Sweet Almond Rhubarb Custard Bars

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Ally'sKitchenMayRecipe2.JPG

PREP TIME: 20 MIN
COOK TIME: 50 MIN

TOTAL TIME: 1 HR & 10 MIN

RECIPE BY: Ally’s Gluten Free Kitchen

INGREDIENTS

The Almond Crust

  • 1C almond flour

  • 1/4C sliced Mariani almonds

  • 1/8C white sugar

  • 1 stick cold butter, in cubes

The Rhubarb Custard Filling

  • 1C sugar

  • 3 TBS almond flour

  • 1/2C whipping cream, whipped

  • 1 egg, beaten

  • 2C rhubarb, finely chopped

The Frosting on Top

  • 1 package cream cheese, at room temp

  • 1/4C white sugar

  • Tsp almond extract

  • Tsp vanilla extract

  • 1/2C whipping cream, whipped

The Candied Almonds

  • 1C sliced Mariani Almonds

  • 1/4C brown sugar

  • 2 TBS butter

INSTRUCTIONS:

Ally'sKitchenMayRecipeTip1.JPG

Preheat your oven to 350 degrees.

  1. Make the almond crust. Combine almond flour, almonds, and sugar in a bowl. Cut the cold butter cubes into the flour until it resembles crumbs. Press the flour mixture into a greased 8x8 baking pan and bake for 10 minutes at 350 degrees.

  2. Make the rhubarb custard filling. Combine the almond flour and sugar in a bowl. Whisk in the cream and egg, then fold in the rhubarb. Once the crust has baked for 10 minutes, pull it out of the oven and pour the custard on top. Bake for 40-45 minutes. Bake the custard until it is set and doesn't jiggle. Allow it to cool completely.

  3. Make the frosting. Beat the cream cheese, sugar, vanilla and almond extract until smooth. Once the custard is completely cooled, spread the frosting over the top of the dish.

  4. Make the candied almonds. In a saucepan, add almonds, brown sugar and butter and sauté on medium heat until the almonds start to candy and clump together. Remove from head and allow to cool. Add on top of the custard bars and enjoy!

Sweet Almond Rhubarb Custard Bars

Sweet Almond Rhubarb Custard Bars
Yield: 9 Bars
Author: Ally's Gluten-Free Kitchen
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
Sweet almond rhubarb custard bars are a delicious treat made with an almond crust, creamy custard with rhubarb folded in and a creamy frosting on top with candied almonds.

Ingredients

Almond Crust
  • 1C almond flour
  • 1/4C sliced Mariani almonds
  • 1/8C white sugar
  • 1 stick cold butter, in cubes
Rhubard Custard Filling
  • 1C sugar
  • 3 TBS almond flour
  • 1/2C whipping cream, whipped
  • 1 egg, beaten
  • 2C rhubarb, finely chopped
Frosting
  • 1 package cream cheese, at room temp
  • 1/4C white sugar
  • Tsp almond extract
  • Tsp vanilla extract
  • 1/2C whipping cream, whipped
Candied Almonds
  • 1C sliced Mariani Almonds
  • 1/4C brown sugar
  • 2 TBS butter

Instructions

  1. Preheat your oven to 350 degrees.
  2. Make the almond crust. Combine almond flour, almonds, and sugar in a bowl. Cut the cold butter cubes into the flour until it resembles crumbs. Press the flour mixture into a greased 8x8 baking pan and bake for 10 minutes at 350 degrees.
  3. Make the rhubarb custard filling. Combine the almond flour and sugar in a bowl. Whisk in the cream and egg, then fold in the rhubarb. Once the crust has baked for 10 minutes, pull it out of the oven and pour the custard on top. Bake for 40-45 minutes. Bake the custard until it is set and doesn't jiggle. Allow it to cool completely.
  4. Make the frosting. Beat the cream cheese, sugar, vanilla and almond extract until smooth. Once the custard is completely cooled, spread the frosting over the top of the dish.
  5. Make the candied almonds. In a saucepan, add almonds, brown sugar and butter and sauté on medium heat until the almonds start to candy and clump together. Remove from head and allow to cool. Add on top of the custard bars and enjoy!
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