Description
Sweet and tangy lemon rhubarb bars bring zesty sunshine to summer desserts. Creamy, buttery crust meets tart rhubarb filling, creating a delightful treat that refreshes your palate with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup finely chopped rhubarb
- ½ cup unsalted butter, cold and cubed
- ¾ cup granulated sugar
- ½ cup lemon juice (freshly squeezed)
Supporting Ingredients:
- ¼ cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- Pinch of salt
Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the baking vessel by lining an 8×8-inch pan with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- Craft the foundational crust by combining flour, powdered sugar, and salt in a mixing bowl. Incorporate cold butter using a pastry cutter until the mixture resembles coarse, sandy crumbs.
- Gently press the crumbly mixture into the prepared pan, creating an even, compact layer that reaches all corners and edges.
- Transfer the pan to a preheated oven at 350F (175C) and bake the crust until it develops a delicate golden hue, approximately 15 minutes.
- While the crust transforms, assemble the vibrant filling by whisking eggs until smooth, then integrating sugar, flour, and a pinch of salt.
- Introduce fresh lemon juice and zest to the mixture, creating a bright, citrusy base. Fold in chopped rhubarb, distributing the pieces evenly throughout the liquid.
- Once the crust emerges golden, carefully pour the rhubarb-lemon filling over the hot surface, ensuring complete and uniform coverage.
- Return the pan to the oven and bake for 25-30 minutes, watching for a slightly trembling center that indicates perfect custard-like consistency.
- Remove from the oven and allow the bars to cool completely at room temperature, which helps the filling set properly.
- Refrigerate for at least one hour to achieve clean, precise slicing and enhance the flavor melding.
- Before serving, dust the surface with a delicate veil of powdered sugar, adding a final touch of sweetness and visual appeal.
Notes
- Butter Temperature Matters: Use cold, cubed butter for the crust to achieve a flaky, crumbly texture that melts in your mouth.
- Rhubarb Prep Tip: Chop rhubarb into small, uniform pieces to ensure even cooking and a smooth filling consistency.
- Gluten-Free Adaptation: Swap regular flour with a gluten-free all-purpose blend to make this dessert celiac-friendly without compromising taste or texture.
- Zest Intensity Boost: Microplane the lemon zest for maximum citrus flavor and aromatic notes that complement the tangy rhubarb perfectly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 180
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg