Sweet Almond Rhubarb Custard Bars
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:
Preheat your oven to 350 degrees.
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.
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.
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.
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
Ingredients
- 1C almond flour
- 1/4C sliced Mariani almonds
- 1/8C white sugar
- 1 stick cold butter, in cubes
- 1C sugar
- 3 TBS almond flour
- 1/2C whipping cream, whipped
- 1 egg, beaten
- 2C rhubarb, finely chopped
- 1 package cream cheese, at room temp
- 1/4C white sugar
- Tsp almond extract
- Tsp vanilla extract
- 1/2C whipping cream, whipped
- 1C sliced Mariani Almonds
- 1/4C brown sugar
- 2 TBS butter
Instructions
- Preheat your oven to 350 degrees.
- 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.
- 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.
- 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.
- 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!