Strawberry-Rhubarb Frangipane Bars
Strawberry-Rhubarb Frangipane Bars combine a buttery shortbread base, creamy almond frangipane filling, and a topping of juicy strawberries and tart rhubarb. These bakery-style dessert bars are rich yet refreshing, making them perfect for brunches, tea parties, family gatherings, or seasonal celebrations. Easy to slice and serve, they're an irresistible way to showcase fresh spring and summer produce.
Ingredients
For the Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
For the Frangipane Filling
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups almond flour
- 2 tablespoons all-purpose flour
For the Fruit Topping
- 1½ cups fresh strawberries, sliced
- 1 cup rhubarb, diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the prepared baking pan to form an even crust.
- Bake the crust for 15 minutes until lightly golden.
- Meanwhile, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla and almond extracts.
- Fold in the almond flour and all-purpose flour until smooth.
- Spread the frangipane filling evenly over the partially baked crust.
- Arrange the strawberry-rhubarb mixture evenly over the frangipane layer.
- Bake for 30–35 minutes, or until the frangipane is set and golden around the edges.
- Dust with powdered sugar and garnish with toasted almonds before serving.
Notes
- Fresh rhubarb provides the best tart flavor.
- Frozen fruit can be used but should be thawed and drained well.
- Almond flour gives the filling its signature richness.
- Chill the bars before slicing for cleaner edges.
- Avoid overbaking to keep the frangipane moist.
- Use parchment paper for easy removal.
- Toasted almonds add a pleasant crunch.
- Store leftovers in the refrigerator.