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Rhubarb Lemon Bars

Yields1 Serving

Base
 1/4 cup butter, softened
 1/4 cup sugar
 1 scant cup all-purpose or whole wheat flour
 pinch salt
Topping
 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
1

Preheat oven to 350°F.

2

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

3

Press 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.

4

In 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.

5

Sprinkle 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.