Are we alone in spending the winter dreaming of summer rhubarb? This rhubarb dream bar recipe showcases the best of summer rhubarb with layers of tender shortbread-like crust, creamy almond filling, and tart rhubarb.
Preheat oven to 350 F. Grease and line an 8 x 8 inch square pan with parchment paper.
For the crust:
Combine the crust ingredients in the bowl of a food processor. Process until the mixture forms large clumps, roughly 30 seconds to 1 minute.
Transfer the pie crust to the prepared pan. Don't bother cleaning out the food processor as you'll need it to make the filling. Press the dough evenly into the bottom and 1/4-inch up the sides of the baking pan. Bake for 15 minutes, until very pale golden brown. Transfer the hot crust to the freezer to cool while you finish preparing the filling and topping.
For the filling:
In the food processor, combine the almonds and 2/3 cup sugar and process until the almonds arevery finely ground.
Add the salt, vanilla, and almond extracts, and the egg, and process until well blended.
Add the butter and process until smooth.
For the top layer:
Rinse and slice each rhubarb stalk lengthwise in half. Then, chop each rhubarb stalk half on an angle into 1 1/4 inch segments. The top and bottom of each segment should fit together to form a "v" shape.
To Assemble:
Pour the filling into the baked crust and smooth the top.
Arrange the rhubarb segments in a chevron pattern.
Sprinkle the fruit with 1 tbsp sugar.
Bake for 45 to 55 minutes, until the dessert bars are golden brown on top and a toothpick inserted into the almond filling comes out clean. Let cool in the baking dish on a wire rack, and then transfer to the refrigerator to fully chill. The rhubarb bars are much easier to slice with a sharp knife when very cold.
Notes
Rhubarb dream bars keep well for several days in the refrigerator, wrapped tightly in plastic wrap.