Rhubarb Almond Picnic Bars
For some reason I am ingrained with a love of foods that most people find unpleasant or something consumed only by the elderly. Yes, I have old-lady taste. Rhubarb is a very clear example. It is so terribly bitter that it has to be cooked down, usually with copious amounts of sugar, in order to be considered edible by most. The only time it is usually found in a dessert is as an afterthought to another more “pleasant” fruit- strawberry rhubarb jam, strawberry rhubarb pie…there is clearly a trend here. Even nature seems to caution us against it. The leaves of rhubarb plants are extremely toxic, as if to warn us: stay away!
Well to that I say- “hogwash” (this is how I imagine old butterscotch-wielding ladies speak).
I consider rhubarb to be a beautiful spring-time treat that tempers and brings depth to desserts that would otherwise be too sweet. I welcome its bitter husks.
I was therefore very excited when I discovered this bar recipe from Smitten Kitchen. Here rhubarb gets to shine all on its own, and gets to show off its very pretty colours.
A note about cutting the rhubard for these bars. I have made this recipe several times and have been happy with the results. Except each time I forget to keep the two halves of the stalk together when cutting on the diagonal and I end up with pieces that only face one direction. The bars are still delicious, but the result was less “beautiful chevron pattern” and more “Pinterest fail”. Hopefully you can avoid the same mistake!
Rhubarb Almond Picnic Bars
Smitten Kitchen
Crust
1 cup (125 grams) all-purpose flour
1/4 tsp salt
1/4 cup (50 grams) granulated sugar
1/2 cup (115 grams) unsalted butter, cold
Filling
3/4 cup (75 grams) sliced almonds, toasted and cooled
1 Tbsp (10 grams) all-purpose flour
A few pinches salt
6 Tbsp (75 grams) plus 1 tsp granulated sugar
5 Tbsp (70 grams) unsalted butter
1 large egg
1/2 tsp almond extract
1/2 pound rhubarb
Topping
Few Tbsp powdered sugar or warmed jam.
Heat the oven to 350 degrees F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8 inch width of an 8 x 8 inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. [Note: this makes it easier to remove the bars after baking]
Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps.
Transfer the dough to your prepared baking pan and press it evenly along the bottom and 1/4 inch up the sides. Bake for 15 minutes, until very pale golden. Allow the crust to cool, or transfer to a cooling rack in your freezer for 10-15 minutes while you prepare the filling.
Make the filling: In your food processor bowl, grind almonds, 6 Tbsp sugar, flour and salt together until the nuts are powdery. Cut the butter into chunks and add it to the machine. Run the machine until no buttery bits are visible. Add the almond extract and eggs, blending until just combined. Spread the filing over the mostly cooled crust.
Arrange the fruit: Trim the rhubarb and cit it half horizontally top to bottom (like splitting a hamburger bun, with the flatter part on the bottom. While holding the two sections till together, cut the stalks on the diagonal into 1 1/4-inch lengths [See note above]. The top and bottom of each segment should nicely “V” together, colour side up, in a chevron pattern. Sprinkle the rhubarb with 1 tsp of granulated sugar.
Bake the bars for 45 to 55 minutes, until they’re golden on top and a toothpick inserted into the almond cream underneath comes out cream-free. Let cool and decorate with a little powdered sugar or brushed with warm jam for a glossier finish. Wait until the bars have completely cooled (preferably cold) before cutting.
The bars will keep for 1-2 days in a sealed container, or longer refrigerated.