Big Ray's Cherry Rhubarb Coffee Bars

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


  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.

04/18/2018
Big Ray's Cherry Rhubarb Coffee Bars, recipe PT15M PT1H 5 455 calories

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