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Big Ray's Cherry Rhubarb Coffee Bars

"Mom gave me the authentic recipe that is sort of a cross between a espresso cake and dessert bar, using a strawberry-rhubarb aggregate, however I modified it to at least one with cherry, which I suppose gives it a richer taste."

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:
• three cups all-cause flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• half teaspoon salt
• 1 cup cold butter, cubed
• 1 cup buttermilk
• 2 eggs, lightly overwhelmed
• 1 teaspoon vanilla extract
• Topping:
• 1 1/2 cups white sugar
• 1 1/2 cups all-motive flour
• 1/2 cup cold butter, cubed

Instructions :

Prep : 20M	Cook : 18M	Ready in : 1H20M

• Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook dinner, stirring regularly, for 5 mins.
• Mix 1 cup sugar and cornstarch collectively in a bowl; stir into rhubarb mixture. Cook and stir till rhubarb mixture is thickened and bubbling, approximately five mins. Stir in pie filling; put off from warmness and cool filling, about 10 minutes.
• Preheat oven to 350 ranges F (a hundred seventy five degrees C). Grease a 9x13-inch baking dish.
• Combine three cups flour, 1 cup sugar, baking powder, baking soda, and salt in a big bowl; reduce in 1 cup cubed butter till aggregate resembles quality crumbs.
• Beat buttermilk, eggs, and vanilla extract together in a separate bowl; upload to flour mixture and stir just till batter is moistened.
• Spread a bit greater than half of the batter into the organized baking dish; pinnacle with cherry-rhubarb filling. Drop teaspoonfuls of closing batter over filling.
• Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; reduce in half of cup cubed butter till aggregate resembles coarse crumbs. Sprinkle mixture over batter.
• Bake within the preheated oven until a toothpick inserted inside the middle comes out easy, forty to 45 minutes.

Notes :

• If using frozen rhubarb, degree rhubarb whilst nonetheless frozen, then thaw completely. Drain in a colander, however do no longer press liquid out.

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