Preheat the oven to 375 degrees F (190 degrees C).
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)
Salt (1/4 tsp)
for 10 seconds. Add the small pieces of butter,
Vanilla Extract (1 tsp)
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.
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.
Combine the gingersnap crumbs and the
Sliced Almonds (3/4 cup)
with 3 oz. of melted
Unsalted Butter (1/3 cup)
Rhubarb Jam (2 cups)
over the baked bottom. Sprinkle the topping over the jam and bake the bars for approximately 20 minutes.
Allow the bars to cool completely on a wire rack before cutting and enjoying.