Almond Rhubarb Picnic Bars

Consider these a spring riff on the apricot pistachio squares; here we make a more classic frangipane with toasted almonds and extract and the rhubarb, well, I know ombré and chevron are totally out these days, but this was honestly accidental, a thing that happens almost naturally when you bias-cut a great pile of rhubarb and try to puzzle-piece it into a pattern. If all of your rhubarb are pointing in the same direction when you cut them, that is, the greener bases on one side and the pinker tops on the other, and you work through the pieces from one side of the board to the other, a gentle transition of color happens on its own. Or, you know, you could just scatter pieces all over and it will all taste the same in the end.

Ingredients:

• 1 cup (125 grams) all-purpose flour
• 1/4 teaspoon fine sea or salt
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine

• 3/4 cup (75 grams or 2 1/2 to 2 3/4 ounces) sliced almonds, ideally toasted and cooled
• 1 tablespoon (10 grams) all purpose flour
• A few pinches of sea salt
• 6 tablespoons (75 grams) plus 1 teaspoon (5 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter, cold is fine
• 1 large egg
• 1/2 teaspoon almond extract, 2 teaspoons brandy or another flavoring of your choice (totally optional)
• 1/2 pound rhubarb

• Powdered sugar or 1/4 cup jam of your choice