Lemon Rhubarb Bars

These Lemon Rhubarb Bars are a delightful spring-inspired dessert featuring three decadent layers. A buttery, tender shortbread crust lays the foundation, topped with a smooth, tangy lemon-rhubarb custard filling. The final touch is a soft, cloud-like Swiss meringue topping that can be swirled or piped and lightly torched for a gorgeous finish. These bars strike the perfect balance between sweet and tart and are an elegant treat for brunches, gatherings, or simply celebrating the season's freshest produce.

Ingredients

Shortbread Crust

• 113 g (½ cup) unsalted butter, chilled and cubed

• 50 g (¼ cup) granulated sugar

• 120 g (1 cup) all-purpose flour

• ¼ tsp kosher salt
  
  

Lemon-Rhubarb Custard Filling

• 23 g (3 Tbsp) all-purpose flour

• 150 g (¾ cup) granulated sugar

• 2 large eggs, beaten

• 62 mL (¼ cup) heavy whipping cream

• 62 mL (¼ cup) freshly squeezed lemon juice (about 1 lemon)

• Zest of 1 lemon

• ½ tsp lemon oil or lemon extract

• 366 g (3 cups) fresh rhubarb, diced
  
  

Swiss Meringue Topping

• 100 g egg whites (approximately 3 large egg whites)

• 150 g (¾ cup) granulated sugar

• ¼ tsp vanilla extract
  
  

Instructions

1. Prepare the Shortbread Crust

1. Preheat your oven to 350°F (177°C).

2. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.

3. In a mixing bowl or stand mixer, blend the butter, sugar, flour, and salt until the mixture becomes sandy and crumbly, forming small lumps.

4. Press the dough evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup or glass to smooth it out.

5. Chill the crust in the fridge for about 30 minutes.

6. Bake for 10–12 minutes, or until lightly golden and set. Remove and let it cool slightly.
   
   

2. Prepare the Lemon-Rhubarb Custard

1. In a medium bowl, whisk together the flour and sugar.

2. Add the beaten eggs and mix well until combined.

3. Stir in the cream, lemon juice, lemon zest, and lemon oil or extract.

4. Fold in the diced rhubarb.

5. Pour the custard mixture over the pre-baked crust and gently tap the pan on the counter to remove any air bubbles.

6. Bake for 40–45 minutes, or until the custard is fully set and no longer jiggles in the center.

7. Let the bars cool completely at room temperature, then chill in the fridge for at least 1 hour.
   
   

3. Make the Swiss Meringue Topping

1. Combine the egg whites, sugar, and vanilla in a heatproof bowl or the bowl of a stand mixer.

2. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C), or until it's smooth with no gritty sugar.

3. Remove from heat and whip the mixture with a stand or hand mixer on high speed until stiff, glossy peaks form (about 5–6 minutes).
   
   

4. Assemble the Bars

• You can either spread the meringue over the chilled bars in soft swirls or pipe decorative dollops on each cut piece.

• Lightly toast the meringue with a kitchen torch for a beautiful golden finish.

• Serve immediately or refrigerate until serving.
  
  

Serving Suggestions

• Yield: Makes 16 squares (from an 8-inch square pan).

• Serve chilled or lightly torched on top for a toasted meringue finish.

• These bars are ideal for brunches, spring and summer potlucks, Mother’s Day, or afternoon tea.

• For the cleanest slices, chill thoroughly and use a sharp knife wiped clean between cuts.
  
  

Nutritional Information (Estimated per bar, based on 16 servings)

• Calories: 210–260 kcal

• Fat: 10–14 g

• Carbohydrates: 25–30 g

• Sugar: ~18–22 g

• Protein: 3–4 g

• Fiber: ~1 g

• Cholesterol: ~35–45 mg

• Sodium: ~60–90 mg
  
  

Please note: Values are approximate and will vary depending on the brand of ingredients used and actual portion sizes.