Rhubarb Jam Bars

Generously spray the 9”x13” dish and set aside. Process the Ginger Snap Cookies (1 cup) 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 (3/4 cup) into small pieces.

In a food processor, combine the Cake Flour (2 cups) , Brown Sugar (1/3 cup) , Granulated Sugar (1/3 cup) , 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.

Combine the gingersnap crumbs and the Sliced Almonds (3/4 cup) with 3 oz. of melted Unsalted Butter (1/3 cup) .

Spread the Rhubarb Jam (2 cups) over the baked bottom. Sprinkle the topping over the jam and bake the bars for approximately 20 minutes.