Rhubarb-Almond Bars Recipe

• 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 salt
• 2 sticks (8 ounces) frozen unsalted butter
• 2 large egg yolks
• 2/3 cup whole unsalted almonds, toasted

1. Combine rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until rhubarb releases some juices, about 5 minutes. Reduce heat to low and simmer, stirring occasionally, until rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
2. Combine flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate butter on the large holes of a box grater, add to flour mixture, and rub between your fingertips until ingredients just hold together when squeezed, about 3 minutes. Add yolks and combine until dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
3. Heat the oven to 375°F and arrange a rack in the middle. Coarsely chop the almonds and set aside.
4. Evenly crumble chilled dough over the bottom of a 13-by-9-inch baking dish, then firmly press it into the dish using your fingers or the bottom of a measuring cup. Sprinkle almonds over top and press lightly into the dough. Using a slotted spoon, evenly spread cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup over the top. Bake until dough is brown and rhubarb mixture is bubbly around the edges, about 40 to 50 minutes. Let cool completely before cutting.
5. 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.