Lemon Rhubarb Bars Recipe

Ingredients

Lemons:

Lemons are a key ingredient in many recipes, including the Lemon Rhubarb Bars. They provide a burst of citrus flavor and a touch of acidity that balances out the sweetness of the other ingredients. In this recipe, lemons are used to make a tangy and sweet lemon curd that is layered with a rhubarb filling and topped with a crumbly oat mixture.

For the lemon curd, you will need 2-3 fresh lemons, depending on their size and how much juice you want to extract. You can use either Eureka or Lisbon lemons for this recipe, as they are both good varieties for juicing. Be sure to choose lemons that are heavy for their size and have a nice, sweet aroma.

To juice the lemons, simply cut them in half lengthwise and squeeze out as much juice as possible using a manual or electric juicer. You can also use a citrus squeezer or do it the old-fashioned way by squeezing the halves over a fine-mesh strainer to collect the juice. Be careful not to get any seeds or pulp into the juice.

Once you have extracted enough juice, mix it with 1/2 cup of granulated sugar and 3 large egg yolks in a medium-sized bowl until well combined. Add in 1 teaspoon of grated lemon zest for extra flavor and a pinch of salt to balance out the sweetness.

Now that your lemon curd is ready, it’s time to assemble the bars. Preheat your oven to 375°F (190°C) and line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.

Press half of the crumbly oat mixture into the prepared pan, followed by a layer of rhubarb filling and then the lemon curd. Top it all off with the remaining oat mixture and bake in the preheated oven for about 40-45 minutes or until the top is golden brown and the filling is set.

Once the bars are done, let them cool completely before cutting into squares and serving. These Lemon Rhubarb Bars are perfect as a springtime dessert or snack, with their tangy lemon flavor and sweet rhubarb filling balanced out by the crunchy oat topping. Enjoy!

As you can see, lemons play a crucial role in this recipe, not only providing flavor but also helping to balance out the sweetness of the other ingredients. The acidity in lemons helps to cut through the richness of the sugar and butter in the crumbly oat mixture, making each bite a delight.

So next time you’re looking for a new dessert or snack idea, consider adding some fresh lemons to your recipe! With their versatility and bright citrus flavor, they’re sure to add a burst of sunshine to any dish.

The ingredients for the Lemon Rhubarb Bars recipe are a crucial component in creating the perfect blend of tangy and sweet flavors. Below are the necessary ingredients to make this dessert:

For the Crust:

• All-purpose flour: 2 1/4 cups – This will serve as the base for the crust, providing structure and texture.
• Granulated sugar: 1 cup – Adds sweetness to balance out the tartness of the lemon and rhubarb.
• Unsalted butter, melted: 1/2 cup – Moisturizes and holds the crust together.

For the Filling:

• Lemon juice: 2 tablespoons – Provides a bright and citrusy flavor.
• Lemon zest: 1 tablespoon – Adds a subtle citrus aroma.
• Rhubarb, cut into 1-inch pieces: 2 cups – The star of the show, rhubarb adds natural sweetness and a tartness that pairs perfectly with lemon.
• Granulated sugar: 1 cup – Serves as a sweetener to balance out the flavors.
• Unsalted butter, cut into small pieces: 1/2 cup – Adds moisture and tenderness to the filling.

Optional Ingredients:

• Confectioners’ sugar: for dusting (optional) – A light dusting of confectioners’ sugar adds a touch of elegance to the finished bars.

Please note that this list of ingredients is specific to the Lemon Rhubarb Bars recipe and may not be suitable for all types of desserts or baked goods.

4 large lemons, juiced and zested

The ingredients for these delicious Lemon Rhubarb Bars are a perfect combination of tangy and sweet flavors.

The first key ingredient is fresh lemons, which provide an intense burst of citrus flavor to the bars.

For this recipe, you will need 4 large lemons, which should yield approximately 1/2 cup of freshly squeezed lemon juice.

To get the most out of your lemons, it’s essential to juice and zest them properly. This means using a manual or electric juicer to extract the juice from the lemons, while also grating the outer, colorful layer of the peel with a fine zester or a Microplane grater.

The lemon zest is an aromatic and flavorful component that adds depth and warmth to the bars, balancing out the brightness of the lemon juice.

When juicing the lemons, be sure to use fresh and ripe fruit for the best flavor. If your lemons are particularly tart or sour, you may want to adjust the amount of sugar in the recipe accordingly.

