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Ukrainian Chereshnyanyk Cherry bars

Rated as 3.56 out of 5 Stars

"Any fresh fruit may be used with this pastry base. For quick and sure results use a canned cherry pie filling. Quick and easy cake, and tasty too."
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Ingredients

50 m servings 150
Original recipe yields 20 servings (20 bars)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour, sugar, salt and baking soda. Cut in butter using a fork or your fingers until butter pieces are the size of small peas. Combine the lemon juice, lemon zest, and light cream; mix lightly into the dry mixture until a soft dough forms. Transfer to the prepared pan, and pat into the bottom and slightly higher on the sides to hold in the filling. Spread the cherry pie filling over the top.
  3. Bake for 35 minutes in the preheated oven, or until crust at the edges is golden. Cool completely before cutting into squares.

Footnotes

  • Variation
  • Any type of fresh fruit may be used in this dessert, just toss with enough sugar to sweeten. When using very juicy fruit, add a little flour to it to prevent the juice from running out.

Nutrition Facts


Per Serving: 150 calories; 4.7 25.4 1.5 12 144 Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this with fresh cherries, tried with both sweet and sour cherries. I just added more sugar and some flour to the sour cherries. I also saved some of the batter to put on top before baking....

Most helpful critical review

I didn't have cream, so I also replace it with milk. I was surprised to have more of a batter than a dough. It was good, but turned out more like a cobbler.

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Made this with fresh cherries, tried with both sweet and sour cherries. I just added more sugar and some flour to the sour cherries. I also saved some of the batter to put on top before baking....

This was very good, but not quite what I thought it would be. From the "bar" name, I expected to get something harder, like a cookie. Instead, it was more towards a sponge-cake (not nearly as so...

My husband cannot stop raving about this recipe-he says they are super delicious, awesome!! The only change I made was to use 1 cup milk instead of light cream.

I didn't have cream, so I also replace it with milk. I was surprised to have more of a batter than a dough. It was good, but turned out more like a cobbler.

I did not like it at all... It wasnt that great/ maybe i followed the recipe wrong but, I thought I did everything correctly.

I used strawberries & won't do that again. Next time I'm going to try apples with brown sugar & cinnamon or blueberry pie filling.

I have made this several times and love it. I use heavy cream in place of light cream. I have never added the grated lemon zest, but only because I'm too lazy to do it! HA! Everyone raves abou...

I sprinkled a handful of white chocolate chips on top of the cherry pie filling, which was delicious, but I found the cake-base to be rather tough. When I made it, it certainly wasn't of a consi...

awesome, they taste just like the ones my grandma used to make