Introduction
Looking for a portable, flavorful dessert that’s perfect for picnics or gatherings? Almond Rhubarb Picnic Bars combine a buttery, shortbread-like crust with a creamy almond filling and tart rhubarb arranged in a stunning chevron pattern. These bars are easy to make, naturally vegetarian, and feature a delightful balance of sweet, nutty, and tangy flavors. With a simple food processor method and a chill for clean slices, they’re as practical as they are delicious. Ready to bake these crowd-pleasing bars? Let’s get started!
Overview: Why These Almond Rhubarb Picnic Bars Are Special
These Almond Rhubarb Picnic Bars stand out for their elegant presentation and irresistible texture. The crisp, buttery crust supports a rich, almond-flavored cream filling, topped with vibrant rhubarb in a decorative ombré pattern. The bars are versatile, perfect for picnics, potlucks, or casual desserts, and can be finished with powdered sugar or a glossy jam glaze. Easy to prepare with minimal equipment, they’re forgiving for beginner bakers yet impressive enough for special occasions. Chilling ensures clean cuts, making them ideal for transport and sharing.
- Time Requirement: 20 minutes prep, 15 minutes crust baking, 45-55 minutes final baking, 10-15 minutes cooling/freezing, 1-2 hours chilling (optional), ~2-3 hours total.
- Difficulty Level: Easy to moderate. Suitable for beginners with basic baking skills; food processor simplifies prep.
- Why It’s Special: These bars feature a buttery crust, creamy almond filling, and tart rhubarb in a chevron pattern. They’re portable, visually stunning, and perfect for picnics.
Whether you’re a rhubarb lover or seeking a new dessert to impress, these Almond Rhubarb Picnic Bars are a must-try.
Essential Ingredients
These Almond Rhubarb Picnic Bars use pantry staples and fresh rhubarb for a delightful treat. Here’s what you need and why each one matters:
Crust
- All-Purpose Flour (1 cup, 125 grams): Forms the sturdy, shortbread-like base.
- Fine Sea Salt (¼ teaspoon): Enhances flavors and balances sweetness.
- Granulated Sugar (¼ cup, 50 grams): Adds subtle sweetness and crisp texture.
- Unsalted Butter (½ cup, 4 ounces, 115 grams, cold): Creates a rich, flaky crust; cold butter ensures clumps in the food processor.
Filling
- Sliced Almonds (¾ cup, 75 grams, ideally toasted and cooled): Provide nutty flavor and creamy texture when ground; toasting enhances depth.
- All-Purpose Flour (1 tablespoon, 10 grams): Thickens the filling slightly.
- Sea Salt (a few pinches): Balances sweetness and enhances almond flavor.
- Granulated Sugar (6 tablespoons + 1 teaspoon, 75 grams + 5 grams): Sweetens the filling (6 tablespoons) and sprinkles over rhubarb (1 teaspoon) for caramelization.
- Unsalted Butter (5 tablespoons, 70 grams, cold): Adds richness to the almond cream; cold butter blends smoothly in the processor.
- Large Egg (1): Binds the filling and adds custard-like texture.
- Almond Extract (½ teaspoon, optional): Intensifies nutty flavor; brandy (2 teaspoons) or other flavorings add complexity.
- Rhubarb (½ pound): Brings tartness and vibrant color; cut into chevron shapes for decoration (~2 cups trimmed).
To Finish
- Powdered Sugar (optional): Dusts for a simple, elegant finish.
- Jam (¼ cup, optional): Brushed on for a glossy, fruity glaze; raspberry or apricot complements rhubarb.
Substitutions and Variations
- Flour: Use a 1:1 gluten-free flour blend (125 grams crust, 10 grams filling) for gluten-free; ensure it’s suitable for baking.
- Salt: Swap sea salt for kosher salt; reduce to a pinch if sensitive to salt.
- Sugar: Replace granulated with cane sugar or coconut sugar (same weight); coconut sugar darkens flavor.
- Butter: Use vegan butter for dairy-free; ensure it’s cold for crust and filling. Coconut oil (solid) works but alters flavor.