The zested and juiced lemons will provide a lovely citrus fragrance to the bars, which pairs beautifully with the sweet and tangy flavors of the rhubarb and shortbread crust.

Salt, to taste

The use of salt to taste in cooking can be a bit misleading for those who are new to the kitchen, as it implies that the amount of salt is entirely up to personal preference.

However, when it comes to adding salt to a dish like the Lemon Rhubarb Bars, the type and amount of salt used can make a big difference in the overall flavor and balance of the recipe.

In this case, the “to taste” instruction for salt means that you should add a pinch or two of salt to bring out the other flavors in the dish without overpowering them.

Here are some general guidelines for adding salt to the Lemon Rhubarb Bars:

• Use a flaky sea salt, such as Maldon or Fleur de Sel, which has a delicate flavor and will add a nice texture to the bars.

• Add about 1/4 teaspoon of salt per cup of sugar in the recipe. This will give you a good balance of sweet and savory flavors without overpowering the other ingredients.

Some common types of salt that you can use in baking include:

• Salt: This is the most common type of salt used in cooking and baking. It’s relatively inexpensive and has a sharp, salty flavor.

• Kosher Salt: This type of salt has a slightly sweeter flavor than regular salt and is often used as a finishing salt to add texture and flavor to dishes.

• Flaky Sea Salt: As mentioned earlier, this type of salt has a delicate flavor and adds a nice texture to baked goods.

Remember, when using salt in baking, it’s always better to err on the side of caution and start with a small amount. You can always add more salt to taste, but you can’t remove excess salt from a dish once it’s been added.

The perfect blend of sweet and tart, these **_Lemon Rhubarb Bars_** require a combination of key ingredients to achieve their signature flavor and texture.

Here are the essential elements that make up this delightful dessert:

1. Lemons: Freshly squeezed lemon juice and zest provide a burst of citrusy flavor, balancing out the sweetness of the other ingredients.
2. Rhubarb: This tart vegetable is a classic pairing with lemons, adding its unique flavor and texture to the bars. Make sure to use fresh rhubarb for the best results!
3. Butter: Unsalted butter is used in both the shortbread crust and the lemon-rhubarb filling, providing a rich and tender texture.
4. Sugar: Granulated sugar adds sweetness to balance out the tartness of the rhubarb and lemons. Brown sugar is also used to add depth of flavor to the filling.
5. Flour: All-purpose flour provides structure and texture to the shortbread crust, while cornstarch helps prevent it from becoming too dense.
6. Vanilla extract: A hint of vanilla enhances the overall flavor of the bars without overpowering the other ingredients.
7. Eggs: Whipped eggs are used to create a smooth and creamy texture in the filling, while also helping to bind the ingredients together.

In addition to these essential ingredients, you’ll need a few extra items to help with preparation:

• Confectioners’ sugar: for dusting the bars before serving
• Pastry brush: for applying egg wash to the shortbread crust
• Baking sheets: lined with parchment paper for easy cleanup and even baking

With these ingredients and tools, you’ll be well on your way to creating a delicious batch of **_Lemon Rhubarb Bars_** that are sure to impress family and friends!

Rhubarb:

Rhubarb is a tart and crunchy vegetable often used in desserts, particularly in sweet treats that combine it with sugary ingredients like sugar, honey, or fruit preserves.

In the context of the Lemon Rhubarb Bars recipe, rhubarb is an essential ingredient that adds natural tartness and texture to the bars. The stalks of rhubarb are typically used for baking, as they are sweeter and less acidic than the leaves, which are toxic if ingested.

The specific type of rhubarb used in this recipe can affect the final flavor and texture of the bars. Some common types of rhubarb include:

• Victoria: This variety has bright green, tender stalks with a mild flavor and crunchy texture.

• Champagne: With its rosy-red color and sweet-tart flavor, this type is perfect for baking desserts like the Lemon Rhubarb Bars.

• Tim Russert: Similar to Victoria, this type has bright green stalks with a slightly sweeter flavor and tender texture.

To prepare rhubarb for use in baked goods, it’s essential to clean and cut the stalks into manageable pieces. Rinse the rhubarb under cold water, then pat dry with paper towels or a clean kitchen towel.

