📖 Instructions

1. First things first: Preheat your oven to 375°F (190°C). This is crucial. Don't skip it. While the oven heats, grease and flour a 9x13 inch baking pan. This will prevent sticking and make your life much easier later.
2. Now, let’s tackle the crust. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix everything together. If you are using a bowl, just combine those ingredients with a whisk.
3. Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs. The butter should be evenly distributed. If you are doing this manually, use a pastry blender to cut in the butter. The texture should be like a coarse meal with small peas of butter.
4. Gradually add the ice water, one tablespoon at a time, pulsing (or mixing with a fork) until the dough just comes together. Be careful not to overmix; you want to keep the butter cold.
5. Press half of the dough into the prepared baking pan. Use your fingers to create an even layer. Dock the crust with a fork to prevent it from puffing up during baking. Blind bake the crust for 15 minutes. This par-baking step ensures a crisp bottom crust.
6. While the crust is baking, prepare the filling. In a large bowl, combine the rhubarb, quince, granulated sugar, flour, lemon zest, lemon juice, and almond extract. Toss gently to coat the fruit evenly. The fruit should be well combined with the sugar and flour mixture.
7. Remove the par-baked crust from the oven and spread the rhubarb quince filling evenly over it. I like to go right up to the edges
8. Crumble the remaining dough over the filling. You can do this by squeezing small clumps of dough between your fingers. Try to distribute the crumbles evenly over the fruit. It can be a little rough, that doesn't matter!
9. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it; every oven is different. If the top starts to brown too quickly, cover it loosely with foil.
10. Let the bars cool completely in the pan before cutting into squares. This allows the filling to set and prevents the bars from falling apart. I leave them on the counter for a while, then put them in the fridge to chill. Cold bars are the best!
11. Dust with powdered sugar before serving, if desired. This adds a touch of sweetness and makes them look extra pretty. (Though they're beautiful without it, too!) Serve and enjoy!