If you’re looking for a dessert that perfectly balances sweet, tart, and nutty flavors, these Strawberry Rhubarb Frangipane Bars are sure to impress. Featuring a soft, warmly spiced cake base, a rich almond frangipane topping, and a vibrant layer of fresh strawberries and rhubarb, these bars offer a delightful combination of textures and flavors in every bite.
The juicy fruit adds a refreshing brightness that pairs beautifully with the buttery almond filling, while sliced almonds provide a subtle crunch on top. Whether served slightly warm, at room temperature, or chilled straight from the refrigerator, these bars make an excellent treat for family gatherings, afternoon coffee breaks, or special occasions.
Strawberry Rhubarb Frangipane Bars
Ingredients
Fruit Layer
- 2 cups rhubarb diced
- 1 cup fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
Frangipane Layer
- 5 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond flour
Cake Base
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk room temperature
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
Topping
- 1/2 cup sliced almonds
Instructions
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Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang on the sides to make lifting the bars easier after baking.
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In a medium bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, and cornstarch. Toss until the fruit is evenly coated, then set aside.
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In a separate mixing bowl, beat together the softened butter, sugar, and salt until light and fluffy. Add the egg, almond extract, and vanilla extract, mixing until smooth. Stir in the almond flour and continue mixing until fully incorporated. Set aside.
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In a large bowl, beat the softened butter, brown sugar, salt, cinnamon, and nutmeg until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and buttermilk. The batter may appear slightly curdled at this stage, which is completely normal. Add the flour and baking powder, mixing just until a smooth batter forms.
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Spread the cake batter evenly into the prepared baking pan. Drop spoon full of the frangipane mixture randomly across the surface of the batter. There is no need to cover the entire layer.
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Evenly distribute the strawberry-rhubarb mixture over the top. Gently press the fruit down slightly so it settles into the frangipane. Finish by sprinkling the sliced almonds evenly across the surface.
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Bake for 60 to 75 minutes, or until the edges are golden brown and the center feels firmly set. Because the frangipane remains slightly gooey, the most reliable way to check doneness is with an instant-read thermometer. The center should reach 202°F to 205°F (94°C to 96°C).
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Allow the bars to cool in the pan for about 15 minutes. Using the parchment overhang, carefully lift them out and transfer to a wire rack. Let the bars cool completely for approximately 1 hour before slicing into 24 portions.
Storage Tips
Store leftover bars in an airtight container in the refrigerator. Chilling helps maintain their freshness and enhances the rich almond flavor. They can be enjoyed cold, brought to room temperature, or gently warmed before serving.
Why You’ll Love These Bars
- Perfect balance of sweet strawberries and tart rhubarb
- Rich almond frangipane adds a bakery-style touch
- Soft cake base with a gooey, flavorful topping
- Great for spring and summer gatherings
- Delicious served warm, chilled, or at room temperature
These Strawberry Rhubarb Frangipane Bars transform simple ingredients into an elegant dessert that’s bursting with fruity freshness and nutty almond goodness. Once you taste the combination of tender cake, luscious frangipane, and juicy fruit, you’ll understand why this recipe is destined to become a favorite.
