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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Spring is, without a doubt, my favorite time of year. The world wakes up, everything turns green, and best of all...rhubarb season begins! I know, I know, rhubarb might not be everyone's cup of tea, but trust me on this one. These Rhubarb Slivered Almond Bars are a game-changer. They're not overly sweet, letting the tartness of the rhubarb shine, and the slivered almonds add this beautiful crunch and nutty flavor that just works. I remember the first time I made these; my neighbor, Martha, popped over unexpectedly. I offered her a bar, and she ended up eating three! Said it reminded her of her grandma's baking. That's when I knew this recipe was a keeper.
This recipe is so easy to throw together even on a busy weeknight. The buttery shortbread crust is wonderfully crumbly, providing the perfect base for the tangy rhubarb filling. Adding slivered almonds not only enhances the flavor profile but also brings a pleasing textural contrast. Honestly, sometimes I make these just for myself. Is that selfish? Maybe. But hey, a girl deserves a treat, right? I love how these bars look too. Their so simple but elegant.
Required Equipments
- 9x13 inch baking pan
- Large mixing bowl
- Pastry blender or fingertips
- Measuring cups and spoons
- Whisk
- Oven
Rhubarb Slivered Almond Bars: Frequently Asked Questions
Rhubarb Slivered Almond Bars
These Rhubarb Slivered Almond Bars are a delightful combination of tart rhubarb and nutty almonds, baked into a buttery, shortbread crust. Simple to make and bursting with flavor, they are perfect for springtime gatherings or a sweet afternoon treat.
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Get your oven ready and waiting to bring these bars to life.
- Prepare the shortbread crust: In a large mixing bowl, whisk together the flour, powdered sugar, and salt. We're aiming for a uniform blend here, ensuring each bite is a perfect balance of sweetness and savor.
- Add the butter: Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry blender or your fingertips (my preferred method!), cut the butter into the flour mixture until it resembles coarse crumbs. The key here is keeping the butter cold—this creates those flaky layers in the crust.
- Press the crust: Press the mixture firmly and evenly into the bottom of an ungreased 9x13 inch baking pan. You might use the flat bottom of a measuring cup to help get it nice and uniform.
- Bake the crust: Bake the crust for 18-20 minutes, or until it's lightly golden brown. Keep a close eye on it; you want it perfectly baked but not burnt.
- Prepare the rhubarb filling: While the crust is baking, prepare the filling. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and almond extract. Make sure the rhubarb is evenly coated.
- Add the filling: Once the crust is ready, remove it from the oven and evenly spread the rhubarb filling over the warm crust. Don't worry if it looks a little uneven; it will all even out during baking.
- Sprinkle with almonds: Sprinkle the slivered almonds evenly over the rhubarb filling. These will add a beautiful crunch and nutty flavor.
- Bake the bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is bubbly and the almonds are golden brown. The bars should be set but with a slight jiggle.
- Cool completely: Remove the bars from the oven and let them cool completely in the pan before cutting into squares. This is crucial; otherwise, the bars will fall apart. I know it's hard to wait, but trust me, it's worth it!
- Cut and serve: Once completely cool, cut the bars into squares and serve. These are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
📝 Notes
- For best results, use cold butter when making the shortbread crust. This helps create a flaky and tender texture.
- If you don't have almond extract, vanilla extract can be used as a substitute.
- These bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 210 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 20 mg
