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These delicious Lemon Rhubarb Bars are a great sweet treat with a tart twist. I love rhubarb and the season is here to use it! This Springtime snack is one of the best ways to use up the rhubarb you have in your garden or freezer.

These bars are packed with the sweet flavors we all love in a dessert, but the tart notes of lemon and rhubarb make this special, indeed. This is an easy recipe and can be baked in just under an hour. They can be ready by dinner! Get this Lemon Rhubarb Bar recipe today. 

Lemon Rhubarb Bar on a dark plate, sprinkled with powdered sugar, and a background of various bars on different plates.

What makes this recipe special?

This is a sweet Spring treat that is perfect for when your rhubarb patch is ready or find yourself with some rhubarb you want to use. Rhubarb matches perfectly with lemon and these bars are refreshing.

This is not our only rhubarb recipe and you could also try our Strawberry Rhubarb Cobbler recipe, a Norwegian Rhubarb Cake, or maybe even this Limoncello and Rhubarb Cocktail.

🍋 Ingredients

Rhubarb and lemon are the main ingredients in this recipe, but the rest of the ingredients are normal pantry staples. Use fresh rhubarb if you can, of course. If not, frozen works, as well.

Here is a list of the ingredients.

  • lemon juice
  • rhubarb
  • flour
  • butter
  • sugar
  • salt 
  • eggs

See the recipe card for quantities.

🍲 Instructions

The crust is as simple as mixing softened butter, flour, sugar, and a pinch of salt together. Once mixed, we press this into the bottom of a 9×9 dish and bake it. This just needs a bit of extra time to form, so we bake this for 20 minutes at 350° Fahrenheit before adding the batter that will go inside.

The batter for this dish is a bit more complicated than the curst, but it still is super easy. First, zest some lemons and put that aside. Then, we mix the lemon juice, eggs, and eggs into a container and blend with an immersion blender[AFFILIATE LINK].

Once blended, we mix the rest of the batter ingredients and mix everything really well. Then, pour this into the partially baked crust and bake the whole shebang a bit longer. After about 35 minutes, we remove our bars and cool for a bit.

Then comes the fun part. Eating. Eating desserts is fun.

📦 Storage

Keep covered and you can store this in the refrigerator for up to five days.

❓ FAQ

What does rhubarb taste like?

Raw rhubarb is crunchy and very tart. Because of this, it is almost always cooked with a good amount of sugar. Once you get past the tartness, it has a green apple flavor with perhaps a celery texture.

📝 Tips and Tricks

  • Use fresh rhubarb, if possible, but frozen (but dethawed) works great, too.
  • Blend some rhubarb into the batter with an immersion blender or stand blender.
  • Get an Immersion Blender because they are fantastic.
  • Let these Lemon Rhubarb Bars cool on the counter for 2 hours, at least.
  • This recipe is best if cold, so once they have been on the counter for a few hours, consider popping in the refrigerator for a few more.
Overhead view of three Lemon Rhubarb Bars on dark plates and sprinkled with powdered sugar. There are a few whole lemons and two gold forks next to the plates.

🛠 Products I Used in the Recipe

😋 Did you make these rhubarb bars?

Awesome! I really appreciate you having enough trust in me to try this recipe out! How did it go? Let me know in the comments section below. This helps others decide if it is a recipe they want to try and lets me know how I am doing. Mostly, thank you for visiting Ramshackle Pantry.

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Lemon Rhubarb Bar on a dark plate, sprinkled with powdered sugar, and a background of various bars on different plates.

Lemon Rhubarb Bars

  • Author: Ben Myhre
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hours
  • Yield: 9 squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Save Recipe

Description

This is a delicious Spring dessert recipe that celebrates rhubarb and bright flavors. Our Lemon Rhubarb Bars are sweet, flavorful, and a great way to enjoy some tasty baked goods.


Ingredients

Units Scale

For Crust:

  • 3/4 cup flour
  • 1/3 cup butter, softened
  • 1/4 cups sugar
  • 1/4 teaspoon salt

For Filling:

  • 1/4 cup lemon juice (about 2 lemons)
  • 2 cups rhubarb, diced
  • 3 eggs
  • 1 1/2 tablespoons Lemon Zest (About 1.5 lemons worth)
  • 1 cups sugar
  • 1/2 cup flour

Instructions

  1. Preheat oven to 350° Fahrenheit
  2. Mix all crust ingredients together and knead with hands until well mixed
  3. Put crust at bottom of 9×9 baking dish, spread evenly, and press down to line entire bottom into a crust
  4. Bake crust for 20 minutes
  5. While Crust is baking, add lemon juice, 1 cup (of the two) rhubarb, and eggs to separate large bowl
  6. Lightly blend with immersion blender to mix in rhubarb
  7. Add lemon zest, sugar, flour, and remaining rhubarb and blend together well. It should be a batter consistency.
  8. Once crust has baked for 20 minutes, remove and add in batter.
  9. Bake for another 35 minutes
  10. Remove and allow to cool before serving

Notes

  • Use fresh rhubarb, if possible, but frozen (but dethawed) works great, too.
  • Blend some of the rhubarb into the batter with an immersion blender or stand blender.
  • Get an Immersion Blender, because they are awesome.
  • Let these Lemon Rhubarb Bars cool on the counter for 2 hours, at least
  • This recipe is best if cold, so once they have been on the counter for a few hours, consider popping in the refrigerator for a few more.

Nutrition

  • Serving Size: 1/9 pan
  • Calories: 230 cal
  • Sugar: 28 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 80 mg

Keywords: Lemon Rhubarb Bars

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9 Comments

  1. Easy recipe and very tasty. I needed to use up some rhubarb and this was a great way to do that.

  2. I couldn’t resist the recipe knowing I had rhubarb in the refrigerator.  I made these yesterday…SO GOOD. My whole family loved them. Thanks for sharing! 

  3. These Lemon and Rhubarb bars are amazing. Such an interesting combo I have never tried before. This is my new favorite dessert !

  4. Wow. That combination of ingredients really looks great. I can’t wait to try them. Many thanks for sharing this desert bar recipe.

    1. Hey JoAnn. Glad you liked them! Yes, they can be frozen. Wrap tightly in plastic wrap (or whatever works best for you) and freeze. 🙂