Big Ray's Cherry Rhubarb Coffee Bars Recipe

Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook stirring often for 5 minutes.

Mix 1 cup sugar and cornstarch together in a bowl; stir into rhubarb mixture. Cook and stir until rhubarb mixture is thickened and bubbling about 5 minutes. Stir in pie filling; remove from heat and cool filling about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine 3 cups flour 1 cup sugar baking powder baking soda and salt in a large bowl; cut in 1 cup cubed butter until mixture resembles fine crumbs.

Beat buttermilk eggs and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.

Spread a little more than half of the batter into the prepared baking dish; top with cherry-rhubarb filling. Drop teaspoonfuls of remaining batter over filling.

Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; cut in 1/2 cup cubed butter until mixture resembles coarse crumbs. Sprinkle mixture over batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean 40 to 45 minutes.