Best Rhubarb Lemon Bar Recipes
RHUBARB BARS
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
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
LEMON RHUBARB BARS
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
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 LEMON BARS
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
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.
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