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.