Remove any tough or stringy parts from the ends of the stalks, and cut them into 1-inch (2.5 cm) pieces or slices, depending on your desired texture for the bars. You can also use frozen rhubarb in place of fresh, but make sure to thaw it first and squeeze out as much water as possible before using.

Rhubarb is typically paired with sweet ingredients like sugar, honey, or lemon juice in recipes to balance its tart flavor. In this Lemon Rhubarb Bars recipe, the combination of lemon zest, lemon juice, and granulated sugar helps to highlight the rhubarb’s natural sweetness while adding a tangy twist.

The Lemon Rhubarb Bars Recipe calls for a variety of ingredients that come together to create a tangy and sweet dessert.

The first ingredient needed is a shortbread crust, which is made from a combination of all-purpose flour, **granulated sugar**, and unsalted butter.

To make the shortbread crust, you will need to combine 1 1/2 cups of all-purpose flour and 1/4 cup of granulated sugar in a medium-sized bowl.

Next, add 1/2 cup of cold unsalted butter to the bowl and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

The rhubarb filling is made from a combination of fresh rhubarb, granulated sugar, all-purpose flour, and lemon juice.

You will need 2 cups of fresh rhubarb, cut into 1-inch pieces, which should be added to the bowl with the shortbread crust mixture.

Next, add 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 2 tablespoons of freshly squeezed lemon juice to the bowl with the rhubarb and shortbread crust mixture.

The lemon component of the filling is made from a combination of lemon zest and lemon juice.

You will need to add 1 tablespoon of grated lemon zest and 2 tablespoons of freshly squeezed lemon juice to the bowl with the rhubarb, shortbread crust mixture, and sugar.

The final ingredient needed for the Lemon Rhubarb Bars Recipe is an **egg**, which will be used as a binder in the filling.

1 cup of fresh or frozen rhubarb, cut into 1inch pieces

Rhubarb is a tart and versatile ingredient that plays a crucial role in many desserts, including the Lemon Rhubarb Bars recipe.

In this context, we need 1 cup of fresh or frozen rhubarb, cut into 1-inch pieces. The rhubarb’s sweetness will balance out the tanginess of the lemons and create a delightful flavor combination.

The key to using rhubarb effectively is to choose the right variety for your recipe. For these bars, we recommend using the ‘Victoria’ or ‘Canada Red’ varieties as they have a sweeter and less tart flavor profile than other options.

If you’re using fresh rhubarb, be sure to trim off any leaves, as they contain toxic compounds called anthraquinones that can cause digestive issues if ingested. However, the stalks are perfectly safe to eat and will provide your bars with a lovely texture and flavor.

When cutting the rhubarb into 1-inch pieces, make sure they’re relatively uniform in size so that they cook evenly throughout the baking process.

Here are some general guidelines for measuring and preparing the rhubarb:

• Weight: 1 cup of fresh or frozen rhubarb, cut into 1-inch pieces weighs approximately 120-140 grams (4.3-5 oz).
• Cut size: The rhubarb should be cut into pieces that are roughly 1 inch (2.5 cm) in length and about half an inch (1 cm) in thickness.

This quantity of rhubarb will provide the perfect balance to the lemon filling, creating a delightful flavor combination that will have everyone wanting more.

The ingredients used in traditional lemon rhubarb bars are a blend of sweet and tangy flavors that complement each other perfectly.

The base of these bars consists of all-purpose flour, granulated sugar, confectioners’ sugar, and unsalted butter, which provides the structural framework for the filling to sit upon.

For an added richness and tenderness, a portion of cornstarch is often incorporated into the mixture to help balance the textures in the finished product.

The star of the show, however, are the tart and sweet flavors contributed by the combination of fresh rhubarb and lemon zest.

Rhubarb adds a lovely pop of color as well, with its deep red or pink hue, making these bars visually appealing, even before they’re baked.

Lemon zest provides not only a burst of citrus flavor but also an aroma that’s sure to tantalize the senses and leave everyone eager for more.

Together, rhubarb and lemon create a match made in heaven, balancing each other out perfectly and making these bars an absolute delight to eat.

In addition to these main ingredients, there are also some supporting actors that help bring everything together.

Large eggs serve as moisture retainers while adding structure to the mixture, helping it hold its shape even after baking.

Vanilla extract provides a hint of sweetness and an all-around depth of flavor without overpowering the other ingredients.

