Strawberry Rhubarb Almond Bars
Ingredients
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup orange juice
- 1-7oz box Odense Almond Paste (grated using large hole side of box grater)
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1 cup sliced almonds
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon each salt and cinnamon
Odense Almond Paste enhances this quintessential combination. These bars feed a crowd and are perfect for picnics!
Time
30 minutes to assemble
30-35 minutes to cook
Total time: 60-65 minutes
30-35 minutes to cook
Total time: 60-65 minutes
Yield
32-2 inch bars
Directions
- Preheat oven to 350°F. Grease or spray a 9 X 13 inch baking dish.
- Add strawberries, rhubarb, and sugar to a heavy bottomed saucepan. Cook over medium heat, stirring occasionally and bring to a boil.
- Meanwhile, whisk cornstarch with orange juice until dissolved. Stir into fruit and boil until thickened and translucent. Remove from heat and set pan on wire rack to cool.
- Add Almond Paste (grated using large hole side of box grater), butter, flour, oats, almonds, brown sugar, baking powder, salt and cinnamon in mixing bowl. Beat until the texture of coarse crumbs. Set aside 1 1/2 cups of almond mixture and spread remaining mixture evenly into prepared dish.
- Firmly press mixture into baking dish using bottom of measuring cup. Spread fruit mixture across crust. Sprinkle top with reserved crumb mixture.
- Bake 30-35 minutes or until golden brown. Cool on wire rack before cutting. Refrigerate any leftovers.