1 1/2 pounds rhubarb stalks, cut into 1/2-inch pieces (about 6 cups)
2 cups granulated sugar
2 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon fine salt
2 sticks (8 ounces) frozen unsalted butter
2 large egg yolks
2/3 cup whole unsalted almonds, toasted and coarsely chopped
Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 to 10 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes. Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Dump the dough on to a piece of plastic wrap, and shape into a flat disk. Wrap tightly, and refrigerate for at least 30 minutes.
Heat the oven to 375°F and arrange a rack in the middle.
Evenly crumble the chilled dough over the bottom of a glass 13-by-9-inch baking dish, then firmly press it into the dish using the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup evenly over the top (try to avoid the very edges of the dish). Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 35 to 40 minutes. Let cool completely
before cutting into 2-inch bars.
Recipe shared from: http://www.chow.com/recipes/11800-rhubarb-almond-bars