- Almonds: Swap with hazelnuts or pecans (75 grams, toasted); for nut-free, use ground sunflower seeds but expect a different flavor.
- Egg: Use a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water, let sit 5 minutes) for vegan; filling may be less creamy.
- Almond Extract/Brandy: Omit or use vanilla extract (½ teaspoon) for a milder flavor; orange blossom water adds a floral note.
- Rhubarb: Use frozen rhubarb (thawed, drained, patted dry) or replace with raspberries or strawberries (½ pound); adjust sugar if sweeter fruit is used.
- Jam: Use any fruit jam (e.g., strawberry, peach) or omit for a matte finish; thin with water if too thick for brushing.
- Add-Ins: Mix ¼ teaspoon cinnamon or cardamom into the filling for warmth; sprinkle 2 tablespoons chopped almonds over rhubarb for extra crunch.
Pro Tip: Weigh ingredients (e.g., 125 grams flour, 75 grams almonds) for precision. Toast almonds (350°F, 8-10 minutes) for deeper flavor; trim rhubarb’s woody ends and select pinker stalks for a vibrant ombré look.
Essential Equipment
- 8×8-Inch Square Baking Pan: For baking the bars; ensures even layers.
- Parchment Paper: For lining the pan to prevent sticking and easy removal.
- Food Processor: For making crust and filling; simplifies blending.
- Cooling Rack: For cooling bars to maintain texture.
- Freezer (optional): For quick crust cooling and firm slicing.
- Knife: For trimming rhubarb and cutting bars; serrated knife ensures clean rhubarb cuts.
- Pastry Brush (optional): For applying jam glaze.
- Toothpick: To test doneness of the filling.
Pro Tip: Cut two 12×8-inch parchment sheets to create a sling for easy bar removal; lightly grease the pan before lining to secure parchment. If no food processor, see crust instructions for manual mixing.
Step-by-Step Instructions
Making Almond Rhubarb Picnic Bars is straightforward with a food processor and careful assembly. Follow these steps for perfect bars:
- Prepare the Pan:
- Preheat oven to 350°F (177°C).
- Cut two 12-inch lengths of parchment paper, trimming each to fit the 8-inch width of an 8×8-inch square baking pan. Line the pan in a cross pattern, pressing into the bottom and sides, with overhang for easy removal.
- Tip: Lightly grease the pan to hold parchment in place; ensure overhang is even for lifting.
- Make the Crust:
- In a food processor, combine 1 cup (125 grams) all-purpose flour, ¼ teaspoon fine sea salt, and ¼ cup (50 grams) granulated sugar.
- Cut ½ cup (115 grams) cold unsalted butter into chunks, add to the processor, and pulse until large clumps form (30 seconds to 1 minute).
- No Food Processor: Beat room-temperature butter with sugar until creamy, then mix in flour and salt until combined. Chill dough for 15 minutes for easier pressing.
- Transfer dough to the prepared pan and press evenly across the bottom and ¼-inch up the sides.
- Bake for 15 minutes until very pale golden.
- Cool on a rack in the freezer for 10-15 minutes to firm up for filling.
- Tip: Press dough firmly with fingers or a flat-bottomed glass; freezer cooling speeds up assembly but fridge (20 minutes) works too.
- Prepare the Filling:
- In the food processor (no need to clean), combine ¾ cup (75 grams) sliced almonds (toasted and cooled), 6 tablespoons (75 grams) granulated sugar, 1 tablespoon (10 grams) all-purpose flour, and a few pinches of sea salt. Process until almonds are powdery.
- Cut 5 tablespoons (70 grams) cold unsalted butter into chunks, add to the processor, and blend until no butter bits remain.
- Add 1 large egg and ½ teaspoon almond extract (or 2 teaspoons brandy, if using); pulse until just combined.
- Tip: Stop processing once egg is blended to avoid overmixing; filling should be smooth and spreadable.
- Prepare the Rhubarb:
- Trim ½ pound rhubarb and split each stalk horizontally (like a hamburger bun) to create a flatter bottom and colorful top.
