Rhubarb is generally available in the springtime, and sometimes throughout the summer. While it is actually a vegetable, it is usually used in desserts. Rhubarb is one of those things that you either love or hate – nothing in between. As a rhubarb lover, I’m always looking for new ways to use it during the season. Recently, I ran across a recipe for Rhubarb Lemon Bars that I thought would be perfect to take to a neighborhood party that I was invited to.

After all, everyone loves lemon bars, so I figured everyone would love these. They were devoured at our party.

48 Squares
Crust:
1 1/2 cups flour
2/3 cup softened butter
1/2 cup sugar
1/2 teaspoon salt

Filling:
4 medium lemons
4 cups diced rhubarb
6 eggs
2 cups sugar
1 cup flour

1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with non-stick spray.
2. Crust: Mix the flour, butter, sugar, and salt until crumbly. Press evenly on the bottom of the prepared baking dish. Bake for 20 minutes. Remove from the oven.
3. Filling: Zest the lemon and squeeze the juice; you should have 1/2 cup fresh juice. Place the juice, 2 cups of the rhubarb, the eggs, sugar, and flour in a blender container; blend until smooth. Scraping the sides once or twice.
4. Add the remaining rhubarb, stir well, and pour the filling over the baked crust.
5. Return to the oven and bake an additional 30-35 minutes or until the filling is set. Remove from the oven, place the dish on a cooling rack, and let cool thoroughly. When cool, cut into squares. These are best cold, so refrigerate before serving.

Amount Per Serving
Calories 102 Calories from Fat 29
Percent Total Calories From: Fat 29% Protein 6% Carb. 65%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 33 mg
Sodium 59 mg
Total Carbohydrate 16 g
Dietary Fiber 0 g
Sugars 10 g
Protein 2 g

Vitamin A 3% Vitamin C 5% Calcium 0% Iron 1%