Rhubarb-Almond Bars Recipe
- 1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups)
- 2 cups granulated sugar
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 sticks (8 ounces) frozen unsalted butter
- 2 large egg yolks
- 2/3 cup whole unsalted almonds, toasted and coarsely chopped
- Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 to 10 minutes.
- Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes.
- Remove to a bowl and let cool.
- Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl.
- Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes.
- Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly).
- Dump the dough on to a piece of plastic wrap, and shape into a flat disk.
- Wrap tightly, and refrigerate for at least 30 minutes.
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Evenly crumble the chilled dough over the bottom of a glass 13-by-9-inch baking dish, then firmly press it into the dish using the bottom of a measuring cup.
- Sprinkle the chopped almonds over top and press them lightly into the dough.
- Using a slotted spoon, evenly spread the cooled rhubarb over the base.
- If you have any remaining syrup, pour up to 1/3 cup evenly over the top (try to avoid the very edges of the dish).
- Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 35 to 40 minutes.
- Let cool completely before cutting into 2-inch bars.
rhubarb, sugar, flour, baking powder, salt, butter, egg yolks, unsalted almonds
Taken from www.chowhound.com/recipes/rhubarb-almond-bars-11800 (may not work)