- Keep tops and bottoms paired, then cut each pair on the diagonal into 1¼-inch lengths, forming chevron “V” shapes.
- Sort pieces to use greener segments first and pinker ones later for an ombré effect.
- Tip: Use a sharp knife for clean cuts; aim for uniform lengths to ensure even baking and pattern.
- Assemble the Bars:
- Spread the almond filling evenly over the cooled crust (slight warmth is okay).
- Arrange rhubarb chevrons, color side up, in a pattern (e.g., rows or diagonals), pairing tops and bottoms to form “V” shapes.
- Sprinkle rhubarb with 1 teaspoon (5 grams) granulated sugar.
- Tip: Spread filling gently with a spatula; arrange rhubarb snugly but not overlapping for a tidy look.
- Bake the Bars:
- Bake at 350°F for 45-55 minutes, until golden on top and a toothpick inserted into the almond filling comes out clean (no wet batter).
- Tip: Check at 40 minutes; rhubarb may shift slightly during baking, which is normal. Tent with foil if browning too quickly.
- Cool and Finish:
- Cool bars in the pan on a rack, in the fridge, or freezer until firm (1-2 hours for cleanest cuts).
- Lift bars out using parchment overhang. Dust with powdered sugar or warm ¼ cup jam (e.g., raspberry, apricot) and brush over rhubarb for a glossy finish.
- Cut into 9-16 squares using a serrated knife (gently if not fully chilled) to keep rhubarb in place.
- Store in the fridge for up to 4 days; serve chilled or at room temperature.
- Tip: Freeze for 15 minutes before cutting for precise slices; warm jam slightly for easy brushing.
Cooking Tips:
- Crust Clumping: Keep processing until dough forms clumps; it will come together with patience.
- Rhubarb Pattern: Plan the chevron layout before placing; use pinker pieces strategically for visual appeal.
- Clean Cuts: Chill bars thoroughly and use a serrated knife with a sawing motion to preserve rhubarb placement.
Assembly: Serving Your Almond Rhubarb Picnic Bars
Serving Almond Rhubarb Picnic Bars is all about showcasing their beautiful pattern and rich flavors:
- Serve Chilled or Room Temperature:
- Serve 1 square (1/9 or 1/16 of the pan) per person as a dessert, snack, or picnic treat, perfect with tea or coffee.
- Tip: Chilled bars are firm and hold shape; room temperature enhances almond flavor but may be softer.
- Presentation Tips:
- Arrange on a platter to highlight the rhubarb chevron pattern and glossy jam or powdered sugar finish.
- Garnish with a sprinkle of sliced almonds or edible flowers for elegance.
- Pack in a tin with parchment layers for picnics or gifting.
- Serving Ideas:
- Pair with vanilla ice cream or whipped cream for a decadent dessert.
- Serve with fresh berries or a cheese plate for a sophisticated brunch.
- Offer at picnics, potlucks, or bake sales alongside cookies, brownies, or fruit tarts.
- Portioning:
- Makes 9 large or 16 smaller squares from an 8×8-inch pan.
- Cut into smaller pieces (25 bite-sized) for party trays or buffets.
Pro Tip: Serve chilled with a drizzle of warmed apricot jam and a scoop of vanilla gelato for a restaurant-worthy dessert.
Storage and Make-Ahead Tips
These Almond Rhubarb Picnic Bars store well and can be prepped ahead:
- Storage:
- Room Temperature: Store in an airtight container for up to 1 day; best fresh.
- Fridge: Store in an airtight container or wrapped in the pan in the refrigerator for up to 4 days; chilling enhances texture and flavor.
- Freezer: Freeze cut bars (wrapped individually in plastic wrap and placed in a freezer bag) for up to 2 months. Thaw in the fridge overnight or at room temperature for 1 hour.
- Reheating:
- No reheating needed; serve chilled or at room temperature.
- For a warm treat, microwave individual bars for 10 seconds (crust may soften).
- Tip: Refresh with a dusting of powdered sugar or fresh jam glaze after thawing.
