The following dessert is a favorite of my mother, who is about to celebrate a birthday. No gift would make her happier than her very own batch of this tart-sweet treat. The timing is ideal for another reason, too: rhubarb’s short season is upon us. If you’ve overlooked rhubarb so far, perhaps fearing its tart flavor, this recipe could make you a believer.
I’m not sure how many people would mention rhubarb bars when asked their favorite dessert. Year-round treats centered on chocolate or ice cream would more likely come to mind. Fittingly, the first time I made these, my husband, who did not grow up eating rhubarb, ate one just to be polite—sort of acknowledging my effort. I remember well the look on his face as he took his first bite. He sort of went slack-jawed and managed a simple, "These are amazing." My kids love them, too.
Over time I have made tweaks to the recipe, adding ground ginger, which complements the flavor of the rhubarb and slivered almonds for a bit of crunch. For the crust, I often use coconut oil instead of butter. Like shortening (but healthier and great smelling), it creates a crisp, delicious base that’s a perfect contrast to the slightly gooey top. You may use butter, if you prefer. To further boost the coconut flavor, I usually add some shredded coconut. But never fear, if you are not a coconut fan, this may be omitted.
Ginger Almond Rhubarb Bars with Coconut Crust
Ingredients:
For the crust:
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1 cup all-purpose flour (may substitute a gluten-free blend)
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1/4 cup plus 2 tablespoons confectioner’s sugar
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½ cup extra virgin coconut oil or butter, very soft or melted
For the filling:
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2 eggs
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1½ cups granulated sugar
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½ cup shredded, unsweetened coconut (optional)
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¼ cup flour
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¼ teaspoon ground ginger
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½ teaspoon kosher salt
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2 cups finely chopped rhubarb
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¼ cup slivered almonds
Directions:
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Cream together all of the crust ingredients. The dough will be fairly stiff. Press the dough into a 7×11 or 9×9 pan. (I use a glass Pyrex pan.) Bake at 350° F for 13-15 minutes, or until just cooked.
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While the crust is baking, prepare the filling: Beat the eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt. Gently stir in the rhubarb and almonds.
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Spoon the filling carefully over the hot crust. Bake for 30-35 minutes more. Cool completely before cutting into bars. Store any leftovers, covered, in the refrigerator.
