Barritas de amêndoa e ruibarbo

Agora que descobri que gosto de ruibarbo, não quero outra coisa!!

Aqui fica mais uma receita do Pastry Affair:


Rhubarb Almond Bars

Yields 16 servings (or 8 x 8-inch pan)

Almond Bars

• 6 tablespoons (100 grams) butter, room temperature
• 3/4 cup (150 grams) brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups (150 grams) old-fashioned oats
• 1 cup (120 grams) all-purpose flour
• 1/2 cup (45 grams) sliced almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Rhubarb Filling

• 3 cups (~14 ounces or 400 grams) fresh rhubarb, cut into 1/4-inch slices
• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons cornstarch

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch pan.

For the almond base, beat together the butter and brown sugar in a large mixing bowl until uniform. Beat in the egg, vanilla, and almond extract, mixing until blended. Stir in the oats, flour, sliced almonds, baking soda, and salt. The batter will be slightly sticky. Using greased hands, press 2/3 of the batter into the bottom of the prepared pan. Set aside remaining batter.

For the rhubarb filling, stir together the sliced rhubarb, sugar, and cornstarch.

Spread the rhubarb filling over the top of the almond base. Crumble the remaining batter evenly on top. Bake for 40-45 minutes, or until lightly browned. Allow to cool slightly in pan before serving.