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Big Ray's Cherry Rhubarb Coffee Bars
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Delicious cherry-rhubarb bars, a perfect blend of coffee cake and dessert, pair wonderfully with a hot cup of tea or coffee.
Ingredients:
  • 4 cups chopped rhubarb
  • 2 tablespoons lemon juice
  • 1 cup white sugar
  • 0.33333334326744 cup cornstarch
  • 1 (20 ounce) can cherry pie filling
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1.5 cups white sugar
  • 1.5 cups all-purpose flour
  • 0.5 cup cold butter, cubed
Instructions:
  • In a large saucepan, gently simmer rhubarb with fresh lemon juice, stirring frequently, for 5 minutes.
  • In a bowl, combine 1 cup sugar and cornstarch. Add the mixture to the rhubarb, stir constantly until thickened and bubbling, for about 5 minutes. Then stir in the pie filling, remove from heat, and let the filling cool for about 10 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish.
  • In a large bowl, blend together 3 cups of flour, 1 cup of sugar, baking powder, baking soda, and salt. Add 1 cup of cubed butter and mix until the mixture resembles fine crumbs.
  • In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour into the flour mixture and stir until just combined.
  • Pour slightly more than half of the batter into the baking dish lined with parchment paper. Add the cherry-rhubarb filling on top. Spoon small dollops of the remaining batter over the filling.
  • Mix together 1 1/2 cups of sugar and 1 1/2 cups of flour in a bowl. Add 1/2 cup of cubed butter and blend until the mixture looks like coarse crumbs. Sprinkle over the batter.
  • Bake in the oven until a toothpick comes out clean, about 40-45 minutes.

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