- Make-Ahead:
- Crust: Prepare and bake crust up to 1 day ahead; cool, wrap tightly, and store at room temperature.
- Filling: Make almond filling up to 1 day ahead; refrigerate in an airtight container and blend briefly before spreading.
- Rhubarb: Trim and cut rhubarb up to 1 day ahead; store in the fridge in an airtight container.
- Bars: Bake bars up to 2 days ahead, refrigerate, and cut before serving. Apply jam glaze or powdered sugar just before serving for freshness.
- Tip: Freeze unbaked, assembled bars (before baking) for up to 1 month; thaw in the fridge overnight and bake as directed.
Pro Tip: Store bars in a single layer to preserve the rhubarb pattern; use parchment between layers if stacking to prevent sticking.
Recipe Variations
Make Almond Rhubarb Picnic Bars your own with these fun twists:
- Berry Rhubarb Bars: Replace half the rhubarb (¼ pound) with raspberries or strawberries; reduce filling sugar to 5 tablespoons.
- Spiced Almond Bars: Add ¼ teaspoon cinnamon or cardamom to the filling for warmth.
- Nut-Free Rhubarb Bars: Swap almonds with ground sunflower seeds (75 grams); omit almond extract and use vanilla extract.
- Gluten-Free Rhubarb Bars: Use a 1:1 gluten-free flour blend (125 grams crust, 10 grams filling); ensure it’s suitable for shortbread.
- Vegan Rhubarb Bars: Use vegan butter, a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water), and maple syrup (¼ cup crust, 6 tablespoons filling) instead of sugar; texture may be slightly softer.
Healthier Twist:
- Reduce sugar to 3 tablespoons (crust) and 4 tablespoons (filling) for a less sweet bar; increase rhubarb to ¾ pound for tartness.
- Use whole wheat flour (125 grams) for the crust for added fiber; add 1 tablespoon water if dough is dry.
- Replace half the butter (¼ cup crust, 2½ tablespoons filling) with coconut oil for lower saturated fat; chill dough for easier pressing.
- Serve with Greek yogurt instead of ice cream for a protein-rich topping.
Conclusion
Almond Rhubarb Picnic Bars are a delightful, portable dessert that marries a buttery crust, creamy almond filling, and tart rhubarb in a stunning chevron pattern. Perfect for picnics, potlucks, or casual treats, these bars are easy to make, customizable, and even better when chilled for clean slices. Their nutty, tangy flavors and elegant presentation make them a standout for any occasion. Grab your rhubarb and let’s bake a batch of bars that’s sure to impress! What’s your favorite way to enjoy rhubarb desserts?
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almond rhubarb picnic bars
Description
Looking for a portable, flavorful dessert that’s perfect for picnics or gatherings? Almond Rhubarb Picnic Bars combine a buttery, shortbread-like crust with a creamy almond filling and tart rhubarb arranged in a stunning chevron pattern. These bars are easy to make, naturally vegetarian, and feature a delightful balance of sweet, nutty, and tangy flavors.
Ingredients
Crust
- All-Purpose Flour (1 cup, 125 grams): Forms the sturdy, shortbread-like base.
- Fine Sea Salt (¼ teaspoon): Enhances flavors and balances sweetness.
- Granulated Sugar (¼ cup, 50 grams): Adds subtle sweetness and crisp texture.
- Unsalted Butter (½ cup, 4 ounces, 115 grams, cold): Creates a rich, flaky crust; cold butter ensures clumps in the food processor.
Filling
- Sliced Almonds (¾ cup, 75 grams, ideally toasted and cooled): Provide nutty flavor and creamy texture when ground; toasting enhances depth.
- All-Purpose Flour (1 tablespoon, 10 grams): Thickens the filling slightly.
- Sea Salt (a few pinches): Balances sweetness and enhances almond flavor.
- Granulated Sugar (6 tablespoons + 1 teaspoon, 75 grams + 5 grams): Sweetens the filling (6 tablespoons) and sprinkles over rhubarb (1 teaspoon) for caramelization.
