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The raspberry rhubarb bars cut into square on parchment paper, with 1 square missing.
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5 from 16 votes

Berry-licious Macadamia Rhubarb Bars

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!
Prep Time30 mins
Cook Time45 mins
Course: Dessert
Cuisine: Californian
Servings: 16

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.