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 caloriescarbohydrate: 75.9 gcholesterol: 61.9 mgfat: 16.4 gfiber: 1.5 gprotein: 4.9 gsaturatedFat: 10 gservingSize: -sodium: 300.3 mgsugar: 40 gtransFat: : -unsaturatedFat: : -
Directions Big Ray's Cherry Rhubarb Coffee Bars
Directions
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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.