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Lemon Rhubarb Bars

Lemon Rhubarb Bars: Sweet-Tart Bliss for Spring Days

Experience the vibrant flavors of Lemon Rhubarb Bars, a sweet-tart dessert perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted Butter For richness and tenderness in the shortbread crust; substitute with salted butter if necessary.
  • 1/3 cup Granulated Sugar Provides essential sweetness to balance the tartness of rhubarb and lemon.
  • 2 cups All-Purpose Flour Essential for structure; can substitute with a gluten-free blend.
  • 1/4 teaspoon Kosher Salt Enhances overall flavor; regular salt can be used as a substitute.
For the Lemon Rhubarb Custard
  • 3 large Eggs Acts as a binding agent and adds richness.
  • 1 cup Heavy Cream Adds creaminess to the custard layer; can be replaced with non-dairy cream.
  • 2 tablespoons Lemon Zest Provides bright citrus flavor.
  • 1/4 cup Lemon Juice Adds zesty flavor.
  • 1/2 teaspoon Lemon Oil Intensifies lemon flavor in the custard.
  • 2 cups Rhubarb Offers tartness and vibrant color; fresh is ideal.
For the Swiss Meringue Topping
  • 4 large Egg Whites Crucial for a light and stable meringue.
  • 1 cup Granulated Sugar Sweetens the meringue.
  • 1 teaspoon Vanilla Extract Adds depth to the meringue flavor.

Equipment

  • 8-inch square pan
  • Mixing Bowls
  • Whisk
  • Stand mixer
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line an 8-inch square pan with parchment paper. Combine chilled unsalted butter, granulated sugar, all-purpose flour, and kosher salt in a mixing bowl until sandy. Press into the pan and chill for 30 minutes. Bake for 10-12 minutes until lightly golden.
  2. Whisk together a small amount of flour and granulated sugar in a bowl. Add beaten eggs, heavy cream, lemon zest, lemon juice, and lemon oil. Fold in chopped rhubarb. Once the crust has cooled slightly, pour the custard over it and bake for 40-45 minutes until set.
  3. Combine egg whites, granulated sugar, and vanilla extract in a saucepan over low heat until the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, about 5-7 minutes.
  4. Carefully pour the Swiss meringue over the cooled custard layer and use a kitchen torch to lightly toast the meringue for some golden hue.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh ingredients for best flavor and ensure proper techniques for meringue and crust texture.

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