I have been wanting to experiment with rhubarb lately so I thought a good place to start would be with my mom’s basic jam bar recipe (see here)
Another inspiration for making these bars is that I’m still working on using up the lb of slivered almonds left over from an event I catered 3 months ago.
I don’t often feel this way about recipes I come up with, but I must say, I whipped up a couple tasty things today (Rice with Broccoli, Pesto and Pine Nuts too)!
2 sticks butter (can use earth balance to make vegan)
1 cup sugar
2 cups flour
1 cup coconut
2 cups Almonds (ground)
3 cups Rhubarb chopped
2 T Lemon
3/4 cup sugar
2 T cornstarch
Preheat the oven 350
Grease an 8X8 pan
Cream the first 3 ingredients
Add the coconut and nuts and mix
Pat 3/4 of your dough into the bottom of the pan and bake for 20 minutes
In the meantime, make the Rhubarb Filling
In a large sauce pan cook the rhubarb and lemon until nice and tender, about 10 minutes
Add the sugar and cornstarch and turn up the heat.
Continue cooking for 1 minute
Spread over the baked dough and crumble the remaining dough over the rhubarb mixture
Bake for an additional 20-25 minutes
Cool completely on a wire rack before cutting