Description

Lemon Rhubarb Bars are the perfect balance of tart and sweet with a buttery shortbread crust and a smooth lemon-rhubarb filling. They’re bright, fresh, and ideal for spring and summer baking. Serve them chilled with a dusting of powdered sugar for a refreshing treat!

Ingredients

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
Pinch of salt

For the filling:

2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tsp lemon zest
2 tbsp all-purpose flour
1 cup finely chopped fresh rhubarb
Optional: powdered sugar, for dusting

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Instructions

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

Make the crust: In a medium bowl, mix flour, powdered sugar, butter, and salt until crumbly. Press evenly into the bottom of the pan.

Bake the crust for 12–15 minutes, until lightly golden.

Make the filling: In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and flour until smooth. Gently fold in the chopped rhubarb.

Pour the filling over the hot crust and return to the oven.

Bake again for 25–30 minutes, or until the filling is set and no longer jiggly in the center.

Cool completely in the pan. Chill for at least 1 hour before slicing.

Dust with powdered sugar just before serving.

Notes

Use a fine mesh strainer to dust with powdered sugar right before serving for a clean finish.
You can add strawberries for a berry twist.

Store leftovers covered in the fridge for up to 4 days.