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Rhubarb Jam Bars
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11 INGREDIENTS • 7 STEPS • 1HR 15MINS

Rhubarb Jam Bars

Recipe

5.0

1 rating
These Rhubarb Jam Bars are ideal for snack time. The soft ginger snap cookie base pairs perfectly with the sweet and tangy rhubarb jam and the almonds on top give them the perfect crunch. The perfect treat for a spring picnic.
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These Rhubarb Jam Bars are ideal for snack time. The soft ginger snap cookie base pairs perfectly with the sweet and tangy rhubarb jam and the almonds on top give them the perfect crunch. The perfect treat for a spring picnic.
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

1HR 15MINS

Total Time

$0.77

Cost Per Serving

Ingredients

Servings
12
us / metric
Rhubarb Jam
640 g
Rhubarb Jam
Cake Flour
275 g
Cake Flour
Brown Sugar
75 g
Brown Sugar
Granulated Sugar
65 g
Granulated Sugar
Salt
1/4 tsp
Salt
Unsalted Butter
255 g
Unsalted Butter
Vanilla Extract
1 tsp
Vanilla Extract
Almond Extract
1/4 tsp
Almond Extract
Buttermilk
3 Tbsp
Buttermilk
Ginger Snap Cookies
100 g
Ginger Snap Cookies
approx. 12 cookies
Sliced Almonds
70 g
Sliced Almonds

Nutrition Per Serving

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Calories
439
Fat
21.0 g
Protein
4.7 g
Carbs
55.8 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Generously spray the 9”x13” dish and set aside. Process the Ginger Snap Cookies (100 g) in a food processor to resemble graham cracker crumbs. Remove the crumbs and place them in a medium bowl. Cut 6 oz. of Unsalted Butter (170 g) into small pieces.
step 3
In a food processor, combine the Cake Flour (275 g), Brown Sugar (75 g), Granulated Sugar (65 g), and Salt (1/4 tsp) for 10 seconds. Add the small pieces of butter, Vanilla Extract (1 tsp), and Almond Extract (1/4 tsp) and pulse until it resembles coarse crumbs. Add the Buttermilk (3 Tbsp) and continue to pulse the food processor until the mixture forms small crumbs.
step 4
Press the dough onto the bottom of the sprayed baking dish. Dock the dough with a fork by piercing it all over. Place the pan in the oven for 20 minutes or until golden brown. Allow the bar’s bottom to cool for 15 minutes.
step 5
Combine the gingersnap crumbs and the Sliced Almonds (70 g) with 3 oz. of melted Unsalted Butter (85 g).
step 6
Spread the Rhubarb Jam (640 g) over the baked bottom. Sprinkle the topping over the jam and bake the bars for approximately 20 minutes.
step 7
Allow the bars to cool completely on a wire rack before cutting and enjoying.
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