Because it’s Monday, I think we deserve a slice of homemade pie.
But, ideally, without all the actual work of having to make a pie.
So here I am today, proposing to you that we indulge our sweet tooth with these Cherry-Rhubarb Pie Bars instead. I hope you say “yes”.
Kind of like a cross between a fruit pie and a shortbread tart, these Cherry-Rhubarb Pie Bars might just be my new favorite Summer dessert (at least until I find my next favorite dessert). Sweet. But not overly so. With a good mix of textures to keep each bite interesting. AND they turned out to be the most perfect shade of pink (#millenialpink). Obviously, I’m feeling all the feels over these babies.
I also can’t stress enough how easy these are to prepare. No rolling, chilling or crimping required. And the fact that this recipe feeds a crowd (you get a whole 9 X 13-inch pan), makes these treats ideal for backyard gatherings and poolside parties. Or toss a couple in your picnic basket and get your butt to the beach. You’ll be glad you did!
As it turns out, rhubarb and cherries are a pretty good pairing. I’ve done the classic rhubarb + strawberries many times. And last year I played with rhubarb + raspberries. But this was my first time adding cherries to the equation. I’m not sure why I never thought to do that before. It seems kind of obvious to me now. But there is no sense in lamenting about the past. Instead, I’m excited to move forward and explore this combination in other recipes. And with cherry season on the horizon, now is the perfect time to do just that.
I also tried using pistachio meal for the first time (which I just made myself by finely grinding shelled pistachios in my food processor) instead of almond or hazelnut meal, which I typically reach for when baking. The pistachio meal compliments the rhubarb and cherries nicely. And I encourage you to give it a try. But if you’re not feeling it, you can substitute it with something else. These pie bars are very forgiving.
I’m sharing these Cherry-Rhubarb Pie Bars as part of our monthly Eat Seasonal round-up organized by Becky from Vintage Mixer. At the start of each month, myself and some of my blogging friends create new recipes (links below!) highlighting all the wonderful fruits and vegetables that are currently in season. Additionally, Becky posts an extensive list of recipe suggestions over on her monthly seasonal eating guide. I hope you check them all out and find some inspiration for the month of June!
For the Crust and Topping
- 2 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- Zest from 1 lemon
- 1 cup (16 tablespoons) unsalted butter, cubed and chilled
- 1 egg
- 2 tsp. vanilla extract
For the Filling
- 2 cups sliced rhubarb
- 2 cups cherry halves (stemmed and pitted)
- 1 tablespoon corn starch
- Juice from 1/2 lemon
- Pre-heat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside.
- In your food processor with the blade attachment, pulse together the flours, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Pulse until the dough resembles a course meal. Set aside.
- In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
- Transfer about two-thirds of the dough into your prepared baking pan. Using your hands, press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
- Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Recipe adapted from my Blueberry-Thyme Pie Bars with Almonds
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June Eat Seasonal Recipes
Rhubarb & Orange Frangipane Galette by Simple Bites
Roasted Strawberry Yogurt Pops by Completely Delicious
Greek Three Bean Salad by Flavor the Moments
Chunky Citrus Guacamole by Foodie Crush
Strawberry Lime Chopped Salad by Vintage Mixer
Minty Sweet Pea Hummus by She Likes Food
Simply Strawberry Pie by Joy Food Sunshine
French Green Lentil and Quinoa Salad by Letty’s Kitchen
Cherry Rolls by Kitchen Confidante
Pimento Cheese Spread w/ Pickled Green Garlic, Radishes and Rhubarb by Food for My Family