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Lemon Rhubarb Bars

Rated as 4.7 out of 5 Stars
0

"Sweet crunchy crust with a tart filling makes these lemon rhubarb bars deliciously sweet, yet tart. Warning: they are also highly addictive!"
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Ingredients

1 h 40 m servings 191
Original recipe yields 24 servings (1 12x9-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  4. 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.
  5. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

Footnotes

  • Cook's Notes:
  • Depending on how much you like the taste of rhubarb, you can add more sugar or even less. If you don't like rhubarb add two cups of sugar.
  • The coconut can be a bit stringy so put into a food processor to chop into finer pieces, if you'd like. This option can also be applied to the rhubarb for a smoother consistency overall.

Nutrition Facts


Per Serving: 191 calories; 9.5 24.4 2.6 51 22 Full nutrition

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Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I didn’t want a full 9x13 pan so I halved the recipe. Although I have the green variety of rhubarb, it still made a lovely presentation using my tart pan. As is my norm, I doubled the amount o...

Most helpful critical review

Though the crust was tasty, it was too thick for the amount of fruit - and I used 3 cups of rhubarbs and several cut up cherries. But it tasted good and the recipe has potential. Next time, I'...

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I didn’t want a full 9x13 pan so I halved the recipe. Although I have the green variety of rhubarb, it still made a lovely presentation using my tart pan. As is my norm, I doubled the amount o...

I followed the suggestions and finely chopped the rhubarb and the coconut. Because I was taking this on a family vacation (where there was an oven), I did some prep work to simplify things in th...

I made this and loved it. I did the following: used Coconut Palm Sugar in the crust, white sugar in the filling, finely shredded coconut (the texture worked fine for my tastes), fresh squeezed l...

Delicious! Great crust, tart, fresh filling that set up beautifully for us even though we couldn't wait and cut slices right away. Our rhubarb was green too and we didn't have quite enough, so ...

This was quite good. I made this in a proper 9x13 pan, lined with parchment. It's a nice thick crust to support the topping. I'd suggest cutting the first bake of just the crust to 20 minutes...

I really liked this but I changed a few things so I can't give it five stars as is. I added sweetened shredded coconut and only about 4tbsp lemon which came out as the perfect sweetness! I also ...

I added more rhubarb because we are rhubarb fanatics and a bit more sugar. I also added fresh lemon slices instead of the juice.... just because I had a lemon I needed to use up. But neither o...

A total hit, Everyone wanted the recipe! I will makes recipe lots in the future. Thanks for the recipe!

This was fabulous! I added one extra lemon and instead of sugar I used icing sugar for the crust to mimic a true shortbread crust! Loved it and it was so easy!