These rhubarb cherry crumb bars are the ultimate easy summer dessert. Loaded with tart rhubarb and sweet cherries in between an almond shortbread crust.
RHUBARB CHERRY CRUMB BARS
I love a crumb bar. Anything that is buttery and can seem somewhat like a pie without having to actually make a pie is my kind of jam. And then the rhubarb and cherry combo is so good! Its tart, but not too tart, and sweet, but not too sweet. You can throw some ice cream on them, or stand at your kitchen counter devouring them little by little. Either way these bars are not to be missed this summer!
HOW TO MAKE THESE RHUBARB CHERRY CRUMB BARS
These bars are so easy to make, you just add all the crumb ingredients together in one bowl and stir. Minimal effort and all the good taste!
- Preheat oven to 375 F, line and spray an 8x8 baking pan.
- Melt ½ cup butter and allow to cool.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, almond extract and zest. Add melted butter and mix together until a nice slightly sticky and crumbly dough forms.
- Place ⅔ of the dough into the bottom of the baking pan. Press down to form a flat crust for the bars. Set aside the rest of the dough for the topping.
- In another medium bowl combine cherries, rhubarb, sugar, cornstarch and lemon juice.
- Pour into baking pan on top of the crust. Sprinkle remaining dough on the top of the fruit filling. Sprinkle turbinado sugar on top of it all.
- Bake for about 25 minutes or until the top crumble is starting to brown a little.
- Allow to cool before cuting. Can serve with ice cream or whip cream.
INGREDIENTS NEEDED
- Butter
- Flour
- Sugar
- Baking Powder
- Salt
- Almond Extract
- Lemon
- Turbinado Sugar
- Cherries
- Rhubarb
- Cornstarch
HOW TO STORE BARS
These bars are best if stored in the fridge to keep the crust crisp and the filling chilled. If you don't want to eat them cold you can remove a few hours before serving, or warm in the oven again for about 10 minutes at 300 F.
If stored in the fridge these bars should keep fresh for about 3 days. You can also store them in the freezer to last for longer.
If you love cherry desserts you would also love my Cherry Chocolate Chip Blondies.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Rhubarb Cherry Crumb Bars
Ingredients
For the Crust and Topping:
- ½ cup butter melted and cooled
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon almond extract
- zest of ½ lemon
- turbinado sugar for sprinkling on top
For the Filling:
- 1½ cups cherries (about 27 cherries) pitted and halved
- 1 cup rhubarb diced
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 375 F, line and spray an 8x8 baking pan.
- Melt ½ cup butter and allow to cool.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, almond extract and zest. Add melted butter and mix together until a nice slightly sticky and crumbly dough forms.
- Place ⅔ of the dough into the bottom of the baking pan. Press down to form a flat crust for the bars. Set aside the rest of the dough for the topping.
- In another medium bowl combine cherries, rhubarb, sugar, cornstarch and lemon juice.
- Pour into baking pan on top of the crust. Sprinkle remaining dough on the top of the fruit filling. Sprinkle turbinado sugar on top of it all.
- Bake for about 25 minutes or until the top crumble is starting to brown a little.
- Allow to cool before cuting. Can serve with ice cream or whip cream.
Lora
These bars are excellent!! Will definitely be making these again soon.
brooke
Yay! Thank you so much!!
Jh
Tried this recipe with a bottle of Persian sour cherries (torchi) and rhubarb and it turned out perfectly. Thank you!
Shan
This recipe looks great! I don’t have any almond extract. Can I substitute a bit of brandy or maybe vanilla extract?
brooke
Yes! I've done it with vanilla before and it was great. Brandy might be also, just haven't tried!
MB
Can these be frozen once cooked?
brooke
Yes!