- Unsalted Butter (5 tablespoons, 70 grams, cold): Adds richness to the almond cream; cold butter blends smoothly in the processor.
- Large Egg (1): Binds the filling and adds custard-like texture.
- Almond Extract (½ teaspoon, optional): Intensifies nutty flavor; brandy (2 teaspoons) or other flavorings add complexity.
- Rhubarb (½ pound): Brings tartness and vibrant color; cut into chevron shapes for decoration (~2 cups trimmed).
To Finish
- Powdered Sugar (optional): Dusts for a simple, elegant finish.
- Jam (¼ cup, optional): Brushed on for a glossy, fruity glaze; raspberry or apricot complements rhubarb.
Substitutions and Variations
- Flour: Use a 1:1 gluten-free flour blend (125 grams crust, 10 grams filling) for gluten-free; ensure it’s suitable for baking.
- Salt: Swap sea salt for kosher salt; reduce to a pinch if sensitive to salt.
- Sugar: Replace granulated with cane sugar or coconut sugar (same weight); coconut sugar darkens flavor.
- Butter: Use vegan butter for dairy-free; ensure it’s cold for crust and filling. Coconut oil (solid) works but alters flavor.
- Almonds: Swap with hazelnuts or pecans (75 grams, toasted); for nut-free, use ground sunflower seeds but expect a different flavor.
- Egg: Use a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water, let sit 5 minutes) for vegan; filling may be less creamy.
- Almond Extract/Brandy: Omit or use vanilla extract (½ teaspoon) for a milder flavor; orange blossom water adds a floral note.
- Rhubarb: Use frozen rhubarb (thawed, drained, patted dry) or replace with raspberries or strawberries (½ pound); adjust sugar if sweeter fruit is used.
- Jam: Use any fruit jam (e.g., strawberry, peach) or omit for a matte finish; thin with water if too thick for brushing.
- Add-Ins: Mix ¼ teaspoon cinnamon or cardamom into the filling for warmth; sprinkle 2 tablespoons chopped almonds over rhubarb for extra crunch.
Pro Tip: Weigh ingredients (e.g., 125 grams flour, 75 grams almonds) for precision. Toast almonds (350°F, 8-10 minutes) for deeper flavor; trim rhubarb’s woody ends and select pinker stalks for a vibrant ombré look.
Instructions
- Prepare the Pan:
- Preheat oven to 350°F (177°C).
- Cut two 12-inch lengths of parchment paper, trimming each to fit the 8-inch width of an 8×8-inch square baking pan. Line the pan in a cross pattern, pressing into the bottom and sides, with overhang for easy removal.
- Tip: Lightly grease the pan to hold parchment in place; ensure overhang is even for lifting.
- Make the Crust:
- In a food processor, combine 1 cup (125 grams) all-purpose flour, ¼ teaspoon fine sea salt, and ¼ cup (50 grams) granulated sugar.
- Cut ½ cup (115 grams) cold unsalted butter into chunks, add to the processor, and pulse until large clumps form (30 seconds to 1 minute).
- No Food Processor: Beat room-temperature butter with sugar until creamy, then mix in flour and salt until combined. Chill dough for 15 minutes for easier pressing.
- Transfer dough to the prepared pan and press evenly across the bottom and ¼-inch up the sides.
- Bake for 15 minutes until very pale golden.
- Cool on a rack in the freezer for 10-15 minutes to firm up for filling.
- Tip: Press dough firmly with fingers or a flat-bottomed glass; freezer cooling speeds up assembly but fridge (20 minutes) works too.
- Prepare the Filling:
- In the food processor (no need to clean), combine ¾ cup (75 grams) sliced almonds (toasted and cooled), 6 tablespoons (75 grams) granulated sugar, 1 tablespoon (10 grams) all-purpose flour, and a few pinches of sea salt. Process until almonds are powdery.
- Cut 5 tablespoons (70 grams) cold unsalted butter into chunks, add to the processor, and blend until no butter bits remain.
- Add 1 large egg and ½ teaspoon almond extract (or 2 teaspoons brandy, if using); pulse until just combined.
