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Rhubarb Lemon Bars

Yields1 Serving

Rhubarb Lemon Bars

 Base:
 1/3 cup butter, at room temperature
 1/4 cup sugar
 1 cup all-purpose flour
 pinch salt
 Topping:
 1 cup sugar
 2 Tbsp all-purpose flour
 1/4 tsp baking powder
 1/4 tsp salt
 2 large eggs
 grated zest of 1 lemon
 juice of 1 lemon (about 3 Tbsp)
 1/2 cup chopped thin rhubarb
 icing sugar, for dusting
1

Preheat oven to 350°F. In a medium bowl or the bowl of a food processor, combine the butter, sugar, flour and salt, blending with a pastry cutter or fork or pulsing in the food processor until well-combined and crumbly. Press into the bottom of a buttered or parchment-lined 8x8-inch pan and bake for 8-10 minutes, or until barely golden around the edges.

2

In the same bowl, combine the sugar, flour, baking powder and salt. Add the eggs, lemon zest and lemon juice and stir until well blended and smooth.

3

Sprinkle the rhubarb evenly over the base and pour the lemon filling over top. Bake for 25-30 minutes, or until golden and set. Cool completely in the pan on a wire rack before cutting into squares; freeze them first for a cleaner cut. Once cooled, sprinkle with icing sugar before serving. Makes 16 squares.