Lemon Rhubarb Bars

April 26, 2020 - As an Amazon Associate I earn from qualifying purchases.

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.

Lemon Rhubarb Bar Summary

This dessert bar has two essential components that are made separately and then baked together. First, we assemble the crust at the bottom of a 9×9 pan and allow it to bake on it’s own. While that is cooking, we throw together the batter that will be poured into the baking dish. These components are handled separately at first, but then we bake them together at the end to make the delicious final product.

Lemon Rhubarb Bar Crust

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 before we add the batter that will go inside.

The Batter

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 in the rest of the batter ingredients and mix everything really well. We 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 allow to cool for a bit.

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

Fresh or Frozen Rhubarb

Fresh, of course, if you can find it. If your rhubarb season is anything like ours, you will have an early spring with an abundance of rhubarb. Then, suddenly, rhubarb season is gone.

If you are lucky, you have been able to harvest as much as possible and have some left for freezing. Martha Stewart has a great article on freezing rhubarb. It isn’t hard and really is as simple as just cutting it up and freezing it. Then you use it like you would fresh rhubarb.

Let That Pan Cool, Yo!

You have baked your beautiful bars and you are just antsy to eat them, right? STOP! They are not going to be ready right when you pull them out of the oven. You need to let this recipe cool down.

It is going to be worth it, I promise, but you are going to want to let this lemon rhubarb bar recipe cool down a little bit. All of the batter still needs a chance to harden a little bit and form into something stable for eating.

Put that fork down and put your patience pants on for at least a few hours to allow this dessert to cool on the countertop. After a few hours, you can think about eating it, or just pop it in the fridge and let it cool down a bit more. 

Really, this recipe is best served after it has been well cooled. This is a sweet and tart recipe. Imagine drinking cold lemonade vs warm lemonade. The cold lemonade sounds better, doesn’t it. Take a little time with this one to get the most flavor for your buck. 

Lemon Rhubarb Process Pictures

Process picture of three different steps to cooking this recipe with the description directly below.
  1. This is the filling after blending some of the rhubarb into the batter, but before adding flour and sugar.
  2. Adding cut rhubarb to the batter
  3. This is what the crust looks like before it is baked.

Lemon Rhubarb Bar Tips

  • 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.
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

Print

Lemon Rhubarb Bars

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

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.

  • 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
Scale

Ingredients

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
  • 1.5 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

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? Were they great? Let me know in the comments section below. When you let me know how a recipe goes, it sometimes gives me the warm fuzzies OR tells me what needs to be different. I love to hear back from you and if you did like it, please consider sharing this on Facebook or Pinterest. Sharing this recipe with your friends and family helps me out and hopefully gives them a great recipe to try. Thanks for cooking!

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2 Comments

  • Reply
    Karen
    May 3, 2020 at 9:52 am

    Lemon and rhubarb are so good together!

  • Reply
    Eva Berg
    July 4, 2020 at 10:47 am

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

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