{"id":18495,"date":"2016-04-22T16:05:14","date_gmt":"2016-04-22T23:05:14","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=18495"},"modified":"2025-06-06T15:50:40","modified_gmt":"2025-06-06T22:50:40","slug":"raspberry-rhubarb-almond-bars","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/raspberry-rhubarb-almond-bars\/","title":{"rendered":"Raspberry Rhubarb Almond Bars"},"content":{"rendered":"\n

These Raspberry Rhubarb Almond Bars are the perfect blend of nutty and fruity. They start with a buttery almond crust, layered with a sweet, tart raspberry rhubarb jam and a sprinkled crumb topping. <\/em><\/p>\n\n\n\n

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Last weekend was my son’s fourth birthday party, and if you follow me on Snapchat, you know that also means that last week was my own private party planning hell. (Sidenote: come find me on Snapchat! I’m elabau<\/strong>! Let’s be besties!) I basically put off almost all of the planning and baking until the last minute, so I was a bit of a stressball leading up to the party.<\/p>\n\n\n\n

I’ll be sharing party deets next week, so I won’t get into the agony and the ecstasy of it all right now. The important thing is that I was feeling super busy and crunched, so when I needed a last-minute dessert for something else, I turned to these Raspberry Rhubarb Almond Bars.<\/p>\n\n\n\n

These little bars with the big name came to the rescue! These babies are delicious, easy, and the perfect vehicle to showcase all of that spring rhubarb that’s appearing in markets now. And, if you love fruity bars with big names, I highly recommend checking out my Strawberry Basil Crumb Bars<\/a>!<\/p>\n\n\n\n

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They start with a buttery almond crust that has lots of almond paste mixed into it. The paste gives it a slightly softer texture than traditional shortbread crusts, as well as intense almond flavor. Most of the crust is pressed into the pan, but some is reserved to sprinkle over the top like a crumb topping.<\/p>\n\n\n\n

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And the filling—that’s where things get really exciting! I made a homemade raspberry-rhubarb jam to go in between those layers of buttery almond goodness. And in this case, “jam” just means a bunch of good stuff bubbling together in a pan until it gets nice and think—nothing complicated and nothing scary. If you don’t have the time or inclination, you can substitute your favorite store-bought jam, but if the gorgeous red stalks of rhubarb have been calling to you the way they’ve been calling to me, I highly suggest giving the jam a try.<\/p>\n\n\n\n

I actually made 2 batches of jam—one for the bars, and one to have on toast and sandwiches. As long as you keep it in the fridge and use it within a week or two, you should be golden—no need to officially “can” it or do anything scary involving sterilized water baths.<\/p>\n\n\n\n

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These bars are the perfect blend of sweet and tart, and nutty and fruity. I have a feeling I’ll be making them all summer long—they’re total party food and are just begging<\/em> to be brought to a picnic, barbeque, or outdoor concert!<\/p>\n\n\n\n

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💖More Rhubarb Inspired Desserts<\/h2>\n\n\n\n