Lemon Rhubarb Bars

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

5 from 1 reviews

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.



For Crust:

For Filling:


  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


  • 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.


  • 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