These Almond and Rhubarb Bars are everything I love in a traybake: unfussy to prepare, beautiful to serve, and irresistibly moreish. The base is crumbly and melt in your mouth, the almond frangipane layer is smooth and nutty, and the rhubarb on top turns jammy and jewel-like in the oven. It’s the kind of treat you bring out with tea on a sunny afternoon, or sneak from the fridge with a fork when no one’s looking.
There’s something delightfully nostalgic about rhubarb — that vibrant pink stalk, the tart snap of its flavour, and the way it melts into something silky and mellow when baked just right. The sweet-tart flavour balances the richness of the almonds beautifully. Slice up and freeze if you want to. Perfect for make-ahead picnics or brunches too
If you love Rhubarb recipes you will love my Chocolate and Rhubarb Tartlets
Almond and Rhubarb Bars
Makes 16
Rhubarb Compote
8 stems (approx. 10 oz, 300 g) rhubarb, trimmed, chopped
½ cup (120 ml) water
1/2 cup (100 g) granulated sugar
1 tsp vanilla extract
Base
114 g unsalted butter, melted and cooled
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
a pinch salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Frangipane layer
170 g (3/4 stick) unsalted butter, at room temperature
1/3 cup castor/granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups almond meal (ground almonds)
1/2 cup flaked alomds
Icing sugar, to dust
Make the Rhubarb Compote : Combine the rhubarb, water and sugar in a medium saucepan. Cook the mixture on medium high until rhubarb breaks down and mixture is thick, about 7-8 minutes.
Remove the saucepan from heat. Add the vanilla extract. Stir and allow the mixture to cool to room temperature. Store in the refrigerator until needed.
Make the base : Preheat the oven to 177 degrees C (350°F). Line the base of a 8×8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
In a large bowl, place the melted butter, brown sugar, egg, vanilla extract and salt together and stir until smooth and glossy.
Stir in the plain flour and baking powder until a thick batter forms. Transfer to the pan and spread into an even layer.
Make the frangipane layer : In a large bowl, beat the butter and sugar until pale and fluffy 1 to 2 minutes. Scrape down the sides of the bowl.
Add the vanilla extract, Beat in 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second (the mixture will look curdled). Scrape down the sides of the bowl again.
Fold in the almond meal until just combined and smooth. Spread the mixture over the base in an even layer.
Assemble : Spread the rhubarb compote evenly over the frangipane layer. Sprinkle flaked almonds evenly over the top. Bake for 40-45 minutes or until golden brown. Remove from oven, allow to cool to room temperature, then refrigerate for 1-2 hours. Lift the almond slab onto a cutting board and slice into 16 pieces.
