Big Rays Cherry Rhubarb Coffee Bars: A Sweet & Tart Treat!

Summer’s bounty offers a delightful array of fruits and flavors, and what better way to celebrate than with a homemade treat? These Big Rays Cherry Rhubarb Coffee Bars combine the tangy kick of rhubarb, the sweet burst of cherries, and the subtle warmth of coffee, all nestled in a buttery, crumbly crust. This recipe is a delightful twist on the classic coffee cake, perfect for breakfast, brunch, or an afternoon pick-me-up. Named after the joy and generous spirit of sharing that comes with a large batch, these bars are sure to be a crowd-pleaser.

Why You’ll Love These Cherry Rhubarb Coffee Bars

* **Flavor Explosion:** The combination of tart rhubarb, sweet cherries, and coffee creates a complex and utterly delicious flavor profile.
* **Perfect Texture:** The buttery shortbread crust complements the juicy fruit filling and the crumbly topping, providing a delightful textural contrast.
* **Easy to Make:** While there are a few steps, this recipe is surprisingly straightforward and doesn’t require any special equipment.
* **Great for Sharing:** This recipe makes a generous batch of bars, perfect for sharing with friends, family, or coworkers.
* **Versatile:** You can easily adapt this recipe to use different fruits or toppings based on your preferences.

## The Inspiration Behind Big Rays Cherry Rhubarb Coffee Bars

The name “Big Rays” comes from the idea of abundance and generosity. These bars are meant to be shared, bringing joy and a comforting, homemade touch to any gathering. Rhubarb and cherries are a classic pairing, their tartness and sweetness balancing each other perfectly. The addition of coffee elevates the flavor, adding a subtle depth and richness that complements the fruits beautifully. The coffee also enhances the other flavors and works as a perfect element that ties all ingredients together. These bars are ideal for breakfast, brunch, or as an afternoon snack. They pair perfectly with a cup of coffee or tea, making them a delightful treat any time of day.

## Ingredients You’ll Need

### For the Crust:

* 2 cups (250g) all-purpose flour
* 3/4 cup (150g) granulated sugar
* 1/2 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, cold and cubed
* 1 large egg
* 1 teaspoon vanilla extract

### For the Filling:

* 2 cups (about 200g) fresh or frozen rhubarb, chopped
* 1 1/2 cups (about 200g) fresh or frozen pitted cherries, halved or quartered if large
* 1/2 cup (100g) granulated sugar
* 2 tablespoons cornstarch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract (optional, but recommended)

### For the Coffee Crumb Topping:

* 1/2 cup (60g) all-purpose flour
* 1/4 cup (50g) packed light brown sugar
* 1/4 cup (50g) granulated sugar
* 1/4 teaspoon ground cinnamon
* 1/4 cup (1/2 stick or 57g) unsalted butter, cold and cubed
* 1 tablespoon instant coffee granules or finely ground coffee beans

## Equipment Needed

* 9×13 inch baking pan
* Parchment paper (optional, for easy removal)
* Mixing bowls
* Pastry blender or food processor (optional, for making the crust)
* Measuring cups and spoons
* Sharp knife
* Cutting board

## Step-by-Step Instructions

### Step 1: Prepare the Crust

1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt.
2. **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use a food processor and pulse until the mixture resembles coarse crumbs.
3. **Add wet ingredients:** In a small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour mixture and mix until just combined. Do not overmix.
4. **Press into the pan:** Press the dough evenly into the bottom of a 9×13 inch baking pan. You can line the pan with parchment paper for easier removal, but it’s not necessary. Use your fingers or the bottom of a measuring cup to create a smooth, even crust.
5. **Pre-bake the crust:** Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden brown. This step is crucial for preventing a soggy bottom.

### Step 2: Make the Filling

1. **Combine ingredients:** In a large bowl, combine the chopped rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Gently toss to coat the fruit evenly.
2. **Let it sit:** Allow the filling to sit for about 10-15 minutes. This will allow the sugar to draw out some of the juices from the fruit, creating a slightly thickened sauce.

### Step 3: Prepare the Coffee Crumb Topping

1. **Combine dry ingredients:** In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
2. **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor, pulsing until the mixture is crumbly.
3. **Add the coffee:** Stir in the instant coffee granules or finely ground coffee beans. The coffee adds a wonderful depth of flavor and aroma to the topping.

