Almond-Rhubarb Picnic Bars
Almond Rhubarb Bars
Buttery shortbread bars with almond cream and a tart rhubarb topping, baked until golden and cut into tidy picnic-ready squares.
These almond-rhubarb picnic bars sit somewhere between a fruit tart and a cookie bar. The base is a firm, buttery shortbread that can be lifted from the pan and cut cleanly, while the middle bakes into a soft almond cream that makes the rhubarb taste bright rather than sharp.
Rhubarb brings its best color and texture when it is sliced into short diagonal pieces and laid over the filling before baking. A neat pattern is optional; scattered pieces taste just as good, but arranging them closely helps each square get a balance of tart fruit, almond filling, and crisp edge.
The bars are easiest to portion once they have cooled completely, and a short chill gives the sharpest slices. They travel well for picnics, potlucks, and lunch boxes because the crust is sturdy and the almond filling sets without needing a custard-like wobble.
A dusting of powdered sugar keeps the finish simple, while a thin brush of warmed jam gives the top a glossy bakery-style look. Serve the bars cool or at room temperature, especially with coffee, iced tea, or a bowl of softly whipped cream.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Line an 8-inch square baking pan with two crossed strips of parchment so the bars can be lifted out after baking.
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2
Make the crust by pulsing 1 cup flour, 1/4 teaspoon salt, and 1/4 cup sugar in a food processor. Add 1/2 cup cubed butter and process until the mixture clumps together into a soft dough.
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3
Press the crust evenly across the bottom of the prepared pan and about 1/4 inch up the sides. Bake for 15 minutes, until the surface looks set and very lightly golden, then cool for 10 to 15 minutes.
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4
For the filling, process the toasted almonds, 1 tablespoon flour, a pinch of salt, and 6 tablespoons sugar until the almonds are finely ground. Add 5 tablespoons butter and process until smooth, then blend in the egg and almond extract just until combined.
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5
Spread the almond filling over the cooled crust in an even layer, taking care not to pull up the shortbread base.
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6
Trim the rhubarb and slice the stalks lengthwise if they are thick. Cut the pieces on a diagonal into about 1 1/4-inch lengths, then arrange them snugly over the almond filling or scatter them evenly.
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7
Sprinkle the rhubarb with 1 teaspoon sugar and bake for 45 to 55 minutes, until the almond filling is golden and a toothpick inserted into the center comes out without wet cream.
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8
Cool the bars completely in the pan, then chill if clean cuts are important. Lift out with the parchment, finish with powdered sugar or a light brush of warmed jam, and cut into 16 squares.
Ingredients
- All-purpose flour:1 cup
- Fine sea salt:1/4 tsp
- Granulated sugar for crust:1/4 cup
- Unsalted butter for crust, cold and cubed:1/2 cup
- Sliced almonds, toasted and cooled:3/4 cup
- All-purpose flour for filling:1 tbsp
- Fine sea salt for filling:1 pinch
- Granulated sugar for filling:6 tbsp
- Unsalted butter for filling, cold and cubed:5 tbsp
- Large egg:1
- Almond extract:1/2 tsp
- Fresh rhubarb stalks:1/2 lb
- Granulated sugar for topping:1 tsp
- Powdered sugar or warmed jam for finishing:as needed
Tips & Notes
- If you do not have a food processor, use softened butter for the crust and filling and mix each component with a hand mixer until cohesive.
- Very thick rhubarb stalks should be split lengthwise so they soften before the almond layer overbakes.
- For the neatest squares, chill the baked slab for at least 1 hour and use a serrated knife with a gentle sawing motion.
- Store the bars covered in the refrigerator for up to 4 days; they can sit at room temperature for a few hours when serving.
