Raspberry-Rhubarb Tray Bake
Serves: 24
  • 2¼ cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (6 ounces) unsalted Irish butter*, melted
  • 1 large egg yolk, beaten
  • 2 cups raspberries
  • 2 cups chopped rhubarb
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  1. Preheat oven to 350°. Line a 13×9-inch pan with parchment paper, and coat with cooking spray.
  2. In a large bowl, whisk together flour, ¾ cup sugar, baking powder, and salt. Using a pastry blender or your fingertips, cut or work in butter into mixture until it resembles coarse crumbs. Stir in egg. Gently press half of mixture into prepared pan.
  3. In a medium bowl, toss raspberries and rhubarb with lemon juice. Sprinkle with remaining ¼ cup sugar and cornstarch; toss again until raspberries and rhubarb are well coated. Spread raspberries and rhubarb evenly over bottom crust. Sprinkle remaining crust mixture on top.
  4. Bake until filling is bubbly and topping is brown, 35 to 40 minutes. Let cool in pan on a wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 24 bars.
*We used Kerrygold.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/raspberry-rhubarb-tray-bake/