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–+ servings
rhubarb cherry crumb bars cut with fresh fruit on the sides.

Rhubarb Cherry Crumb Bars

Brooke Homec
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 5 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 177 kcal

Ingredients
 

For the Crust and Topping:

  • ½ cup (113.5 g) butter melted and cooled
  • 1½ cups (210 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon (0.5 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 teaspoon almond extract
  • zest of ½ lemon
  • turbinado sugar for sprinkling on top

For the Filling:

  • 1½ cups (207 g) cherries (about 27 cherries) pitted and halved
  • 1 cup (122 g) 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
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