightful bars are more than just a dessert; they’re a celebration of spring, a burst of sunshine on your palate, and a guaranteed crowd-pleaser. Imagine sinking your teeth into a buttery, crumbly crust, followed by a luscious, tangy filling where the bright citrus notes of lemon dance harmoniously with the unique, slightly tart flavor of rhubarb.

Rhubarb, often mistaken for a fruit, is actually a vegetable with a fascinating history. Originating in Asia, it made its way to Europe and eventually to North America, where it became a beloved ingredient in pies, jams, and, of course, these irresistible bars. For generations, rhubarb has been a symbol of home baking and seasonal delights, evoking memories of cozy kitchens and family gatherings.

What makes Lemon Rhubarb Bars so universally adored? It’s the perfect balance of flavors and textures. The buttery shortbread crust provides a sturdy and satisfying base, while the creamy, tangy filling offers a refreshing contrast. They are easy to make, portable, and perfect for picnics, potlucks, or simply enjoying with a cup of tea on a sunny afternoon. The vibrant colors also make them visually appealing, adding to their irresistible charm. Get ready to experience a taste of sunshine with every bite!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ½ cup powdered sugar
• ¼ teaspoon salt
• 2 large egg yolks
• 2 tablespoons ice water, or more as needed
• For the Rhubarb Filling:
• 4 cups fresh rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons lemon zest
• ¼ cup lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Lemon Glaze (Optional):
• 1 cup powdered sugar
• 2-3 tablespoons lemon juice, freshly squeezed

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt. This ensures the powdered sugar is evenly distributed, which is crucial for a tender crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. These butter pieces are what create flaky layers in the crust.
3. Add Egg Yolks and Water: In a small bowl, whisk together the egg yolks and ice water. Pour this mixture over the flour and butter mixture.
4. Mix the Dough: Use a fork to gently mix the wet and dry ingredients until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. If the dough seems too dry, add a teaspoon of ice water at a time until it forms a cohesive ball.
5. Shape and Chill the Dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling also helps the butter solidify, which contributes to a flakier crust. I usually chill mine for an hour, if I have the time.
6. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a rectangle slightly larger than your baking pan.
8. Transfer to Pan: Carefully transfer the rolled-out dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan.
9. Pre-bake the Crust: Prick the bottom of the crust several times with a fork to prevent it from puffing up during baking. Bake the crust for 15-20 minutes, or until it is lightly golden brown. This pre-baking step ensures that the crust is fully cooked and crisp before adding the filling. Keep a close eye on it, as oven temperatures can vary.

Preparing the Rhubarb Filling:

1. Combine Filling Ingredients: In a large bowl, combine the chopped rhubarb, granulated sugar, flour, lemon zest, lemon juice, vanilla extract, and salt. Toss gently to ensure that the rhubarb is evenly coated with the sugar and flour mixture. The sugar will draw out the moisture from the rhubarb, creating a delicious and slightly thickened filling. The lemon zest and juice add a bright, citrusy flavor that complements the tartness of the rhubarb.
2. Let the Filling Sit: Allow the rhubarb mixture to sit for about 10-15 minutes. This allows the sugar to macerate the rhubarb, drawing out its juices and creating a more flavorful and less watery filling.

Assembling and Baking the Bars:

1. Pour Filling into Crust: Pour the rhubarb filling evenly over the pre-baked crust.
2. Bake the Bars: Bake in the preheated oven for 35-40 minutes, or until the filling is bubbly and the crust is golden brown. The rhubarb should be tender and slightly softened. If the crust starts to brown too quickly, you can loosely tent the pan with aluminum foil during the last 10-15 minutes of baking.
3. Cool Completely: Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the filling will continue to set as it cools. Cutting the bars while they are still warm can result in a messy filling. I know it’s tempting to dig in right away, but trust me, the wait is worth it!

Preparing the Lemon Glaze (Optional):

1. Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to drizzle but thin enough to spread easily.
2. Drizzle Glaze over Bars: Once the bars are completely cool, drizzle the lemon glaze evenly over the top.
3. Let Glaze Set: Allow the glaze to set for about 15-20 minutes before cutting and serving the bars. This will prevent the glaze from smearing when you cut the bars.

Cutting and Serving:

1. Cut into Bars: Use a sharp knife to cut the cooled bars into squares or rectangles. For clean cuts, you can wipe the knife clean between each cut.
2. Serve and Enjoy: Serve the lemon rhubarb bars at room temperature. They are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream. These bars are best enjoyed within 2-3 days, but they can be stored in an airtight container at room temperature or in the refrigerator.

Conclusion:

And there you have it! These Lemon Rhubarb Bars are truly a must-try, and I’m not just saying that because I created the recipe. The bright, tangy lemon perfectly complements the tart rhubarb, creating a symphony of flavors that will dance on your taste buds. The buttery, crumbly crust provides the perfect foundation for this delightful treat, making each bite an experience you won’t soon forget. Seriously, if you’re looking for a dessert that’s both refreshing and comforting, look no further. This recipe is a winner!

But why are these bars so special? It’s the perfect balance of sweet and tart, the delightful textural contrast between the soft filling and the crisp crust, and the sheer simplicity of the recipe. You don’t need to be a master baker to whip up a batch of these beauties. The ingredients are readily available, and the steps are straightforward. Plus, the vibrant colors of the rhubarb and lemon make them visually appealing, perfect for serving at gatherings or simply enjoying as a personal indulgence.

Now, let’s talk about serving suggestions and variations because, let’s be honest, who doesn’t love options? These Lemon Rhubarb Bars are fantastic on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess perfectly complements the tartness of the bars, creating a truly decadent dessert. For a more sophisticated touch, try serving them with a drizzle of honey or a sprinkle of powdered sugar.

If you’re feeling adventurous, you can also experiment with different variations of the recipe. For a richer flavor, try adding a handful of chopped walnuts or pecans to the crust. If you’re not a fan of rhubarb, you can substitute it with other fruits like strawberries, raspberries, or even blueberries. Just be sure to adjust the amount of sugar accordingly, as some fruits are sweeter than others. Another fun variation is to add a layer of cream cheese filling between the crust and the rhubarb mixture. This will create a richer, creamier bar that’s sure to impress. You could even add a hint of almond extract to the cream cheese filling for an extra layer of flavor.

And speaking of flavor, don’t be afraid to play around with the lemon. If you want a more intense lemon flavor, add a little extra lemon zest to the filling. If you prefer a milder flavor, reduce the amount of lemon juice. You can also experiment with different types of lemons, such as Meyer lemons, which are sweeter and less acidic than regular lemons.

The possibilities are endless! The beauty of this recipe is that it’s so versatile. You can easily adapt it to suit your own taste preferences and dietary needs. For example, if you’re gluten-free, you can simply substitute the all-purpose flour with a gluten-free flour blend. If you’re vegan, you can use a vegan butter substitute and an egg replacer.

So, what are you waiting for? Grab your ingredients and get baking! I promise you won’t be disappointed. These Lemon Rhubarb Bars are a guaranteed crowd-pleaser, and they’re sure to become a new favorite in your household.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think and see any variations you come up with. Happy baking! And don’t forget to tag me in your photos on social media – I can’t wait to see your creations!