Big Ray's Cherry Rhubarb Coffee Bars recipe

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Ingredients

4 cups chopped rhubarb
2 tablespoons lemon juice
1 cup white sugar
⅓ cup cornstarch
1 (20 ounce) can cherry pie filling
3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup cold butter, cubed
1 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups white sugar
1 ½ cups all-purpose flour
½ cup cold butter, cubed

Nutrition Info

465.5 calories
carbohydrate: 75.9 g
cholesterol: 61.9 mg
fat: 16.4 g
fiber: 1.5 g
protein: 4.9 g
saturatedFat: 10 g
servingSize: -
sodium: 300.3 mg
sugar: 40 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rhubarb and lemon juice in a large saucepan over medium-low heat, cook, stirring often, for 5 minutes.

  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.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  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.

  5. Beat buttermilk, eggs, and vanilla extract together in a separate bowl, add to flour mixture and stir just until batter is moistened.

  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.

  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.

  8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

Mom gave me the original recipe which is kind of a cross between a coffee cake and dessert bar, using a strawberry-rhubarb combination, but I changed it to one with cherry, which I think gives it a richer flavor.

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