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How to Make Big Ray's Cherry Rhubarb Coffee Bars - A Step-by-Step Guide

Welcome to Big Ray's kitchen, where we believe that the best way to start your day is with a delicious, home-baked treat. Today, we're excited to share a recipe for Cherry Rhubarb Coffee Bars that will have your taste buds dancing and your morning off to a perfect start. These bars are a delightful combination of sweet and tart flavors, with a crumbly, buttery crust and a juicy cherry rhubarb filling that will have you coming back for seconds.

Cherry and rhubarb are a classic flavor p...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 18
  • Yield: 1 9x13-inch baking dish

  • Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 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.
  • Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

    • Nutrition

    466 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 62mg
    • Sodium: 300mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 2g
    • Total Sugars: 40g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 70mg
    • Iron: 2mg
    • Potassium: 181mg

    Categories

    Cherry recipes
    Rhubarb recipes