Berries, rhubarb and macadamia nuts got together for a hot spring and summer threesome and this chewy cookie base topped with a gooey macadamia nut paste covered with tangy and sweet berries and rhubarb is the delectably scrumptious result!
Seasonal rhubarb and berries are the stars of this richly indulgent spring and summer treat!
Why this Recipe Works
- Macerating the rhubarb mellows its sharp acidity and amps up its taste, turning it meltingly tender as it bakes.
- The indulgently rich macadamia nut layer is balanced by the fresh and bright tanginess of the rhubarb and berries.
- Sprinkling a little salt on top brings out the flavor of the fresh fruit.
- This recipe is versatile and easily adaptable to other berries (and nuts too!).
The Cookie Base
The base is a classic chocolate chip cookie but instead of chocolate chips there’s macerated rhubarb folded in.
The Macadamia Layer
The macadamia layer is reminiscent of frangipane, but made with macadamia nuts instead of almonds. Frangipane is a fluffy almond paste that bakes into a gooey, fluffy texture.
The Berry & Rhubarb Topping
I bake the bars a bit before topping with fruit cause I don’t want the dough to rise up and cover the precious berries. Instead, I want the berries to be the stars of the bars and show themselves in all their glory! Any kind of berries or a mix can work for the toppings.
How to Make this Recipe
Please enjoy my in-process shots below for easy cooking!
Cooks Tip
- Trim away those toxic rhubarb leaves!
- Use room temperature butter for easy creaming.
- Let the rhubarb macerate for at least 30 min.
- Add a few drops of water to help the parchment paper stick to the pan.
- If don’t have a stand mixer (like me), a food processor works too.
- You can experiment with any types of berries or nuts.
- Let cool completely before cutting into squares. Warning: it’s gooey!
- Keep any leftovers in the fridge in an airtight container up to 5 days.
Eating these bars feels like biting into a precious, berry-licious summer dream.
Wanna try another one of my rhubarb desserts? Check out my y Gluten Free Rhubarb Almond Cake and Rhubarb Upside-Down Cake!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Lets make waves in the kitchen!
Berry-licious Macadamia Rhubarb Bars
Ingredients
Macerated Rhubarb
- 3 cups rhubarb chopped
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 zest & juice lemon
Cookie Base
- 1 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup macerated rhubarb
Macadamia Nut Layer
- 2 1/4 cups macadamia nuts 10 oz
- 1/2 cup sugar
- 6 tablespoons unsalted butter room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 4 tablespoons all-purpose flour
- 1/4 teaspoon salt if nuts unsalted
Berry Topping
- 2 pints berries
- 1/4 teaspoon salt
Instructions
Rhubarb Bars
- Preheat Oven to 350 F degrees.
- Line a 9x13 baking pan with parchment paper, add a few drops of water to help the paper stick.
Macerated Rhubarb
- Chop rhubarb and mix with lemon juice and zest, sugar, and vanilla extract. Let sit at least 30 min.
Cookie Base
- Cream together the butter and sugars in a large stand mixer or food processor for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
- Fold 1 cup of macerated rhubarb (with some of the juices too) into the cookie dough batter and spread mixture on prepared baking pan, smooth top with a spatula and let chill in the fridge while you prep the next layer.
Macadamia Nut Layer
- In the bowl of a food processor, process the macadamia nuts until finely ground. Use the pulsing method to avoid over-grinding them into a paste.
- Either in a bowl of stand mixer with the paddle attachment or in the food processor (without the macadamia nuts still in it) using the dough hook, cream the butter and sugar.
- Add the ground macadamia nuts and beat on medium speed until blended, approximately 1 minute. Scrape down the sides of the mixing bowl.
- Add the eggs one at a time with the mixture on medium-low speed, beating well after each addition.
- Scrape down the sides of the mixing bowl and add the 3 tablespoons of flour and the salt. Beat on low speed until just incorporated, approximately 1 minute.
- Spread the macadamia nut mixture on top of the cookie dough.
Rhubarb Bars
- Bake for 20 min in oven.
- Take bars out of oven, top with the rest of the macerated rhubarb, 2 pints of berries and the salt and bake for 25 more minutes.
- Let bars cool completely before cutting into squares.
Notes
- Trim away those toxic rhubarb leaves!
- Use room temperature butter for easy creaming.
- Let the rhubarb macerate for at least 30 min.
- Add a few drops of water to help the parchment paper stick to the pan.
