Total Time: 2 hours 40 minutes
Makes: About 24 (2-inch) bars
Ingredients:
• 1½ pounds rhubarb stalks, cut into ½-inch pieces (about 6 cups)
• 2 cups granulated sugar
• 2⅓ cups all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon fine salt
• 2 sticks (8 ounces/226.7 g) frozen unsalted butter
• 2 large egg yolks
• ⅔ cup whole unsalted almonds, toasted
Method:
- Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
- Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes. Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Shape the dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
- Heat the oven to 375°F (190°C) and arrange a rack in the middle. Coarsely chop the almonds and set aside.
- Evenly crumble the chilled dough over the bottom of a 13-by-9-inch baking dish, then firmly press it into the dish using your fingers or the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to ⅓ cup over the top. Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 40 to 50 minutes. Let cool completely before cutting into 2-inch bars.
http://www.chow.com/recipes/11800-rhubarb-almond-bars