Zesty Lemon Rhubarb Bars: A Sweet and Tart Springtime Treat

Spring has sprung, and with it comes the vibrant flavors of lemon and rhubarb! These Zesty Lemon Rhubarb Bars are the perfect way to celebrate the season. The combination of tart rhubarb, bright lemon, and a buttery shortbread crust is simply irresistible. This recipe is relatively easy to make and guaranteed to be a crowd-pleaser at your next picnic, potluck, or simply enjoyed with a cup of tea on a sunny afternoon.

## Why You’ll Love These Lemon Rhubarb Bars

* **Perfectly Balanced Flavors:** The tartness of the rhubarb is beautifully balanced by the sweetness of the sugar and the zesty brightness of the lemon. It’s a flavor explosion in every bite!
* **Buttery Shortbread Crust:** The shortbread crust is rich, crumbly, and provides the perfect base for the tangy filling.
* **Easy to Make:** While they look impressive, these bars are surprisingly simple to make, even for beginner bakers.
* **Make-Ahead Friendly:** You can prepare the crust and filling ahead of time and assemble the bars just before baking.
* **Versatile:** Feel free to adjust the amount of lemon or rhubarb to suit your personal preference. You can also add other fruits, like strawberries or raspberries, for a twist.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need for the shortbread crust and the lemon rhubarb filling:

**For the Shortbread Crust:**

* **All-Purpose Flour:** 2 cups (250g). Use good quality all-purpose flour.
* **Powdered Sugar:** ½ cup (60g). Also known as confectioners’ sugar or icing sugar, it adds sweetness and a delicate texture to the crust.
* **Salt:** ¼ teaspoon. Enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1 cup (2 sticks, 227g), cold and cut into cubes. Cold butter is crucial for creating a flaky shortbread crust. Make sure it is very cold!

**For the Lemon Rhubarb Filling:**

* **Rhubarb:** 4 cups (about 1 pound), chopped. Fresh rhubarb is best, but frozen rhubarb can be used (thaw and drain well). If using frozen, gently squeeze out excess liquid for a better consistency.
* **Granulated Sugar:** 1 ½ cups (300g). Provides sweetness and helps to break down the rhubarb.
* **All-Purpose Flour:** ¼ cup (30g). Helps to thicken the filling.
* **Lemon Zest:** 2 tablespoons, from about 2 large lemons. Adds a bright, citrusy flavor. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
* **Lemon Juice:** ¼ cup (60ml), from about 2 large lemons. Contributes to the tartness and overall flavor of the filling.
* **Egg:** 2 large. Binds the filling together and adds richness.
* **Vanilla Extract:** 1 teaspoon. Enhances the flavor of the lemon and rhubarb.

**Equipment:**

* 9×13 inch baking pan
* Parchment paper
* Mixing bowls
* Measuring cups and spoons
* Pastry cutter or food processor (optional)
* Lemon zester
* Lemon juicer

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create the most delicious Lemon Rhubarb Bars you’ve ever tasted.

**Part 1: Making the Shortbread Crust**

1. **Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This is crucial for preventing the bars from sticking.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Make sure there are no lumps of powdered sugar.
3. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use a food processor and pulse until the mixture reaches the same consistency. Be careful not to over-process.
4. **Press into Pan:** Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your hands to create a firm, even layer. You want it to be compact and sturdy.
5. **Bake the Crust:** Bake the crust in the preheated oven for 20-25 minutes, or until lightly golden brown around the edges. Keep a close eye on it, as it can burn easily. Let the crust cool completely before adding the filling. This prevents the filling from seeping into the crust and creating a soggy bottom.

**Part 2: Preparing the Lemon Rhubarb Filling**

1. **Combine Rhubarb and Sugar:** In a large bowl, combine the chopped rhubarb and granulated sugar. Toss them together and let them sit for about 15-20 minutes. This will help to draw out some of the moisture from the rhubarb, resulting in a less watery filling. Letting the rhubarb sit in sugar is called macerating. This process also helps to soften the rhubarb.
2. **Add Dry Ingredients:** After the rhubarb has macerated, add the all-purpose flour to the bowl and toss to combine. This will help to thicken the filling.
3. **Whisk Wet Ingredients:** In a separate bowl, whisk together the lemon zest, lemon juice, egg, and vanilla extract until well combined. Make sure the egg is fully incorporated.
4. **Combine Wet and Dry:** Pour the wet ingredients over the rhubarb mixture and gently stir until everything is evenly combined. Be careful not to overmix.