- If don’t have a stand mixer (like me), a food processor works too.
- You can experiment with any types of berries or nuts.
- Let cool completely before cutting into squares. Warning: it’s gooey!
- Keep any leftovers in the fridge in an airtight container up to 5 days.
that’s a GREAT idea to macerate the rhubarb. I remember eating it as a kid back in New Zealand, and thinking it was so sour! I love it now, of course. Those bars look like something I need in my life, immediately.
Hehehe thank you so much for the sweet feedback Kylee!! I wanna hear more about what it was like eating rhubarb as a kid in New Zealand. Did ya just eat it as is? Good luck making the bars… you’ll love them :)!
What a gorgeous looking tart! I love rhubarb and always looking for new ways to use it this time of year, and I love that you pair it with fresh berries. YUM!
Thanks so much for the super sweet feedback Carrie! Stoked to be giving ya a new way to use rhubarb! Definitely ones of my favorite seasonal ingredients. Hope ya enjoy the bars :).
Hmmm yum! This Macadamia Rhubarb Bars looks soooo delicious! Can’t wait to try making this at home. My son will really love this.
So super stoked to heat that Maggie! Thanks so much for the sweet feedback :). And please do let me know what your son thinks of them!
The color of these bars is absolutely beautiful! I am always interested in making something with rhubarb when I see it in the store but I never know what to make, I’m definitely going to try these!
Awesome Kate I’m super stoked to hear that! And def think rhubarb is one of the most utilized fruits around… prob why I have so many rhubarb recipes on the blog :). Please let me know how it goes after ya make it… I’d absolutely love to hear :)!
Wow these rhubarb bars are stunning! I love rhubarb although sadly I can’t find it that easily here in Northern Italy. But next time I do, this recipe is on my to-make list!
So stoked to hear that Jacqueline! Thank ya so much and good luck finding rhubarb in Northern Italy :). Please let me know how it goes when ya find some… I’d absolutely love to hear :)!
Right away I know I’m going to love this recipe because it calls for soaking the rhubarb in lemon juice and sugar and there’s plenty of salt! So many times I feel that there isn’t enough salt in sweet baked goods and it’s sooooo important to the overall flavor. This looks amazing and I can’t wait to try it.
So super stoked to hear that Rebecca and DEFINITELY agree on the importance of salt in baked goods!!! It’s a necessity in my book! Really appreciate your feedback and cant wait for you to try these bars :)!
In the macadamia nut layer, the directions read to cream the butter and sugar, but no sugar is listed. How much sugar should be used here?
Oiy vay! You are right I’m so sorry! It’s half a cup and I’ve updated the recipe! Please let me know how it turns out… I’d absolutely LOVE to hear and am sooooo super stoked to hear you’re making this!!!
Rhubrab desserts, always signal the start of summer to me. It’s still a little early here in PEI, Canada, but my rhubarb is starting to mature nicely in the garden! I’ll be harvesting some soon, most of it gets turned into baked goods or jam, but I always keep some in the freezer to be used up throughout the winter months!
That’s so super rad that you grow your very own rhubarb! I dream of doing so someday :). Good luck with the harvest and will keep an eye out for your rhubarb creations :).
That looks wonderful! I love rhubarb – so much flavor – and it’s so underrated! I like the idea of using it in a cookie – different and interesting!
Thanks so much Anne! Def agree on rhubarb being underrated! May be why I have so many rhubarb recipes on my blog :)! Really appreciate your feedback!
Rhubarb bars are perfect this time of year! Such a delicious and refreshing summer time treat. I can’t wait to bake these at home.
Absolute agreed Jacquelyn! And I really appreciate your super sweet feedback! Please let me know how it goes after ya make them… I’d absolutely love to hear :)!
Rhubarb is the perfect treat to enjoy during the hot summer days and these bars sound delightful.
Absolutely agreed on rhubarb Des and thanks so much for the super sweet feedback! Really appreciate it :).
I haven’t had rhubarb in so long, and this is inspiring me! I can’t wait to try it soon!
So stoked to hear that Stacey! Please let me know how it goes after ya try it… I’d absolutely love to hear :).
Wow I love the rhubarb, berry, Macadamia combo!!! They were so moist and yummy! Loveeee the pics to :)!!! 🍓🍒😘
You are simply too cute Jacqueline!!! Thank ya so much for the super sweet feedback! Really appreciate it!