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Lemon Rhubarb Bars

Tangy Lemon Rhubarb Bars That Brighten Your Day

Delightful Lemon Rhubarb Bars capture tangy lemon and tart rhubarb flavors, perfect for spring. Quick and easy to make, they are a showstopper dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar for a less processed option.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour blends can be used as an alternative.
  • 1/4 teaspoon Kosher Salt Table salt can be used but may require adjusting.
For the Custard Layer
  • 3 large Eggs Replace with flax eggs for a vegan option.
  • 1 cup Heavy Cream Coconut cream is a suitable dairy-free replacement.
  • 2 tablespoons Lemon Zest Use a microplane for best results.
  • 1/2 cup Lemon Juice Freshly squeezed is preferred for its bright flavor.
  • 1 teaspoon Lemon Oil Lemon extract can substitute but will be less concentrated.
  • 1 cup Rhubarb Consider using strawberries for a sweeter alternative.
For the Swiss Meringue Topping
  • 2 large Egg Whites Aquafaba can work as a vegan alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
  • 1/2 cup Granulated Sugar Ensure it's fully dissolved before whipping.

Equipment

  • Mixing bowl
  • 8-inch square pan
  • Whisk
  • Double Boiler
  • Mixer

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (177°C). Blend together unsalted butter, granulated sugar, all-purpose flour, and kosher salt until crumbly. Press into an 8-inch square pan and chill for 30 minutes before baking for 10–12 minutes until lightly golden.
  2. In a separate bowl, whisk together additional flour and sugar. Incorporate beaten eggs, heavy cream, lemon zest, lemon juice, and lemon oil. Fold in diced rhubarb. Pour custard mixture over warm crust and bake for 40–45 minutes until set.
  3. For meringue, create a double boiler and combine egg whites, granulated sugar, and vanilla extract. Stir until sugar dissolves, then whip until stiff peaks form.
  4. Spread or pipe Swiss meringue over the cooled custard. Use a kitchen torch to lightly toast. Cool for 15 minutes before slicing and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These bars can be made ahead and last up to five days in the fridge. For longer storage, wrap and freeze for up to 3 months.

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