Lemon rhubarb bars –Looking for a delightful dessert that combines the zesty flavor of lemon with the tartness of rhubarb? Look no further! These Lemon Rhubarb Bars topped with a luscious Swiss meringue are the perfect treat for any occasion. Whether you’re hosting a springtime gathering or just craving something sweet, these bars are sure to impress! Let’s dive into the sweet world of baking.
Lemon Rhubarb Bars
This recipe creates beautifully layered bars that are bursting with flavor – the bright taste of lemon perfectly complements the rich, creamy topping, making it a tasty treat for everyone!
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- ¼ teaspoon salt
- For the filling:
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- For the Swiss meringue topping:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- To make the crust, mix the flour, powdered sugar, unsalted butter, and salt in a bowl until it resembles a crumbly dough. Press this mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes.
- While the crust is baking, prepare the filling by mixing the chopped rhubarb and granulated sugar in a bowl. Let it sit for about 10 minutes to release some juices.
- In another bowl, whisk together the eggs, flour, lemon juice, and lemon zest. Add the rhubarb mixture and stir until just combined.
- Pour the filling over the baked crust and return to the oven. Bake for an additional 25-30 minutes or until the filling is set and slightly golden on top. Allow to cool completely.
- For the meringue topping, whisk together the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water until the sugar is dissolved and the mixture is warm. Remove from heat and whisk until stiff peaks form.
- Spread the meringue over the cooled lemon rhubarb filling, ensuring it covers the entire surface. Use a kitchen torch to brown the meringue lightly, or place it in the oven on broil for a few minutes.
- Allow the bars to cool completely before slicing. Enjoy these scrumptious Lemon Rhubarb Bars with friends and family!
These bars are a perfect balance of sweet and tart, and the meringue topping adds a light, fluffy finish that makes each bite irresistible. Serve them at your next gathering, and watch them disappear!