### Step 4: Assemble and Bake the Bars

1. **Pour in the filling:** Pour the cherry rhubarb filling evenly over the pre-baked crust.
2. **Sprinkle the topping:** Sprinkle the coffee crumb topping evenly over the filling.
3. **Bake the bars:** Bake the bars in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
4. **Cool completely:** Let the bars cool completely in the pan before cutting into squares. This is important because the filling needs time to set up. Cooling the bars completely will also allow the flavors to meld together and intensify. You can speed up the cooling process by placing the pan in the refrigerator for a couple of hours.

### Step 5: Cut and Serve

1. **Cut into bars:** Once the bars are completely cool, use a sharp knife to cut them into squares or rectangles.
2. **Serve:** Enjoy these Big Rays Cherry Rhubarb Coffee Bars as a delightful treat for breakfast, brunch, or an afternoon snack. They are delicious on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

## Tips for the Best Cherry Rhubarb Coffee Bars

* **Use cold butter:** Cold butter is essential for creating a flaky crust and a crumbly topping. Make sure your butter is very cold before using it in the recipe. You can even freeze the butter for a few minutes before cutting it into cubes.
* **Don’t overmix:** Overmixing the crust dough can result in a tough crust. Mix the dough until just combined.
* **Pre-bake the crust:** Pre-baking the crust prevents a soggy bottom. Make sure to bake the crust until it is lightly golden brown before adding the filling.
* **Adjust sweetness:** Adjust the amount of sugar in the filling according to your preference and the tartness of the rhubarb and cherries. If your rhubarb is very tart, you may want to add a bit more sugar.
* **Use fresh or frozen fruit:** You can use fresh or frozen rhubarb and cherries in this recipe. If using frozen fruit, thaw it slightly and drain off any excess liquid before using it in the filling.
* **Add nuts:** For extra flavor and texture, you can add chopped nuts, such as almonds or pecans, to the crumb topping.
* **Vary the spice:** Feel free to experiment with different spices in the crumb topping. Nutmeg, cardamom, or ginger would all be delicious additions.
* **Make it vegan:** To make this recipe vegan, use a vegan butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the crust. Use cornstarch to thicken the fruit filling.
* **Storage:** Store leftover coffee bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
* **Freezing:** These bars freeze well. Cut them into individual squares, wrap them tightly in plastic wrap, and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator or at room temperature before serving.

## Variations and Substitutions

* **Other Fruits:** Feel free to experiment with different fruits in the filling. Strawberries, blueberries, raspberries, or apples would all be delicious substitutes for the cherries. You can also use a combination of fruits.
* **Citrus Zest:** Add a tablespoon of orange or lemon zest to the crust or the crumb topping for a bright, citrusy flavor.
* **Chocolate Chips:** Stir in 1/2 cup of chocolate chips to the filling for a decadent treat.
* **Different Extracts:** Experiment with different extracts in the filling, such as almond extract, rum extract, or maple extract.
* **Spice it Up:** Add a pinch of cayenne pepper to the filling for a hint of spice.
* **Coffee Extract:** Instead of instant coffee granules, you can use 1 teaspoon of coffee extract in the crumb topping.
* **Nutmeg:** A dash of nutmeg in the crumb topping adds warmth.
* **Maple Syrup:** Substitute some of the sugar in the filling with maple syrup for a richer flavor.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure the blend contains xanthan gum, or add a teaspoon to the dry ingredients.

## Serving Suggestions

These Big Rays Cherry Rhubarb Coffee Bars are delicious on their own, but here are a few serving suggestions to elevate your experience:

* **Warm with Ice Cream:** Serve the bars warm with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Coffee or Tea:** Pair the bars with a hot cup of coffee or tea.
* **Brunch Platter:** Include the bars on a brunch platter with other breakfast favorites, such as eggs, bacon, and fruit.
* **Gift Giving:** Package the bars in a pretty box or tin and give them as a homemade gift.
* **Potluck Dessert:** Bring the bars to a potluck or picnic.
* **Elevate with Drizzle:** Drizzle with a simple glaze made of powdered sugar and milk or lemon juice.

## Nutritional Information (Approximate)

(Per bar, based on a batch of 24 bars):

* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 8-10g
* Cholesterol: 40-50mg
* Sodium: 100-150mg
* Carbohydrates: 35-40g
* Sugar: 20-25g
* Protein: 3-4g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Conclusion

Big Rays Cherry Rhubarb Coffee Bars are a delightful treat that’s perfect for sharing. The combination of tart rhubarb, sweet cherries, and coffee creates a flavor explosion that’s sure to please. With their buttery crust, juicy filling, and crumbly topping, these bars are a textural delight. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible coffee bars. You won’t be disappointed! These are more than just a dessert; they’re a celebration of seasonal flavors and the joy of sharing good food with loved ones.

Enjoy!