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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