A summer twist on traditional lemon bars. These Strawberry Rhubarb Lemon Bars create a fresh tangy sweet taste that will have everyone wanting more.
There are so many foods that are meant to be paired together. Salt and pepper, broccoli and cheddar, chocolate and coffee, a stiff bloody mary and vodka (my weakness), and of course, strawberry and rhubarb. Lemon bars are a summertime favorite in this self proclaimed foodie household, but when we have extra Oregon strawberries (the best in the world) and fresh rhubarb, this is one of the many fantastic things that happen. This recipe yields a bar where the filling and the cookie crust about equal in proportion. The convert-foodie husband and foodie-in-training kiddos love it that way. Me? I prefer more filling to crust, so next time I make these and plan on eating the entire plan alone (this may actually happen… don’t judge), then I will cut the crust portion in half and use a smaller pan.
Now its time for you to enjoy one of the many wonderful perks of an early summer bounty!
Strawberry Rhubarb Lemon Bars
- for the crust:
- 1 cup unsalted butter
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 cups flour
- for the filling:
- 3 cups strawberries stemmed and chopped
- 1 cup rhubarb chopped
- 3 small lemons - zest and juice
- 1 cup sugar
- 1/2 cup flour
- 4 eggs
- pinch of salt
- powdered sugar for dusting on top
- Preheat oven to 350º F. Line a 12x17 jelly roll pan with parchment paper so you can easily lift the bars out once they've cooled.*
To make the crust, cream the butter and sugar together with a mixer until light and fluffy, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 minutes until slightly golden brown.
- To make the filling:
- In a small sauce pan, heat strawberries, rhubarb, lemon juice and zest, and sugar over medium heat until fruit is soft, about 15min. Allow mixture to cool, then blend until smooth in blender or food processor.
- Add strawberry rhubarb mixture to a medium sized bowl and add flour, eggs and salt. Stir to combine. Pour the mixture into the crust. Mixture will be very soft and wet but will thicken as it cooks. Bake for 25 minutes depending on your oven and the sized baking dish you use. Do not allow to brown.
- Let cool to room temperature, slice into small squares, and store in sealed container in refrigerator.
- Dust with powdered sugar prior to serving.