Big Ray's Cherry Rhubarb Coffee Bars
Description
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.
Ingredients
•
4 cups chopped rhubarb
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2 tablespoons lemon juice
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1 cup white sugar
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1/3 cup cornstarch
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1 (20 ounce) can cherry pie filling
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3 cups all-purpose flour
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1 cup white sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup cold butter, cubed
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1 cup buttermilk
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2 eggs, lightly beaten
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1 teaspoon vanilla extract
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1 1/2 cups white sugar
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1 1/2 cups all-purpose flour
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1/2 cup cold butter, cubed
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.