Rhubarb Lemon Bars

Rhubarb Lemon Bars


July 3, 2011

  • Makes: Makes 12 bars or 16 squares.



1/4 cup butter, softened

1/4 cup sugar

1 scant cup all-purpose or whole wheat flour

pinch salt


1 cup sugar

2 Tbsp. all-purpose flour

1/4 tsp. baking powder

pinch salt

2 large eggs

grated zest of 1 lemon

juice of 1 lemon (about 3 Tbsp.)

1 1/2 cups fairly finely chopped fresh or frozen rhubarb

icing sugar for sprinkling


1Preheat oven to 350°F.

2In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.

3Press into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just barely golden around the edges.

4In the same bowl (no need to wash it), combine the sugar, flour, baking powder and salt. Add eggs, lemon zest and lemon juice and stir until well blended and smooth.

5Sprinkle the rhubarb evenly over the base, and pour the lemon filling over top. Bake for 30 minutes, or until golden and set. Cool completely in the pan on a wire rack before cutting or freezing. Cut into squares or bars, and sprinkle with icing sugar before serving.


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