Finally, salt is added in small amounts to balance out the sugars present in the recipe, preventing it from becoming too cloying or overly sweet.

When combined correctly, these ingredients come together in a beautiful harmony that makes for an unforgettable dessert experience.

Treatment and Preparing of the Rhubarb

Cooking Rhubarb with Sugar:

To prepare and cook rhubarb for the Lemon Rhubarb Bars recipe, follow these steps:

Treatment and Preparing of the Rhubarb

1. Rinse the rhubarb stalks thoroughly under cold running water to remove any dirt or debris.

2. Pat dry the rhubarb with a paper towel to remove excess moisture.

3. Trim off the ends of the rhubarb stalks, and cut them into 1-inch pieces. This will make it easier to cook and distribute evenly in the bar.

Cooking Rhubarb with Sugar

1. In a medium-sized saucepan, combine the chopped rhubarb and granulated sugar (about 1/2 cup per 1 cup of rhubarb).

2. Add a tablespoon or two of water to help dissolve the sugar and prevent scorching.

3. Cook over medium heat, stirring occasionally, until the rhubarb starts to release its juice and the mixture thickens slightly. This should take about 10-15 minutes.

During this time, the sugar will start to caramelize and coat the rhubarb in a sweet glaze. Continue cooking until you reach your desired consistency for the filling. You can test by inserting a fork – if it slides out easily, the filling is ready.

Important Tips

• Beware of overcooking the rhubarb, as it can quickly become mushy and unappetizing.

• Keep an eye on the sugar while cooking, as it can easily burn and create a bitter taste. If this happens, discard the mixture and start again with fresh ingredients.

Once you have your cooked rhubarb filling ready, let it cool before assembling the Lemon Rhubarb Bars Recipe. Enjoy!

Rhubarb is a perennial vegetable that grows from thick, fleshy stalks with edible leaves used for cooking and medicinal purposes.

The plant’s tart flavor makes it an ideal pairing with sweet ingredients like sugar and lemon in baked goods, such as lemon rhubarb bars.

**Treating Rhubarb**

To use rhubarb in baking, first treat the stalks by cutting off the leaves, which contain high levels of oxalic acid and can cause gastrointestinal problems if ingested.

Next, trim the stems to about 1 inch long for easy handling and uniform size.

**Preparing Rhubarb**

Rhubarb typically requires some cooking before use in baked goods. The most common methods include boiling, steaming, or sautéing.

To cook rhubarb, simply fill a medium saucepan with water, add the prepared stems, and bring to a boil over high heat.

Cook for 5-10 minutes or until tender when pierced with a fork. Then remove from heat and set aside to cool.

**Preparing Rhubarb for Lemon Rhubarb Bars**

To prepare rhubarb specifically for the lemon rhubarb bars recipe, combine cooked and cooled rhubarb with granulated sugar in a bowl.

Mix until well combined, then let it sit at room temperature for about 30 minutes to allow excess moisture to evaporate.

Note: In traditional baking recipes like the Lemon Rhubarb Bars Recipe, using fresh rhubarb can be beneficial as its sweetness and tartness enhance the overall flavor.

Add 1/4 cup of sugar to the rhubarb

To prepare and treat the rhubarb for use in the Lemon Rhubarb Bars recipe, follow these steps:

Selecting Fresh Rhubarb

Rhubarb is typically harvested in the spring, when it’s at its peak flavor and texture.

Look for stalks that are bright red or green with no signs of browning or mold.

Avoid rhubarb with any visible bruises or soft spots.

Cleaning and Preparing Rhubarb

Rinse the rhubarb stalks under cold water to remove any dirt or debris.

Pat the rhubarb dry with a paper towel to remove excess moisture.

Preparing for Cooking

Trim both ends of each rhubarb stalk, and slice them into 1-inch pieces.

This will help the rhubarb cook more evenly and quickly.

1. Cut the rhubarb slices in half lengthwise, to expose their tender interior.

Adding Sugar and Cooking Rhubarb

Add 1/4 cup of sugar to the prepared rhubarb and mix until the sugar is evenly distributed.

This will help balance out the tartness of the rhubarb and enhance its natural sweetness.

Cook the rhubarb mixture over medium heat, stirring occasionally, until the rhubarb is tender but still retains some firmness to it.

