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Description
These cherry rhubarb pie bars combine the tartness of rhubarb with the sweetness of cherries, all in an easy-to-eat bar form.
Ingredients
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- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups chopped rhubarb
- 2 cups pitted cherries, halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine flour, 1/2 cup sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together egg and vanilla extract. Add to the flour mixture and mix until just combined.
- Press half of the dough into the prepared pan to form the crust.
- In a separate bowl, combine rhubarb, cherries, 1/2 cup sugar, cornstarch, and almond extract. Mix well.
- Spread the cherry rhubarb mixture evenly over the crust.
- Crumble the remaining dough over the filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool completely before cutting into bars.
Notes
- For a crispier crust, blind bake the crust for 10 minutes before adding the filling.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- Add a streusel topping for extra sweetness and texture.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg