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.
Total Time
1hr 15min
5.0
1 Ratings
Author: LG Original Series
Servings:
12
Ingredients
•
2
cups
Rhubarb Jam
•
2
cups
Cake Flour
•
1/3
cup
Brown Sugar
•
1/3
cup
Granulated Sugar
•
1/4
tsp
Salt
•
1
cup
Unsalted Butter
•
1
tsp
Vanilla Extract
•
1/4
tsp
Almond Extract
•
3
Tbsp
Buttermilk
•
1
cup
Ginger Snap Cookies
•
3/4
cup
Sliced Almonds
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
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.
3.
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.
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.
5.
Combine the gingersnap crumbs and the
Sliced Almonds (3/4 cup)
with 3 oz. of melted
Unsalted Butter (1/3 cup)
.
6.
Spread the
Rhubarb Jam (2 cups)
over the baked bottom. Sprinkle the topping over the jam and bake the bars for approximately 20 minutes.
7.
Allow the bars to cool completely on a wire rack before cutting and enjoying.
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.
Nutrition Per Serving
CALORIES
439
FAT
21.0 g
PROTEIN
4.7 g
CARBS
55.9 g
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