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strawberry rhubarb + tahini mascarpone crumble bars

these bars are filled with layers of strawberry rhubarb jam and creamy tahini mascarpone, and topped with a cardamon spiced crumble.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 1 8X8

Equipment

Ingredients
  

brown butter almond flour crust

  • 12 tbsp unsalted butter, browned (reduced down to 113g) sub with 8 tablespoon melted butter (113g)
  • 2 c almond flour (224g)
  • ¼ c granulated sugar (50g)
  • ½ tsp salt

strawberry rhubarb jam

  • 1 ½ c strawberries, quartered with leaves and stems removed
  • 1 c rhubarb, sliced into ½" slices (~ 2 large stalks)
  • ½ c water
  • 1 c granulated sugar (200g)

tahini mascarpone

  • 8 oz mascarpone, room temperature
  • ½ c tahini, well stirred (112g)
  • c sugar (74g)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ tsp almond extract

tahini oat crumble

  • 1 c oats (90g)
  • ½ c all purpose flour (60g) sub with flour of choice
  • ¾ c light brown sugar (165g)
  • ½ c unsalted butter, melted (113g)
  • ½ tsp ground cardamon
  • ½ tsp salt

Instructions
 

brown butter almond flour crust

  • Line 8X8 baking pan with parchment paper and preheat oven to 350F. Whisk together dry ingredients. Set aside.
  • To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into dry ingredients (almond flour, sugar and salt). MIx well to combine. Press into parchment lined baking pan. Bake at 350F for 10 minutes. Cool to room temperature.

strawberry rhubarb jam

  • Combine all ingredients in a medium sauce pan. Bring to a boil. Reduce down to simmer and cookfor 25-30 minutes. Jam should easily coat the back of the spoon or spatula. Pour into measuring cup. It should measure about 1 cup. If its significantly over, cook down a bit longer. Let cool to room temperature, about 20 minutes.

tahini mascarpone

  • In a stand mixer, fitted with whisk attachment, whisk together sugar, tahini and mascarpone until smooth and creamy. Go slowly at first. Going too fast at the beginning can break the cheese. Once fully incorporated, increase to medium speed, then to high for 3-4 minutes. Add egg and extracts. Whisk addtional minute.

oat crumble

  • Mix all ingredients together using your hands. It should resemble a coarse crumble, with some small sand like pieces and some larger pebble size pieces. Place in fridge until ready to top with bars.

assembling the bars

  • Spread tahini mascarpone layer on top of the cooled par baked almond flour crust. Drop spoonsful of cooled jam on top of the tahini mascarpone. Spread the jam, without moving the tahini mascarpone. Top with the chilled crumble topping. Bake at 350F for 25-30 minutes. Remove from the oven. Cool to room temperature. Chill in the fridge for 3-4 hours.
Keyword baked fruits, cookie bars, crumble bars, strawberry rhubarb crumble
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