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Home » Recipes » Brownies & Bars

Rhubarb Cherry Crumb Bars

June 23, 2021 by brooke 7 Comments

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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 cut with fresh fruit on the sides

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!

bars stacked with a cherry on top

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.
ingredients for bars
crust and filling ingredients
crust of the bars placed into pan
crust pushed into pan
  • 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.
rhubarb cherry crumble bars assembled but not baked
before baking
rhubarb cherry crumble bars freshly baked
after baking

INGREDIENTS NEEDED

  • Butter
  • Flour
  • Sugar
  • Baking Powder
  • Salt
  • Almond Extract
  • Lemon
  • Turbinado Sugar
  • Cherries
  • Rhubarb
  • Cornstarch
bars stacked on a plate with ice cream

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.

rhubarb cherry crumb bars cut and scattered all over with some cherries in the corner

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 cut with fresh fruit on the sides.

Rhubarb Cherry Crumb Bars

brooke
These rhubarb cherry crumb bars are the ultimate easy summer dessert. Loaded with tart rhubarb and sweet cherries in between an almond shortbread crust.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 12
Calories 177 kcal

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.

Notes

You can double this recipe and bake in a 9x13 pan if wanting to serve more people. Just add about 5 minutes on to your bake time.
This can easily be done with other fruits if you aren't able to get cherries or rhubarb. It can also be done with frozen fruit. Just allow the fruit to thaw completely before using and try to squeeze off extra moisture.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Serving: 1servingCalories: 177kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 183mgPotassium: 88mgFiber: 1gSugar: 12gVitamin A: 258IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Keyword bars, cherry, crumble, pie, rhubarb
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Lora

    June 19, 2022 at 8:11 pm

    5 stars
    These bars are excellent!! Will definitely be making these again soon.

    Reply
    • brooke

      June 20, 2022 at 11:14 am

      Yay! Thank you so much!!

      Reply
  2. Jh

    July 01, 2022 at 6:56 pm

    5 stars
    Tried this recipe with a bottle of Persian sour cherries (torchi) and rhubarb and it turned out perfectly. Thank you!

    Reply
  3. Shan

    July 03, 2022 at 2:53 pm

    This recipe looks great! I don’t have any almond extract. Can I substitute a bit of brandy or maybe vanilla extract?

    Reply
    • brooke

      July 03, 2022 at 3:04 pm

      Yes! I've done it with vanilla before and it was great. Brandy might be also, just haven't tried!

      Reply
  4. MB

    July 19, 2022 at 11:38 am

    Can these be frozen once cooked?

    Reply
    • brooke

      July 19, 2022 at 1:39 pm

      Yes!

      Reply

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Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

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