Buy Now → Rhubarb Almond Crumb Bars
- Prep Time: 00:10
- Cook Time: 00:45
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Bake
Ingredients
For Crumb Crust + Topping:
- 2 cups (240 grams) all-purpose flour
- 1 cup (100 grams) almond flour
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- ½ teaspoon (2 grams) coarse kosher salt salt
- ½ cup (113 grams) cold unsalted butter, diced
- 1 large egg
- ½ cup sliced almonds
For Rhubarb Filling:
- 3 cups (375 grams) diced rhubarb
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon orange zest (from about half an orange)
- 2 tablespoon fresh orange juice
- 1 tablespoon tapioca starch
Instructions
- Preheat the oven to 375ºF and place oven racks in the lowest and middle parts of the oven. Butter or oil an 8-inch square (or similar size) baking dish. Cut a strip of parchment to fit inside the dish with ends long enough to hang over the edges. This will assist in lifting the bars out after baking. Line the baking dish with the parchment and set aside.
- Add the flour, almond flour, granulated sugar, baking powder, almond extract and salt to the bowl of a food processor. Pulse 2-3 times until combined.
- Add in the butter and pulse 5 times.
- Add in the egg, then pulse until the dough forms large crumbles.
- Sprinkle 2/3 of the crumb mixture into the prepared baking dish as evenly as possible. Using a flat-bottomed measuring cup or your hands, press the mixture into an even layer. Bake the crust in the preheated oven on the lowest rack until it’s lightly golden on the edges, about 12 minutes. Remove and set aside until ready to use.
- Meanwhile, in a medium pot, combine the rhubarb, granulated sugar and zest. Cook over low heat, stirring frequently, until the rhubarb has begun to break down, 5 to 7 minutes. In a small bowl, make a slurry by mixing together the tapioca starch with orange juice. While stirring, pour the slurry into the rhubarb mixture. Continue to cook until it thickens, about 2 minutes. Remove from the heat and let it cool briefly, about 5 minutes.
- Transfer the rhubarb filling onto the par-baked crust and spread into an even layer. Add the almonds to the remaining crumb mixture, then sprinkle them both evenly on the top.
- Bake on the middle rack until the filling is slightly puffed up and the crumb mixture is a light golden color, about 30 minutes. Transfer to a wire rack and let cool completely.
- Cut into 16 pieces and serve. Store at room temperature in a covered container for up to 1 day or in the refrigerator for up to 2 to 3 days.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Tapioca starch can be found in the baking aisle at the grocery store, usually near the cornstarch. It’s a thickening agent that works similarly to cornstarch, but leaves the rhubarb filling more clear. Cornstarch can be used in its place in the same quantity, if needed.
If almond flour is not available, sliced almonds can be substituted in equal weight. Process the mixture in the food processor, without the sugar or extract in step 2 first until it's a sand consistency. Then, proceed with the remaining instructions.
Find it online: https://everydaypie.com/rhubarb-pie-bars/