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Ruby Red Cherry Bars That Disappear Into Thin Air - Featured Image

Ruby Red Cherry Bars That Disappear Into Thin Air

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Learn how to make delicious Ruby Red Cherry Bars That Disappear. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups pitted fresh or frozen tart cherries (if frozen, thaw and drain)
  • 1 tablespoon cornstarch (to thicken cherry filling)
  • 2 tablespoons granulated sugar (for cherry filling)
  • Optional: 1/2 teaspoon ground cinnamon for a warming twist

If you prefer a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, swap the butter for coconut oil or a plant-based margarine. I’ve tried these swaps on many a Sunday afternoon, and while the texture shifts slightly, the heart of the recipe remains just as comforting.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to help lift the bars out later.
  2. In a large bowl, whisk together the flour, both sugars, baking powder, salt, and cinnamon (if using). This dry mix smells like the start of something special — I often close my eyes and imagine my mum’s kitchen at this point.
  3. Pour in the melted butter, then add the egg and vanilla extract. Stir gently until the mixture forms a crumbly dough. It should hold together when pressed but still be soft.
  4. Reserve about 1 ½ cups of this crumbly dough for the topping. Press the remaining dough evenly into the base of your prepared pan, creating a firm, even layer. I find using the back of a spoon or clean hands works best — just like the countless times I’ve pressed dough into tart tins back home.
  5. In a separate bowl, toss the cherries with cornstarch and 2 tablespoons of sugar. This thickens the filling so it doesn’t run when baked. The ruby red cherries will glisten like jewels — a sight that always makes me smile.
  6. Spread the cherry filling evenly over the base layer, taking care not to press down too hard.
  7. Crumble the reserved dough evenly on top of the cherries, covering the whole surface. It might seem like a lot of topping, but it bakes into a perfect, buttery crust that contrasts beautifully with the tart fruit.
  8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cherry filling is bubbling gently around the edges. Your kitchen will start to smell like that Sunday afternoon I remember so well — warm, inviting, and utterly comforting.
  9. Allow the bars to cool completely in the pan on a wire rack. This step is crucial! The filling sets as it cools, making the bars easier to cut and less likely to fall apart. I’ve learned this the hard way during many eager, pre-tea-time tastings.
  10. Once cooled, use the parchment overhang to lift the bars out and slice them into squares. Serve with a dusting of icing sugar or a dollop of cream if you’re feeling indulgent.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://deliciouslovers.com/ruby-red-cherry-bars-that-disappear/