Stir in a tablespoon of lemon juice, salt, and a pinch of cinnamon (optional)

To treat and prepare rhubarb for use in the Lemon Rhubarb Bars Recipe, start by washing the stalks thoroughly under cold running water to remove any dirt or debris.

Next, trim off the ends of the rhubarb stalks, as they can be a bit tough and fibrous. You’ll want to use only the tender, crunchy parts of the stalk for this recipe.

Peel the rhubarb stalks using a vegetable peeler, starting from the top of each stalk and working your way down. This will help remove any remaining dirt or blemishes on the surface of the rhubarb.

Cut the peeled rhubarb into 1-inch pieces, making sure they’re all roughly the same size so that they cook evenly in the recipe.

To prepare the rhubarb for use in the Lemon Rhubarb Bars Recipe, place it on a baking sheet lined with parchment paper and roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the rhubarb is tender and slightly caramelized.

Once the rhubarb has cooled, stir in a tablespoon of freshly squeezed lemon juice, which will help bring out the natural sweetness of the rhubarb and balance out the flavors in the recipe.

Add a pinch of salt to the rhubarb mixture, which will enhance the overall flavor and help to balance out the sweetness of the sugar in the recipe.

If desired, add a pinch of cinnamon to the rhubarb mixture, which will add a warm, comforting flavor to the recipe.

Cook the mixture over medium heat for about 1015 minutes or until the fruit is tender

To treat and prepare rhubarb, it’s essential to note that only the stalks are edible, while the leaves contain high levels of oxalic acid and should be discarded.

Rinse the rhubarb stalks under cold running water, gently scrubbing them with a soft brush to remove any dirt or debris.

Pat the stalks dry with paper towels or clean tea towels to remove excess moisture, which will help prevent steaming instead of sautéing when cooking.

Trim the ends off the rhubarb stalks and cut them into 1-inch pieces, making sure they’re all roughly the same size for even cooking.

In a medium saucepan, combine the prepared rhubarb with your choice of sweetener (such as granulated sugar or honey) and any desired spices or flavorings (like lemon juice or zest).

Cook the mixture over medium heat, stirring occasionally to prevent scorching or sticking to the pan.

Continue cooking for about 10-15 minutes, or until the rhubarb is tender but still retains some of its shape and texture.

You can check for doneness by inserting a fork or knife into one of the larger pieces; it should slide in easily without resistance.

Once the rhubarb is cooked to your liking, remove the saucepan from the heat and let the mixture cool slightly before using it as needed, such as in the Lemon Rhubarb Bars Recipe mentioned earlier.

Rhubarb is a delicious and versatile vegetable that’s often used in desserts, particularly in sweet and tangy recipes like lemon rhubarb bars. To prepare rhubarb for cooking, it’s essential to follow some simple steps.

Here are the steps to treat and prepare rhubarb:

• Choose fresh and firm stalks of rhubarb with no signs of softening or mold.

• Rinse the rhubarb under cold running water to remove any dirt, wax, or debris.

• Cut off the leaves of the rhubarb, as they contain high levels of oxalic acid and are toxic if eaten.

• Peel the stalks of the rhubarb using a vegetable peeler, removing any tough or stringy skin.

• Cut the peeled rhubarb into smaller pieces, depending on your desired size and texture for the recipe.

To prepare the rhubarb for lemon rhubarb bars, you can follow these additional steps:

• Combine the cut rhubarb with sugar, cornstarch, and a squeeze of fresh lemon juice to balance out the sweetness.

• Mix well and set aside for at least 15 minutes to allow the rhubarb to release its juices and soften slightly.

Now that your rhubarb is prepared, it’s time to move on to making the lemon rhubarb bars recipe. Simply press a mixture of graham cracker crumbs and sugar into the bottom of a baking dish, followed by a layer of lemon rhubarb filling.

Top with another layer of graham cracker crumbs or streusel topping, then bake until golden brown. Let cool completely before slicing and serving.

Enjoy your delicious homemade lemon rhubarb bars!

Sweetened Crust and Assembly

Making the Crust:

To create a sweetened crust for your lemon rhubarb bars, you’ll need to make a shortbread-like dough that’s rich in butter and sugar. Start by preheating your oven to 350°F (175°C). Next, in a large bowl, cream together 1 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy.

