Description
These Tangy Rhubarb Bars feature a buttery shortbread crust topped with a vibrant sweet-tart rhubarb filling and baked until perfectly set. Finished with a light dusting of powdered sugar, they’re an irresistible spring and summer dessert that’s easy enough for everyday baking yet elegant enough for special occasions.
Ingredients
Scale
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 tsp salt
For the Rhubarb Filling
- 3 cups fresh rhubarb, finely chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
Optional Garnish
- Powdered sugar for dusting
- Lemon zest
Instructions
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. Combine the flour, powdered sugar, salt, and butter until crumbly, then press firmly into the pan. Bake for 18–20 minutes until lightly golden.
- Mix the filling: In a large bowl, whisk together the sugar, eggs, flour, vanilla, lemon juice, and salt until smooth. Fold in the chopped rhubarb.
- Assemble: Pour the rhubarb filling evenly over the hot baked crust and spread gently.
- Bake again: Return the pan to the oven and bake for 35–40 minutes, or until the filling is fully set and lightly golden around the edges.
- Cool completely: Let the bars cool to room temperature, then refrigerate for at least 1 hour for cleaner slices.
- Slice: Lift the bars from the pan using the parchment paper and cut into squares.
- Serve: Dust with powdered sugar and garnish with a little lemon zest if desired before serving.
Notes
Fresh rhubarb gives the brightest flavor, but frozen rhubarb may also be used after thawing and draining thoroughly. Refrigerating the bars before slicing helps create clean, bakery-style squares. These bars keep well in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 235
- Sugar: 19g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: tangy rhubarb bars, rhubarb dessert bars, easy rhubarb bars, spring rhubarb recipe, homemade rhubarb dessert, buttery rhubarb bars
