Rhubarb-Almond Bars Recipe
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These bars have all the sweet-tart flavors of rhubarb pie with a simple buttery crust, but without the fussiness of rolling out pie dough. And you can still serve them topped with ice cream.
Game plan: The bars can be made through step 2 up to a day ahead of time.
This recipe was featured as part of our Mother’s Day Picnic menu, as well as our menu celebrating 100 days of the Obama White House and our Picnic Recipes photo gallery.
INGREDIENTS
- 1 1/2 pounds rhubarb stalks, cut into 1/2-inch pieces (about 6 cups)
- 2 cups granulated sugar
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 sticks (8 ounces) frozen unsalted butter
- 2 large egg yolks
- 2/3 cup whole unsalted almonds, toasted and coarsely chopped
INSTRUCTIONS
- Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 to 10 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
- Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes. Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Dump the dough on to a piece of plastic wrap, and shape into a flat disk. Wrap tightly, and refrigerate for at least 30 minutes.
- Heat the oven to 375°F and arrange a rack in the middle.
- Evenly crumble the chilled dough over the bottom of a glass 13-by-9-inch baking dish, then firmly press it into the dish using the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup evenly over the top (try to avoid the very edges of the dish). Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 35 to 40 minutes. Let cool completely before cutting into 2-inch bars.
Beverage pairing: Bugey Cerdon, Caveau du Mont July, France. These bars are missing a classic companion for rhubarb—strawberries—so why not add that element with the wine? Bugey Cerdon is a sweet, sparkling rosé from eastern France that is light, summery, and reminiscent of berries and honeysuckle.
I made this according to directions, and the shortbread was a nightmare. Stuck to the bottom of the pan and crumbled so much that I salvaged one bar from the whole batch. I think the concept is good - I liked the rhubarb and almond combination. I will use a different shortbread recipe next time.
This was delicious! I tried it without the almonds (not intentionally, just forgot to put them in) and put only half a cup of sugar in the rhubarb. I definitely think that a cup in the crust AND a cup in the rhubarb would have been serious overkill. If I made them again I might cut down on the sugar in the crust too - most other shortbread recipes I looked at had a half cup sugar to two cups flour. It definitely did remind me of rhubarb pie, which is one of my all-time favorites :).
I agree about the time, but you need that time to let the rhubarb thicken without burning the dough. Perhaps reducing the rhubarb mixture would help? Thank you for the good ideas gudcuker
I found the cooking time way too long for both the rhubarb and the bars, but otherwise, it turned out really nice. I added some orange zest and vanilla to the rhubarb for extra kick.
We have two basic recipes here ... a great crust recipe, and your standard rhubarb/sugar-to-make-sauce recipe. They are both very simple and can be used in any number of ways. Add a layer between the crust and the rhubarb of a simple cream cheese/egg/sugar recipe and make them cream cheese rhubarb bars...lots you can do with these basic recipes. Change flavors, add things, etc. Fun way to go and experiment.
It tastes like Nutri Grain bars. I mean they're better than Nutri Grain bars. But they taste like Nutri Grain bars.
I agree. The more rhubarb the better. I used ground almonds, and added an eye dropper full of almond extract, and some slivered tarragon to the rhubarb. I drizzled some of the rhubarb poaching liquid over the freshly baked bars.
Not enough Rhubarb! So next time I make it I'll add more, also I cut down on the sugar in the Rhubarb. I used Pam on the dish before I baked and everything was fine.
I made these last night and they are really good; the rhubarb is jammy and perfect. I think the crust is a bit thick and next time might cut it down a bit. I added cardamom to the flour mixture. Grating the butter was a huge pain in the butt so next time I will cut into small pieces and then freeze. I didn't think the almonds would do anything, and you really can't taste them, but the crunch they add is nice. I sprayed my pyrex dish with Pam with flour and didn't have the slightest bit of sticking. Very nice recipe.
On the sticking I've found that Pam works perfectly. Parchment also can be a life saver. I'm hoping someone can offer a substitute for nuts. I have an allergic partner.
could you cut down a bit on the butter and still ahve a good texture?
I made this and while it tasted great, it stuck to the bottom and sides of my pan making it difficult to cut and serve. Next time I make this, I'll definitely line the bottom of the pan with parchment paper.