Rhubarb And Almond Bar Cookies – a delicious recipe with flour, sugar, vanilla, butter, eggs, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease a 13 x 15 inch cake pan and dust with flour. Beat the sugar, vanilla extract and 1 1/3 cups butter until creamy. Beat in the eggs one at a time. Mix the flour, baking powder and almonds together and gradually beat in, alternating with 5 tbsp milk. Divide in half.
2
Spoon one half of the batter into the pan and smooth out. To the remaining batter, beat in the cocoa powder and 4 tbsp milk. Spread over the light batter. Top with the rhubarb. Bake for 25 mins, or until a skewer comes out clean. Allow to cool.
3
Beat the powdered sugar and remaining butter until creamy, and stir in the cream cheese. Spread over the bar cookies in a wavy pattern. Dust with cocoa powder, cut into 24 bars and serve.
2331
kcal
Calories
191
g
Fat
133
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus extra to dust pan, 1 1/4 cups sugar, 1 tsp vanilla extract, 2 1/2 cups butter, and more.
Yes, Rhubarb And Almond Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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