Big Ray's Cherry Rhubarb Coffee Bars
These cherry-rhubarb bars are a cross between coffee cake and dessert bar and are a delightful treat with a hot cup of tea or coffee.
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 4cups chopped rhubarb
- 2tablespoons lemon juice
- 1cup white sugar
- ⅓cup cornstarch
- 1(20 ounce) can cherry pie filling
- 3cups all-purpose flour
- 1cup white sugar
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup cold butter, cubed
- 1cup buttermilk
- 2eggs, lightly beaten
- 1teaspoon vanilla extract
- 1 ½cups white sugar
- 1 ½cups all-purpose flour
- ½cup cold butter, cubed
Instructions
Step 1
Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes.Step 2
Mix 1 cup sugar and cornstarch together in a bowl; stir into rhubarb mixture. Cook and stir until rhubarb mixture is thickened and bubbling, about 5 minutes. Stir in pie filling; remove from heat and cool filling, about 10 minutes.Step 3
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.Step 4
Combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl; cut in 1 cup cubed butter until mixture resembles fine crumbs.Step 5
Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.Step 6
Spread a little more than half of the batter into the prepared baking dish; top with cherry-rhubarb filling. Drop teaspoonfuls of remaining batter over filling.Step 7
Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; cut in 1/2 cup cubed butter until mixture resembles coarse crumbs. Sprinkle mixture over batter.Step 8
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.