Ingredients
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1 1/4 cups all-purpose flour, plus extra to dust pan
1 1/4 cups sugar
1 tsp vanilla extract
2 1/2 cups butter
5 None eggs
2 tsp baking powder
1 1/2 cups ground almonds
1/2 cup milk, divided
1/2 cup cocoa powder, plus extra for dusting
1 2/3 lbs rhubarb, chopped
1/2 cup powdered sugar
14 oz cream cheese
Preparation
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Preheat the oven to 325\u00b0F. Grease a 13 x 15 inch cake pan and dust with flour. Beat the sugar, vanilla extract and 1 1/3 cups butter until creamy. Beat in the eggs one at a time. Mix the flour, baking powder and almonds together and gradually beat in, alternating with 5 tbsp milk. Divide in half.
Spoon one half of the batter into the pan and smooth out. To the remaining batter, beat in the cocoa powder and 4 tbsp milk. Spread over the light batter. Top with the rhubarb. Bake for 25 mins, or until a skewer comes out clean. Allow to cool.
Beat the powdered sugar and remaining butter until creamy, and stir in the cream cheese. Spread over the bar cookies in a wavy pattern. Dust with cocoa powder, cut into 24 bars and serve.
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