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 a 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
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 a 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
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 a 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.
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