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Almond Rhubarb Crumb Bars

Saura Madani
Almond Shortcrust with Rhubarb Filling
Servings 9


Almond Crumb Base and Topping

  • 2 cups flour
  • 1/3 cup almonds
  • 2 Tbsp sugar
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup cold butter
  • 1 yolk

Rhubarb Filling

  • 3 cups rhubarb (3-4 stalks)
  • 1 Tbsp cornstarch
  • 1/3 cup sugar
  • 2 Tbsp lemon juice
  • 1/2 tsp vanilla


  • Preheat oven to 350 degrees F. Line an 8x8”-inch baking dish with parchment paper,leaving some parchment going up the sides about 1 inch so you can easily lift out of the pan later.
  • In a medium sized bowl, combine all the ingredients for the rhubarb filling. Toss with a spatula to coat everything. Set aside while preparing the crumble.
  • Ina food processor, combine all the crumble ingredients. Mix until the butter has completely mixed in and the mixture appears in small crumbles. Pour half of the crumble mixture into the baking dish and press it down evenly throughout the pan.
  • Evenly distribute the rhubarb filling over the pressed crumble. Top with the remainder of the crumble topping, and press down lightly until all the crumble is used.
  • Bake for 1 hour. Cool at room temperature for 2+ hoursbefore removing from pan and cutting. Cut into 9 squares. Enjoy!