Beat in 2 cups of all-purpose flour until just combined, being careful not to overmix. Press the dough evenly into the bottom of a 9×9-inch baking dish lined with parchment paper. Bake for 20-25 minutes, or until the edges are lightly golden brown.

While the crust is baking, prepare your lemon rhubarb filling by combining 1 cup of fresh or frozen rhubarb, 1 cup of granulated sugar, and 2 tablespoons of freshly squeezed lemon juice in a separate bowl. Mix well to combine.

Once the crust has cooled slightly, you can begin assembling your bars. Pour the lemon rhubarb filling over the baked crust, making sure to spread it evenly. Allow the filling to cool completely before topping with a layer of sweetened whipped cream or powdered sugar, if desired.

To add an extra layer of flavor and texture to your lemon rhubarb bars, consider making a simple sweetened crumb topping. To make the crumb topping, combine 1/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 1/4 cup of cold unsalted butter in a small bowl.

Using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the lemon rhubarb filling before topping with sweetened whipped cream or powdered sugar, if desired.

The sweetened crust, also known as the cookie crust or shortbread crust, is a fundamental component of many bar recipes, including the Lemon Rhubarb Bars. It serves multiple purposes: providing structure to the bars, adding flavor, and enhancing texture.

To make the sweetened crust, start by combining 1 cup (200g) of granulated sugar and 1/4 cup (50g) of all-purpose flour in a bowl. Whisk until well combined. Then, add 1/2 teaspoon of salt and whisk again to distribute evenly.

Next, add 1/2 cup (115g) of cold unsalted butter to the bowl. Use a pastry blender or your fingertips to work the butter into the sugar mixture until it resembles coarse crumbs with some larger pea-sized pieces remaining. Be careful not to overwork the mixture, as this can lead to a tough crust.

Press the sweetened crust mixture evenly into the prepared pan, making sure to cover the entire surface and press up the sides about 1 inch (2.5 cm) to form a border. Chill the crust in the freezer for at least 15 minutes to firm it up before adding the filling.

While assembling the bars, you’ll need to prepare the lemon-rhubarb filling and any additional toppings or glazes as instructed in the recipe. When assembling the bars, fill the chilled sweetened crust with the prepared lemon-rhubarb filling, mounding it slightly in the center if necessary. Smooth the top of the filling with an offset spatula or a knife.

Finally, bake the bars according to the recipe instructions and allow them to cool completely before slicing and serving. The sweetened crust should be golden brown and firm to the touch when baked correctly. Keep in mind that different types of sugar, like turbinado or brown sugar, can affect the flavor and texture of the crust.

Preheat oven to 375°F (190°C)

The Sweetened Crust is a fundamental component of the _Lemon Rhubarb Bars_ recipe, providing a sweet and crumbly base for the tart filling. To prepare the crust, combine 1 ¾ cups all-purpose flour, ¼ cup granulated sugar, ½ teaspoon salt, and ½ cup cold unsalted butter in a large mixing bowl.

Using your fingers or a pastry blender, _work_ the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overmix, as this can lead to a tough crust.

In a separate bowl, whisk together 1 egg and 1 tablespoon water. Add this wet ingredient to the dry mixture and stir until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

To assemble the bars, press two-thirds of the chilled dough evenly into the bottom of a 9×13-inch baking dish that has been lined with parchment paper. _Reserve_ the remaining dough for the topping.

Next, prepare the _Lemon Rhubarb Filling_, which will be placed on top of the crust. Once the filling is ready, spread it evenly over the crust, leaving a 1-inch border around the edges.

To finish the bars, crumble the reserved dough into small pieces and sprinkle them evenly over the filling. This topping will add a delicious textural element to the finished bars.

Mix together 1 cup of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt

To create the Sweetened Crust for the Lemon Rhubarb Bars, start by mixing together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt in a medium-sized bowl until well combined.

Make sure to use high-quality ingredients, as they will make a difference in the overall flavor and texture of the crust. Use white granulated sugar for its fine texture and sweetness that will help balance out the tartness of the lemon and rhubarb filling.

The salt serves two purposes: it enhances the overall flavor of the crust by bringing out the natural sweetness of the sugar, and also helps to balance out the acidity of the lemon in the final bars. Use a fine-grained salt for even distribution throughout the mixture.

Once you have combined the flour, sugar, and salt, take note that this Sweetened Crust is different from a standard shortbread crust in that it contains sugar, which will add sweetness and texture to the finished bars.

