Big Ray'S Cherry Rhubarb Coffee Bars Recipe

Name: Big Ray'S Cherry Rhubarb Coffee Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

2305

kcal

Calories

121

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Rhubarb Filling:, 4 cups chopped rhubarb, 2 tablespoons lemon juice, 1 cup white sugar, and more.

Yes, Big Ray'S Cherry Rhubarb Coffee Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big Ray'S Cherry Rhubarb Coffee Bars

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