- Tip: Stop processing once egg is blended to avoid overmixing; filling should be smooth and spreadable.
- Prepare the Rhubarb:
- Trim ½ pound rhubarb and split each stalk horizontally (like a hamburger bun) to create a flatter bottom and colorful top.
- Keep tops and bottoms paired, then cut each pair on the diagonal into 1¼-inch lengths, forming chevron “V” shapes.
- Sort pieces to use greener segments first and pinker ones later for an ombré effect.
- Tip: Use a sharp knife for clean cuts; aim for uniform lengths to ensure even baking and pattern.
- Assemble the Bars:
- Spread the almond filling evenly over the cooled crust (slight warmth is okay).
- Arrange rhubarb chevrons, color side up, in a pattern (e.g., rows or diagonals), pairing tops and bottoms to form “V” shapes.
- Sprinkle rhubarb with 1 teaspoon (5 grams) granulated sugar.
- Tip: Spread filling gently with a spatula; arrange rhubarb snugly but not overlapping for a tidy look.
- Bake the Bars:
- Bake at 350°F for 45-55 minutes, until golden on top and a toothpick inserted into the almond filling comes out clean (no wet batter).
- Tip: Check at 40 minutes; rhubarb may shift slightly during baking, which is normal. Tent with foil if browning too quickly.
- Cool and Finish:
- Cool bars in the pan on a rack, in the fridge, or freezer until firm (1-2 hours for cleanest cuts).
- Lift bars out using parchment overhang. Dust with powdered sugar or warm ¼ cup jam (e.g., raspberry, apricot) and brush over rhubarb for a glossy finish.
- Cut into 9-16 squares using a serrated knife (gently if not fully chilled) to keep rhubarb in place.
- Store in the fridge for up to 4 days; serve chilled or at room temperature.
- Tip: Freeze for 15 minutes before cutting for precise slices; warm jam slightly for easy brushing.
Cooking Tips:
- Crust Clumping: Keep processing until dough forms clumps; it will come together with patience.
- Rhubarb Pattern: Plan the chevron layout before placing; use pinker pieces strategically for visual appeal.
- Clean Cuts: Chill bars thoroughly and use a serrated knife with a sawing motion to preserve rhubarb placement.
FAQs
Q: Can I use frozen rhubarb?
A: Yes, thaw, drain, and pat dry frozen rhubarb to remove excess liquid. Cut into chevron shapes as directed; baking time may increase by 5 minutes.
Q: Is this recipe gluten-free or vegan?
A: Not as written, but see variations for gluten-free (use 1:1 gluten-free flour) or vegan (use vegan butter, flax egg, maple syrup) options. Ensure all ingredients meet dietary needs.
Q: Why didn’t my crust clump in the food processor?
A: Insufficient processing or warm butter can prevent clumping. Pulse for 30-60 seconds until large clumps form; if butter is too soft, chill dough for 15 minutes before pressing.
Q: Can I skip the food processor?
A: Yes, for the crust, beat room-temperature butter with sugar, then mix in flour and salt by hand. For the filling, finely chop almonds in a blender or buy almond meal, then mix with a hand mixer or whisk.
Q: Why did my rhubarb shift during baking?
A: Rhubarb naturally moves as the filling bakes and softens. Arrange pieces snugly and sprinkle with sugar to minimize shifting; slight movement is normal and doesn’t affect flavor.
Q: Can I use a different pan size?
A: Yes, a 9×9-inch pan makes thinner bars (reduce bake time to 40-45 minutes); a 7×7-inch pan makes thicker bars (increase to 50-60 minutes). Adjust rhubarb quantity proportionally.
Q: Can I double the recipe?
A: Yes, double all ingredients and use a 9×13-inch pan. Increase crust bake time to 18-20 minutes and final bake to 50-60 minutes; cut into 12-24 bars.
Q: Do I need to refrigerate the bars?
A: Not for 1-2 days if stored airtight at room temperature, but refrigeration (up to 4 days) keeps them firm and enhances flavor. Freeze for longer storage.