Almond Rhubarb Cookie Bars

I had this lovely bag of rhubarb sitting in my refrigerator, just looking at me, begging to be used for something different!  I love traditional uses for rhubarb, but sometimes you just need to break the mold, don’t you think?  Well, I discovered this idea, made some changes, and what came out of the oven was unique and yummy!

These bars are easy to throw together, have a lovely texture, and the recipe makes a lot which is great because they store well in the refrigerator!  The crust is buttery and delicious, kinda like shortbread, and the filling and tender and moist.

The tartness of the rhubarb with the buttery crust is a match made in heaven!

Almond Rhubarb Cookie Bars

Adapted from Cooks.com

Preheat the oven to 350 degrees.  In the bowl of a food processor combine the flour, sugar, and almonds.  Process for 30 seconds to combine and chop up the almonds.  Sprinkle the diced butter over the top of the flour mixture and pulse to combine, 2-4 pulses, or until the  butter resembles small pebbles.  The mixture will be very dry and crumbly, this is how it should be!

Press the flour and butter mixture into the bottom of a greased and rimmed 10×15 inch cookie sheet (I used my large baking stone bar pan.) Bake for 15 minutes, or until the crust is ever so lightly browned.

While the crust is baking whisk to combine the eggs, sugar, flour, salt, and vanilla.  When it is well mixed fold in the thinly sliced rhubarb.  As soon as the crust is done baking pour the rhubarb filling over the top of the crust and bake until set and golden brown, about 35-40 minutes.

Let the bars cool until only slightly warm (or room temperature, if you can wait that long!) and slice.  Store in an airtight container in the refrigerator.  These bars are good out of the oven, but might be better cold the next day.  They will store well in the refrigerator several days, if they last that long!