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Big Ray's Cherry Rhubarb Coffee Bars

Rated as 3.5 out of 5 Stars

"Mom gave me the original recipe which is kind of a cross between a coffee cake and dessert bar, using a strawberry-rhubarb combination, but I changed it to one with cherry, which I think gives it a richer flavor."
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1 h 20 m servings 465
Original recipe yields 18 servings (1 9x13-inch baking dish)


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  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.


  • Cook's Note:
  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

Per Serving: 465 calories; 16.4 75.9 4.9 62 300 Full nutrition

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Loved it, used less sugar for my wife, she gave it 9/10