Rhubarb Lemon Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB BARS



Rhubarb Bars image

These quick and easy Rhubarb Bars disappear every time we make them!

Provided by Garnish With Lemon

Categories     Desserts

Time 1h

Number Of Ingredients 8

1 cup flour
⅓ cup powdered sugar
8 tablespoons cold butter (diced)
2 eggs
1 ¼ cup sugar
¼ cup flour
½ tsp salt
3 ⅓ cups finely chopped rhubarb

Steps:

  • Preheat oven to 350 degrees.
  • In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
  • In a medium bowl, whisk together eggs and sugar.
  • Add flour and salt and combine well.
  • Gently stir in rhubarb and pour mixture over the hot crust.
  • Bake for additional 35-40 minutes or until filling is set.
  • Cool completely, cut into squares and serve.

Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 229 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 4 g

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 :

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 CUSTARD BARS



Rhubarb Custard Bars image

Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.

Provided by Melissa Clark

Time 1h30m

Yield 1 (9-inch) square pan

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1/4 teaspoon fine sea salt
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
1 1/4 cups/250 grams granulated sugar
4 large eggs
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Pinch of fine sea salt
Confectioners' sugar, for serving

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  • In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
  • Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  • While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  • Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
  • To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  • Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

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.

More about "rhubarb lemon bars recipes"

LEMON RHUBARB BARS - THE FLOURED TABLE | WITH SWISS …
lemon-rhubarb-bars-the-floured-table-with-swiss image
Web Apr 25, 2021 LEMON RHUBARB CUSTARD LAYER 3 Tbsp (23g) all purpose flour ¾ cup (150g) granulated sugar 2 large eggs, beaten ¼ cup …
From theflouredtable.com
4.8/5 (4)
Category Dessert
Cuisine American
Total Time 2 hrs 35 mins
  • In a medium size bowl, whisk together flour and sugar. Add eggs and whisk to combine. Add cream, lemon juice, lemon zest and lemon extract and mix until completely blended. With a spatula, fold in chopped rhubarb and pour custard mix onto cooled shortbread crust. Rap pan firmly on countertop several times to remove air bubbles that may have formed in custard.
  • In a small (1 qt ) saucepan, whisk together egg whites and sugar. Heat over low heat, whisking frequently, until mixture is warm and granulated sugar has dissolved. Rub some of the egg white mixture between your fingers (carefully - it might be hot). If you feel sugar granules, keep mixing until it feels smooth. If you have a thermometer, it should read 160° F (177 C).


LEMON RHUBARB BARS - SPRING RECIPES - RAMSHACKLE PANTRY
lemon-rhubarb-bars-spring-recipes-ramshackle-pantry image
Web Apr 29, 2022 2 cups rhubarb, diced 3 eggs 1 ½ tablespoons Lemon Zest (About 1.5 lemons worth) 1 cups sugar ½ cup flour Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350° Fahrenheit Mix …
From ramshacklepantry.com


RHUBARB LEMON BARS - DINNER WITH JULIE
rhubarb-lemon-bars-dinner-with-julie image
Web Jul 31, 2019 1/2 cup chopped thin rhubarb icing sugar, for dusting Directions 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 …
From dinnerwithjulie.com


RHUBARB CRUMBLE BARS - DEL'S COOKING TWIST
rhubarb-crumble-bars-dels-cooking-twist image
Web Jun 2, 2022 Heat rhubarb with sugar, lemon zest and juice on medium heat until bubbling. Lower the heat and add cornstarch, stirring well. Let simmer for 5 more minutes, until the mixture thickens. Let cool for 5 …
From delscookingtwist.com


STRAWBERRY RHUBARB BARS RECIPE - LOVE AND LEMONS
strawberry-rhubarb-bars-recipe-love-and-lemons image
Web 1½ tablespoons water. Instructions. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper. Lightly spray the exposed pan sides with nonstick cooking spray. Make the fruit filling: In a medium …
From loveandlemons.com


RHUBARB LEMONADE | RICARDO
rhubarb-lemonade-ricardo image
Web Preparation. In a saucepan, bring the water and sugar to a boil. Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. …
From ricardocuisine.com


