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| Lemon Rhubarb Bars |
"Sweet crunchy crust with a tart filling makes these lemon rhubarb bars deliciously sweet, yet tart. Warning: they are also highly addictive!"
Ingredients :
- Crust:
- 2 cups flour
- 1 cup unsalted butter
- 1/2 cup white sugar
- Filling:
- 4 eggs
- 1 cup white sugar, or to taste
- 6 tablespoons all-purpose flour
- 2 cups chopped rhubarb, or more to taste
- 1 cup shredded coconut
- 6 tablespoons lemon juice
- 2 teaspoons vanilla extract
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H40M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
- Bake in preheated oven until crust is light brown, 25 to 30 minutes.
- Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
- Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.
Notes :
- Depending on how much you like the taste of rhubarb, you can add more sugar or even less. If you don't like rhubarb add two cups of sugar.
- The coconut can be a bit stringy so put into a food processor to chop into finer pieces, if you'd like. This option can also be applied to the rhubarb for a smoother consistency overall.
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