Rhubarb Lemon Bars Recipe

If you love the sweet-tart zing of lemon bars and the vibrant flavor of rhubarb, you’re in for a treat. These Rhubarb Lemon Bars combine a buttery shortbread crust with a tangy rhubarb-lemon filling that practically screams summer. Dusted with powdered sugar and bursting with bright citrus and ruby-red rhubarb, they’re perfect for potlucks, picnics, or just because.

Whether you’re a rhubarb lover or just trying it for the first time, this is the dessert to impress your guests and satisfy your sweet tooth.

🍋 Why You’ll Love These Rhubarb Lemon Bars

• Bold Flavor: A perfect balance of citrusy lemon and tart rhubarb.

• Buttery Crust: Melt-in-your-mouth shortbread that holds up to the juicy filling.

• Beautiful Presentation: Gorgeous pink hue and dusting of powdered sugar makes them photo-worthy.

• Simple Ingredients: No hard-to-find components—just pantry staples and seasonal produce.

• Make-Ahead Friendly: Chill them in advance for cleaner cuts and easier serving.

🍓 Ingredients You’ll Need

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup powdered sugar

• 2 cups all-purpose flour

• ¼ tsp salt

• 1 tsp vanilla extract (optional)

For the Rhubarb Lemon Filling:

• 2 cups chopped rhubarb (fresh or frozen)

• 1 tbsp lemon zest (about 1 large lemon)

• ½ cup lemon juice (freshly squeezed)

• 1½ cups granulated sugar

• 3 large eggs

• ⅓ cup all-purpose flour

• Pinch of salt

Topping:

• Powdered sugar, for dusting

🔪 How to Make Rhubarb Lemon Bars

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, cream together butter and powdered sugar until smooth.

3. Mix in flour, salt, and vanilla extract (if using) until the dough comes together.

4. Press evenly into the bottom of the prepared pan.

5. Bake for 18–20 minutes or until lightly golden around the edges. Let it cool slightly.

Step 2: Make the Rhubarb Lemon Filling

1. While the crust bakes, combine rhubarb, lemon zest, and lemon juice in a blender or food processor. Blend until smooth.

2. In a mixing bowl, whisk together eggs, sugar, flour, and salt until smooth.

3. Stir in the rhubarb-lemon purée until fully combined.

Step 3: Bake the Bars

1. Pour the rhubarb-lemon filling over the warm crust.

2. Bake for 25–30 minutes, or until the center is set and the edges are just beginning to pull away from the sides.

3. Cool completely, then chill in the fridge for at least 2 hours before slicing.

Step 4: Serve and Enjoy!

• Once fully chilled, lift the bars out using the parchment paper.

• Cut into squares or rectangles.

• Dust generously with powdered sugar before serving.

🌸 Tips for the Best Rhubarb Lemon Bars

• Fresh is best: Use fresh rhubarb when in season, but frozen works well—just thaw and drain thoroughly.

• Zest before juicing: Always zest your lemons before cutting them open for juice.

• Chill time = clean cuts: Refrigerate the bars for a few hours before slicing for sharp, bakery-style squares.

• Don’t overbake: The filling should be set but still soft—overbaking makes them rubbery.

🥄 Variations and Add-Ins

💡 Add Some Strawberry:

Add ½ cup of fresh or frozen strawberries to the filling for a sweet contrast to the tart rhubarb.

💡 Go Nutty:

Sprinkle chopped almonds or pistachios over the crust before adding the filling for extra texture.

💡 Make It Gluten-Free:

Use a 1:1 gluten-free flour blend for both the crust and filling. Works like a charm!

🧊 How to Store Rhubarb Lemon Bars

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze bars (uncut or individually wrapped) for up to 2 months. Thaw overnight in the fridge.

❓ Frequently Asked Questions (FAQs)

Can I make these bars ahead of time?

Yes! In fact, they’re best when made a day in advance. The flavors meld beautifully, and they slice more cleanly.

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor often compared to sour green apples or cranberries. It pairs wonderfully with sugar and citrus.

Do I need to peel rhubarb before using?

No need to peel! Just trim the ends and remove any stringy outer layers if they’re particularly tough.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor. Bottled juice can taste flat or overly acidic.

🌞 The Perfect Summer Dessert

Rhubarb lemon bars are an elevated twist on a classic dessert. The combination of buttery shortbread and the punchy citrus-rhubarb layer brings just the right balance of tart and sweet. They’re colorful, flavorful, and incredibly easy to make—a true summer staple.

So the next time you’re wondering what to do with that vibrant bunch of rhubarb, give these bars a try. They’re sure to become your new seasonal favorite.