INTRODUCING RHUBARB BARS, LEMON BARS’ PINKER COUSINS
introducing-rhubarb-bars-lemon-bars-pinker-cousins image
Web May 1, 2020 Stir it in after you’ve taken the half you’ll need for the bars. After cooling a bit, the compote is mixed with eggs to make it custardy and flour to help it keep its shape when the bars are...
From nytimes.com


INSANELY GOOD LEMON RHUBARB BARS RECIPE - PLANT-BASED …
insanely-good-lemon-rhubarb-bars-recipe-plant-based image
Web Oct 26, 2020 Directions: 1. Preheat oven to 350 F. 2. Combine crust ingredients, flours, powdered sugar, oil. Mix until all dry ingredients hold together. If needed, Add additional TBS of oil one at a time until all dry …
From veggiebalance.com


RHUBARB LEMON BARS - DINNER WITH JULIE
Web Jul 3, 2011 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 …
From dinnerwithjulie.com
Category Cookies & Squares
Estimated Reading Time 1 min


40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
Web 1 day ago Check out our petit fours (made with Funfetti cake !), our French macarons, our rhubarb cake (or traybake, in the UK), or our amaretti cookies for ideas, but really, …
From delish.com


RHUBARB SHORTBREAD CRUST BARS RECIPE - THE FOOD CHARLATAN
Web May 10, 2022 While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F. Line an 8×8 or 9×9 inch square pan with parchment paper, or spray with …
From thefoodcharlatan.com


10 RHUBARB BARS TO MAKE ASAP - ALLRECIPES
Web Dec 28, 2020 Gluten-Free Rhubarb Bars View Recipe Buckwheat Queen Made with rice flour, potato starch, and tapioca starch, this tasty recipe is perfect for rhubarb lovers …
From allrecipes.com


10 RHUBARB RECIPES TO ADD TO YOUR REPERTOIRE | FOOD
Web 15 hours ago Rhubarb Torte. 1 cup graham cracker crumbs; 4 tablespoons butter, melted; Combine cracker crumbs and butter. Press into serving dish or pan, reserving some …
From lancasteronline.com


LEMON RHUBARB BARS - WHISKING UP YUM
Web Jun 8, 2020 Instructions on How to Make Lemon Rhubarb Bars. Preheat the oven to 350 degrees Fahrenheit. Prep your pan with nonstick cooking spray. First, you will make the …
From whiskingupyum.com


STRAWBERRY RHUBARB CRUMBLE BARS RECIPE - TODAY
Web Apr 26, 2023 Preparation. 1. Preheat the oven to 350 F. Coat the bottom of an 8-inch square pan with butter or nonstick spray, and line with parchment paper that hangs over …
From today.com


RHUBARB LEMON BARS | KIDSTIR
Web In a medium bowl, whisk together the eggs and 3/4 cup sugar. Add the heavy cream, lemon juice, lemon zest, and vanilla (if using) and mix well. Add 3 tablespoons of flour and mix …
From kidstir.com


RHUBARB BARS | UMAMI
Web Feb 21, 2023 Cut the rhubarb into bite-sized pieces. 4 cups rhubarb. Mix the rhubarb, sugar, honey, lemon juice, and lemon zest. ¾ cup white sugar, ¼ cup all-purpose flour, …
From umami.site


LEMON-RHUBARB BARS - NEW ENGLAND
Web Apr 13, 2022 2 tablespoons fresh lemon juice 1/2 teaspoon freshly grated lemon zest 2 large eggs, plus 2 egg yolks 1/3 cup all-purpose flour Powdered sugar, for dusting …
From newengland.com


TANGY HOMEMADE RHUBARB BARS - BROMA BAKERY
Web Jun 1, 2015 Set aside. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside. In a standing mixer fitted with a whisk attachment, cream the butter, …
From bromabakery.com


RHUBARB LEMONADE - THE ENDLESS MEAL®
Web May 9, 2022 Instructions. Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to …
From theendlessmeal.com


Related Search