**Part 3: Assembling and Baking the Bars**

1. **Pour Filling over Crust:** Pour the lemon rhubarb filling evenly over the cooled shortbread crust. Spread it out to ensure it reaches all corners of the pan.
2. **Bake the Bars:** Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden brown. The center of the filling should no longer be jiggly.
3. **Cool Completely:** Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the filling will continue to set as it cools. Cooling the bars completely also makes them easier to cut into clean slices.
4. **Chill (Optional):** For even cleaner cuts, chill the bars in the refrigerator for at least 30 minutes before cutting.
5. **Cut and Serve:** Use the parchment paper overhang to lift the bars out of the pan. Cut them into squares or rectangles of your desired size. Dust with powdered sugar, if desired, and serve.

## Tips for Success

* **Use Cold Butter:** Cold butter is essential for a flaky shortbread crust. Make sure the butter is very cold before cutting it into the flour mixture.
* **Don’t Overmix the Crust:** Overmixing the shortbread crust will result in a tough crust. Mix just until the ingredients are combined.
* **Macerate the Rhubarb:** Letting the rhubarb sit with sugar for a short period helps to draw out excess moisture and softens the rhubarb.
* **Don’t Overbake:** Overbaking the bars will result in a dry filling. Bake just until the filling is set.
* **Cool Completely:** Cooling the bars completely before cutting is essential for clean slices and a set filling.
* **Use Fresh Ingredients:** Fresh lemon juice and zest will provide the best flavor.

## Variations and Substitutions

* **Add Other Fruits:** Feel free to add other fruits to the filling, such as strawberries, raspberries, or blueberries. About 1 cup of mixed berries would be a nice addition.
* **Use Different Citrus:** Experiment with different citrus fruits, such as orange or grapefruit, for a unique flavor.
* **Add Nuts:** Sprinkle chopped nuts, such as almonds or pecans, over the crust before baking for added texture and flavor.
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend to make these bars gluten-free.
* **Vegan Option:** Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Ensure all ingredients are vegan-friendly.

## Serving Suggestions

* **Dust with Powdered Sugar:** A light dusting of powdered sugar adds a touch of sweetness and elegance.
* **Serve with Whipped Cream or Ice Cream:** These bars are delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.
* **Pair with Tea or Coffee:** Enjoy these bars with a cup of tea or coffee for a delightful afternoon treat.
* **Perfect for Brunch or Dessert:** These bars are a great addition to any brunch spread or dessert table.

## Storage Instructions

* **Store at Room Temperature:** These bars can be stored at room temperature in an airtight container for up to 3 days.
* **Store in the Refrigerator:** For longer storage, store the bars in the refrigerator for up to 5 days.
* **Freeze:** These bars can also be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.

## Nutritional Information (approximate, per bar)

* Calories: Approximately 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 40-50mg
* Sodium: 50-75mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 2-3g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

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## Conclusion

These Zesty Lemon Rhubarb Bars are a delightful treat that captures the essence of spring. With their tangy filling and buttery shortbread crust, they’re sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of sunshine in every bite! Happy baking!

## FAQ

**Q: Can I use frozen rhubarb?**
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using it in the recipe.

**Q: Can I make these bars ahead of time?**
A: Yes, you can make the crust and filling ahead of time. Store them separately in the refrigerator and assemble the bars just before baking.

**Q: How do I prevent the crust from getting soggy?**
A: Make sure to bake the crust until it is lightly golden brown and let it cool completely before adding the filling. This will create a barrier that prevents the filling from soaking into the crust.

**Q: Can I add other fruits to the filling?**
A: Yes, you can add other fruits, such as strawberries, raspberries, or blueberries. Use about 1 cup of mixed berries.

**Q: How long do these bars last?**
A: These bars can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.

**Q: My filling is too watery. What did I do wrong?**
A: Ensure you macerate the rhubarb with sugar and that you don’t skip the flour in the filling as it helps to absorb excess moisture. Also, if using frozen rhubarb, make sure to drain it very well.