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Big Ray’s Cherry Rhubarb Coffee Bars Recipe

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Big Ray’s Cherry Rhubarb Coffee Bars Recipe

Directions

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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
  • Methods :

  • Step 1

    Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes.

  • Step 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.

  • Step 3

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

  • Step 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.

  • Step 5

    Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.

  • Step 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.

  • Step 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.

  • Step 8

    Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

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