Caramel Rhubarb Shortbread Bars

Name: Caramel Rhubarb Shortbread Bars
Ingredients: 5½ cups [781 g] all-purpose flour; 2 cups [400 g] granulated sugar; ½ cup [50 g] almond flour; 1 teaspoon baking powder; 1 teaspoon salt; ¾ teaspoon ground cinnamon; 1 large egg, at room temperature; 2 cups [4 sticks or 455 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces; ½ cup [120 g] apple cider; ¼ cup [28 g] cornstarch; 7 cups [908 g] rhubarb, fresh or frozen, cut into 1 in [2.5 cm] pieces; 1 recipe Caramel, at room temperature

Preparation info

Makes •
24
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

Rhubarb and caramel are delicious paired together, and I give a nod to the rhubarb crisp that always graces church potlucks by topping these bars with a heavy layer of streusel. A giant scoop of No-Churn Ice Cream is the perfect addition to the warm bars.

Ingredients

Shortbread Crust

5½ cups [781 g] all-purpose flour
2 cups [400

Dessert
Vegetarian

Method

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan.

2) For the Shortbread Crust

In the bowl of a stand mixer fitted with a paddle, mix together the al