Rhubarb Almond Bars: A Delicious & Easy Recipe

Rhubarb almond bars: Prepare to be captivated by a symphony of sweet and tart flavors nestled in a buttery, crumbly embrace! These aren’t just any dessert bars; they’re a delightful celebration of spring’s bounty, transformed into a treat that’s both comforting and sophisticated. I remember the first time I tasted a rhubarb dessert – I was instantly hooked by its unique tang, a flavor that dances on your tongue and leaves you wanting more.

Rhubarb, often mistaken for a fruit, is actually a vegetable with a fascinating history. Originating in Asia, it gradually made its way to Europe and eventually to North America, where it became a beloved ingredient in pies, jams, and, of course, these delectable bars. Its tartness pairs beautifully with the sweetness of sugar and the nutty richness of almonds, creating a flavor profile that’s simply irresistible.

What makes these rhubarb almond bars so universally appealing? It’s the perfect balance of textures – the tender, slightly tangy rhubarb filling, the crisp, buttery shortbread crust, and the delicate crunch of toasted almonds. Plus, they’re incredibly easy to make, making them ideal for both seasoned bakers and kitchen novices. Whether you’re looking for a show-stopping dessert for a special occasion or a simple treat to enjoy with your afternoon tea, these bars are guaranteed to impress. The combination of flavors and the ease of preparation make this recipe a winner!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 3 tablespoons ice water
• For the Rhubarb Filling:
• 4 cups chopped fresh or frozen rhubarb (about 1 pound)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract
• Pinch of salt
• For the Almond Topping:
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• ½ cup sliced almonds

Preparing the Crust

1. Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt. This ensures that the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold. Cold butter is essential for creating a flaky crust. You should see small pieces of butter still visible in the mixture.
3. Add the egg yolk and water: In a small bowl, whisk together the egg yolk and ice water. Pour this mixture over the flour and butter mixture.
4. Mix until just combined: Use a fork to gently mix the wet and dry ingredients until a dough just begins to form. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy.
5. Form the dough into a disc: Turn the dough out onto a lightly floured surface. Gently gather the dough together and form it into a disc about 1 inch thick.
6. Chill the dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the crust more tender and easier to roll out. It also helps the butter to firm up, which will contribute to flakiness.
7. Preheat the oven: While the dough is chilling, preheat your oven to 375°F (190°C).
8. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a rectangle that is slightly larger than your baking pan (approximately 9×13 inches).
9. Transfer to the pan: Carefully transfer the rolled-out dough to a 9×13 inch baking pan. Gently press the dough into the bottom and up the sides of the pan.
10. Pre-bake the crust: Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
11. Remove weights and bake again: Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. This pre-baking step ensures that the crust is fully cooked and doesn’t become soggy from the filling.

Preparing the Rhubarb Filling

1. Combine rhubarb and sugar: In a large bowl, combine the chopped rhubarb and granulated sugar. Toss to coat the rhubarb evenly with the sugar. The sugar will help to draw out the moisture from the rhubarb, creating a delicious sauce.
2. Add cornstarch, lemon juice, almond extract, and salt: Add the cornstarch, lemon juice, almond extract, and salt to the rhubarb mixture. Gently stir to combine. The cornstarch will help to thicken the filling as it bakes, while the lemon juice adds a touch of brightness and the almond extract enhances the flavor.
3. Let the mixture sit: Let the rhubarb mixture sit for about 10-15 minutes, allowing the sugar to draw out the juices from the rhubarb. This will create a slightly saucy consistency.

Making the Almond Topping

1. Combine dry ingredients: In a medium bowl, whisk together the flour, brown sugar, and salt.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Again, work quickly to keep the butter cold.
3. Add sliced almonds: Stir in the sliced almonds.

Assembling and Baking the Bars

1. Pour in the filling: Pour the rhubarb filling evenly over the pre-baked crust.
2. Sprinkle with topping: Sprinkle the almond topping evenly over the rhubarb filling. Make sure to distribute the topping evenly so that every bite has a delicious crunch.
3. Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. The filling should be set and not too runny.
4. Cool completely: Let the bars cool completely in the pan on a wire rack before cutting into squares. This is important because the filling will continue to set as it cools. If you cut the bars while they are still warm, the filling may be too runny.
5. Cut and serve: Once the bars are completely cool, cut them into squares and serve. These rhubarb almond bars are delicious served warm or at room temperature. You can also top them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Conclusion:

This recipe for Rhubarb Almond Bars isn’t just another dessert; it’s a delightful explosion of flavors and textures that will have you reaching for seconds (and thirds!). The tangy rhubarb perfectly complements the nutty almond, creating a symphony of taste that’s both comforting and exciting. The buttery, crumbly crust provides the perfect foundation for this sweet and tart filling, making each bite a truly satisfying experience. I truly believe this is a must-try recipe for anyone who appreciates a well-balanced and utterly delicious treat.

But don’t just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different variations to suit your own preferences. For a richer flavor, try using brown butter in the crust. The nutty notes of brown butter will enhance the almond flavor and add a depth of complexity to the bars. If you’re feeling adventurous, consider adding a hint of citrus zest to the rhubarb filling. A little lemon or orange zest will brighten the flavors and add a refreshing twist.

For serving suggestions, these Rhubarb Almond Bars are fantastic on their own, but they’re even better when paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess of the ice cream or whipped cream perfectly balances the tartness of the rhubarb, creating a harmonious and decadent dessert. You could also try serving them with a cup of hot coffee or tea for a cozy and comforting treat. They are also perfect for picnics, potlucks, or any occasion where you want to impress your friends and family with a homemade delight.

And if you’re looking to elevate the presentation, consider dusting the bars with powdered sugar before serving. The delicate sweetness of the powdered sugar will add a touch of elegance and make them even more visually appealing. You can also drizzle them with a simple almond glaze for an extra layer of flavor and sweetness. To make the glaze, simply whisk together powdered sugar with a little almond extract and milk until you reach your desired consistency.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a relatively simple recipe to follow, even for beginner bakers, and the results are truly rewarding. The combination of sweet, tart, and nutty flavors is simply irresistible, and the crumbly texture is just divine.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a batch of these incredible Rhubarb Almond Bars. I promise you won’t be disappointed. And once you’ve tried them, I’d love to hear about your experience! Share your photos and comments on social media using the hashtag #RhubarbAlmondBars. Let me know what variations you tried and how they turned out. I’m always eager to learn from my readers and see how they’re making my recipes their own. Happy baking, and enjoy every delicious bite! I am sure you will agree that this rhubarb almond bars recipe is a winner!