Lemon Rhubarb Bars Recipes

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LEMON RHUBARB BARS



Lemon Rhubarb Bars image

Sweet crunchy crust with a tart filling makes these lemon rhubarb bars deliciously sweet, yet tart. Warning: they are also highly addictive!

Provided by Readr4evr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

2 cups flour
1 cup unsalted butter
½ cup white sugar
4 eggs
1 cup white sugar, or to taste
6 tablespoons all-purpose flour
2 cups chopped rhubarb, or more to taste
1 cup shredded coconut
6 tablespoons lemon juice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
  • Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  • Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 24.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6 g, Sodium 22.2 mg, Sugar 14 g

RHUBARB BARS



Rhubarb Bars image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 16 bars

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup (135 grams) all-purpose flour
1/2 cup (56 grams) almond flour or almond meal
1/2 cup (103 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1 large egg white (39 grams)
1 teaspoon rosewater, optional
12 ounces fresh rhubarb, cut into 1-inch pieces
1 1/2 cups (309 grams) granulated sugar
1 vanilla bean, split
2 tablespoons (15 grams) cornstarch
2 large eggs plus 3 large egg yolks
1/4 teaspoon kosher salt
1 lemon, zested and juiced
4 tablespoons (56 grams) cold unsalted butter, cut into bits
4 tablespoons (52 grams) cold unrefined coconut oil
Pink liquid food coloring
Powdered sugar, for dusting

Steps:

  • For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
  • Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
  • In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
  • Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
  • Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
  • Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
  • Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
  • Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
  • Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
  • For longer storage, refrigerate between layers of parchment in a sealed container.

RHUBARB LEMON BARS



Rhubarb Lemon Bars image

Rhubarb Lemon Bars

Provided by Julie

Categories     cookies & squares

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.
  • 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.
  • 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.
  • 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.

Nutrition Facts :

AUDREY'S LEMON MERINGUE BARS



Audrey's Lemon Meringue Bars image

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1-1/3 cups sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

RHUBARB OAT BARS



Rhubarb Oat Bars image

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! -Renette Cressey, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 bars.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 teaspoon salt
1/3 cup butter, melted

Steps:

  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How to bake rhubarb bars?
Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.
How do you make rhubarb and lemon cake?
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. Sprinkle the rhubarb evenly over the base, and pour the lemon filling over top.
What do you do with lemon rhubarb?
A sweet and tart lemon custard envelops a generous amount of vibrantly hued rhubarb. With a buttery shortbread base and a decorative toasted meringue topping, these lemon rhubarb bars are an excellent way to celebrate the arrival of rhubarb in our gardens and local shops.
How do you make rhubarb and lemon tart filling?
Add eggs, lemon zest and lemon juice and stir until well blended and smooth. 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.

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