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Sweet zingy lemons and tart rhubarb team up for these bars that always disappear fast at my place. If I need to wow friends or chase away gloomy weather, this is my go-to. The filling is creamy and tangy, the rhubarb pops, and the crust just melts away.
When I whipped these up for a brunch, my family couldn't stop eating them. Now my buddies always want them and beg me for how to make it.
Tasty Ingredients
- Lemon zest: zest the lemon first so you get all those awesome oils and a bunch of bright flavor
- Eggs: use large ones at room temp for a filling that's smooth and holds together
- Rhubarb: chop up firm, colorful stalks; use them fresh or thawed frozen just make sure they're not soggy
- Lemon juice: go for fresh juice to keep things zingy and super tangy
- Salt: a little kosher salt wakes up the other flavors and melts right in
- Sugar: fine granulated works best balancing tartness and adds nice browning
- Butter: grab some good unsalted, let it soften, and it'll make the crust rich and hold it together
- Flour: all purpose, unbleached if you've got it, makes the crust and filling just right
Simple How-To Steps
- Cool and Chill:
- Let everything rest on the counter for at least two hours so the filling can firm up
Next, pop the pan in the fridge and wait until it's super cold if you want easy, tidy slices and the flavor to shine - Assemble and Bake:
- Spread the filling over the warm crust and use a spatula to get it right into the corners
Poke it back in the oven, bake for about thirty-five minutes until the edges puff up and the top looks set - Mix the Filling:
- Toss in the rest of the rhubarb, lemon zest, the sugar, and the flour
Blend until it's all smooth and you can’t see dry flour anymore so you get a wet, even batter - Start the Filling:
- Stir up lemon juice, half your rhubarb, and eggs in another bowl
Grab an immersion blender and whiz things up just a little to break some rhubarb down but leave some chunky for texture - Press and Bake the Crust:
- Pat the dough into your prepared pan, smoosh it in so the base is flat and it fills every corner
Bake it first at three fifty degrees F for twenty minutes, just till you barely see some golden edges - Make the Crust:
- Mix flour, butter, sugar, and salt up in a medium bowl
Use your fingers to squish it all together until you don’t see dry bits and it looks like soft dough
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Rhubarb’s my hands-down favorite thing when spring hits and it always brings up memories of grandma’s backyard. Whenever I make these, I think of picking those rosy stalks with her and every bite feels like a little trip back home.
Keeping Yours Fresh
Put any leftover bars in the fridge with a good cover and they'll be fine for around four days. Don't freeze finished bars—they’ll end up watery—but freezing chopped rhubarb for later is totally fine.
Swap-outs
If you wanna shake things up, swap in some strawberries for half the rhubarb for a boost of berry flavor. You can also use a gluten-free flour blend in both filling and crust for an easy gluten-free fix.
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Fun Ways to Serve
Shake some powdered sugar over the bars after they've cooled for a pop of sweetness. I love them with hot tea or with coffee for a bright start to the day.
Story Behind It
Lemon bars have been a bake sale classic forever, but toss in rhubarb and they feel like a throwback to old-school American gardens. It’s cozy, springy, and tastes like a twist on what grandma used to make when there was no other fruit around.
Frequently Asked Questions
- → Can I swap in frozen rhubarb?
You can. Let frozen rhubarb thaw, then squeeze out any extra juice before baking for the best result.
- → Do I have to chill before serving?
Chilling makes the bars firmer and boosts the tangy taste. It also makes slicing cleaner and easier.
- → How do I tell if they're baked through?
Look for edges turning light gold and the middle being set, not wobbly, when you take them out.
- → Can I go gluten-free with these?
Yep, just use a gluten-free flour mix for both the crust and filling to get that same soft bite.
- → How do I keep them fresh?
Pop leftovers in a sealed box in the fridge. They'll taste good for up to four days.