Description
Learn how to make delicious Ruby Red Cherry Bars That Disappear. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 ¾ cups all-purpose flour (substitute with whole wheat pastry flour for a nuttier flavor)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen pitted cherries (if frozen, thaw and drain well; canned cherries can work in a pinch)
- ¾ cup cherry preserves or jam (look for one with visible fruit pieces for texture)
- 2 tablespoons cornstarch (to thicken the cherry filling)
- 1 tablespoon lemon juice (fresh is best, but bottled works too)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to blend the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This is key for a flaky, buttery crust.
- In a small bowl, beat the egg with the vanilla extract. Add this to the flour-butter mixture and gently mix until the dough starts coming together. Don’t overwork it—think gentle folding rather than vigorous stirring.
- Press about two-thirds of the dough evenly into the bottom of your prepared pan. I like to use my hands for this part, pressing firmly to create an even layer that will hold up to the cherry filling.
- In another bowl, toss the cherries with cornstarch and lemon juice. This ensures the filling thickens nicely without turning runny as it bakes.
- Spread the cherry preserves evenly over the crust, then spoon the cherry mixture on top, distributing it as evenly as possible.
- Crumble the remaining dough over the cherry filling. It doesn’t have to be perfect—those rustic chunks add great texture and charm.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges. Keep an eye on it after 40 minutes, especially if your oven runs hot.
- Remove from oven and let the bars cool completely in the pan on a wire rack. This step is important to let the filling set so your bars cut cleanly.
- Once cool, lift the bars out using the parchment overhang and cut into 12 squares. Dust with powdered sugar if you like a little extra sweetness and a pretty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Ruby Red Cherry Bars That Disappear, recipe, cooking, food
