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RECIPE
11 INGREDIENTS 7 STEPS 1hr 15min

Rhubarb Jam Bars

5.0
1 Ratings
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.
Rhubarb Jam Bars Recipe | SideChef
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.
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.
https://www.lg.com/global
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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.
https://www.lg.com/global
1hr 15min
Total Time
$0.77
Cost Per Serving

Ingredients

Servings
12
US / METRIC
2 cups
Rhubarb Jam
2 cups
Cake Flour
1/3 cup
Brown Sugar
1/4 tsp
1/4 tsp
Almond Extract
3 Tbsp
Buttermilk
1 cup
Ginger Snap Cookies
approx. 12 cookies
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
439
FAT
21.0 g
PROTEIN
4.7 g
CARBS
55.8 g

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 (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.
Step 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.
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 (3/4 cup) with 3 oz. of melted Unsalted Butter (1/3 cup) .
Step 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.
Step 7
Allow the bars to cool completely on a wire rack before cutting and enjoying.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
439
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
45.9 mg
15%
Carbohydrates
55.8 g
20%
Fiber
1.3 g
5%
Sugars
30.9 g
--
Protein
4.7 g
9%
Sodium
98.4 mg
4%
Vitamin D
0.0 µg
0%
Calcium
24.9 mg
2%
Iron
1.4 mg
8%
Potassium
52.4 mg
1%
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