Lemony Rhubarb Bars
Make these easy Lemony Rhubarb Bars! A delightful spring dessert with a tangy-sweet rhubarb filling and a buttery crust. Recipe + honest nutrition info.
Craving a dessert that’s both sweet and tart, but tired of overly complicated recipes? I get it. Sometimes you just want something simple, delicious, and… well, honest. These Lemony Rhubarb Bars are exactly that. They feature a buttery, crumbly crust and a vibrant, lemony rhubarb filling that’s perfect for springtime. We’ll cut through the fluff and give you the real deal on the ingredients and nutritional information so you can enjoy these Lemony Rhubarb Bars with a little more peace of mind.
| Prep Time | 20 | Cook Time | 35 |
| Servings | 12 | Calories | 220 kcal |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons ice water
- 4 cups chopped rhubarb (about 1 pound)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Recommended Tools You’ll Need
| Tool | Why You Need It |
|---|---|
| 9×13 inch Baking Pan | Essential for baking the bars evenly. |
| Pastry Blender | Makes cutting in the butter for the crust much easier, resulting in a flakier texture. |
| Mixing Bowls | Keeps wet and dry ingredients separate until ready to combine. |
| Lemon Zester | Essential for obtaining the lemon zest without the bitter white pith. |
Calorie Reality
At 220 calories per bar, these are a treat. If you’re aiming for a 2000 calorie daily intake, remember that calories add up quickly, even with ‘healthy’ ingredients. So enjoy one Lemony Rhubarb Bar mindfully!
About Your Daily Budget: Your TDEE (Total Daily Energy Expenditure) is how many calories you burn daily. To lose weight, you need to eat fewer calories than your TDEE. This recipe can fit, just be mindful.
Diet Compatibility
Compatible with: Vegetarian
Not compatible with: Vegan, Keto, Paleo, Gluten-Free
Warning: Mixing Diets: Be cautious about pairing this with other high-sugar, high-fat foods. The combination can easily lead to excess calorie intake and potentially contribute to *lipogenesis*, the process where your body converts excess carbohydrates into fat for storage. Enjoy in moderation!
Expert Tips
For a flakier crust, make sure your butter is very cold when you cut it into the flour. Don’t overmix the dough, as this will develop the gluten and make the crust tough. To help weight loss, only eat half a bar! You can still enjoy the taste.
Macros Breakdown
These bars are primarily carbohydrates, followed by fat. The 2g of fiber is minimal. If you’re watching your carb intake, consider the variations below to adjust the macro balance. Most of the carbs come from the sugar and flour.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 220 kcal | 2g | 35g | 8g | 2g |
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together flour, sugar, and salt for the crust.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Press half of the dough into the bottom of an ungreased 9×13 inch baking pan.
- In a separate bowl, combine rhubarb, sugar, flour, lemon zest, and lemon juice for the filling.
- Pour the rhubarb mixture over the crust.
- Crumble the remaining dough over the rhubarb filling.
- Bake for 35-40 minutes, or until golden brown.
- Let cool completely before cutting into bars.