Raspberry and rhubarb combine to create a lovely and simple-to-prepare confection in Raspberry-Rhubarb Tray Bake.
Raspberry-Rhubarb Tray Bake
Author: Recipe Courtesy of Margaret M. Johnson, Teatime in Ireland, irishcook.com
- 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
- Preheat oven to 350°. Line a 13×9-inch pan with parchment paper, and coat with cooking spray.
- 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.
- 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.
- 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.
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