The ratio of 1 cup of flour to 1/4 cup of sugar is key to creating a delicate balance between the two. Too much sugar would make the crust too sweet, while too little sugar wouldn’t provide enough flavor contrast to the tart filling.

Add in 1/2 cup of cold butter, until it resembles coarse crumbs

To create a sweetened crust for your Lemon Rhubarb Bars, begin by preheating your oven to 350°F (175°C). In a medium bowl, whisk together 1 ¾ cups all-purpose flour and ½ cup granulated sugar until well combined.

Add in ½ teaspoon salt and mix until the sugar is evenly distributed throughout the flour. Then, add ¼ cup cold unsalted butter and use your fingers or a pastry blender to break it down into small pieces, until it resembles coarse crumbs with some larger pea-sized pieces remaining.

The mixture should resemble a crumbly texture similar to wet sand, but still hold its shape when pressed together. This process is known as “cutting in” the butter and is essential for creating a flaky and tender crust.

Next, add ¼ cup cold ice water to the bowl and gently mix the dough with your hands or a rubber spatula until it comes together in a shaggy mass. Be careful not to overmix the dough at this stage, as it can become tough and dense.

Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable. Then, shape the dough into a flat disc and wrap it in plastic wrap or parchment paper. Refrigerate the dough for at least 30 minutes to allow it to relax and firm up.

When you’re ready to assemble your Lemon Rhubarb Bars, roll out the chilled dough on a lightly floured surface to a thickness of about ¼ inch (6 mm). Transfer the rolled-out dough to a 9×9-inch baking dish and trim the edges to fit. Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.

Pour the mixture into a 9inch baking dish and press to form an even layer

In this step, you will prepare the sweetened crust for the lemon rhubarb bars.

The sweetened crust is a mixture of sugar, flour, and cold butter, which provides a crunchy base to the bars.

To make the sweetened crust, you will need:

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

Mix the sugar, flour, and salt together in a large bowl until well combined.

Add the cold butter to the mixture and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

Press the mixture into the bottom of a 9-inch baking dish, making sure to evenly cover the entire surface.

Chill the crust in the refrigerator for at least 30 minutes before proceeding with the assembly of the lemon rhubarb bars.

In the next step, you will prepare the lemon-rhubarb filling and pour it over the sweetened crust to create the bars.

To achieve a perfectly sweetened crust for our Lemon Rhubarb Bars recipe, we need to carefully balance the amount of sugar and butter used in the crust mixture.

The ratio of sugar to flour in the crust is crucial, as it will affect the texture and flavor of the bars. A general rule of thumb is to use 1:1 or 1.5:1 sugar-to-flour ratio for a sweetened crust. This means for every cup of flour, you would add 1-1.5 cups of sugar.

For example, if your recipe calls for 2 cups of all-purpose flour, you could use 2-3 cups of granulated sugar. You can adjust this ratio to suit your personal taste preferences, but keep in mind that too much sugar can make the crust overly sweet and tough.

**Ingredients needed for Sweetened Crust:**

*

• 1 cup all-purpose flour
• 2-3 cups granulated sugar (depending on desired sweetness)
• 1/2 cup cold unsalted butter, cut into small pieces
• Pinch of salt (optional)

**Assembling the Crust:**

1.

In a medium-sized bowl, whisk together the flour and sugar until well combined.

2.

Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

3.

Gradually pour in 1/4 cup of ice water while gently mixing the dough with a fork. The crust should start coming together at this point.

4.

Avoid overmixing, as this can lead to a tough crust. Stop once the dough forms a cohesive ball and feels slightly sticky.

5.

Turn the dough out onto a lightly floured surface and knead it gently 2-3 times until it becomes pliable and easy to work with.

**Tips for Working with Sweetened Crust:**

* Use cold ingredients, including cold butter and ice-cold water, to prevent the crust from becoming too soft or sticky.
* Be gentle when handling the dough, as overmixing can lead to a tough crust.
* Chill the assembled crust in the refrigerator for at least 30 minutes before baking to help it hold its shape.

By following these steps and adjusting the sugar-to-flour ratio to your taste preferences, you’ll be able to create a perfectly sweetened crust for our Lemon Rhubarb Bars recipe that will elevate the flavors of the lemon filling and add an extra layer of texture and complexity.