Raspberry-Rhubarb Bars
Recipe: #23674
May 04, 2016
Categories: Desserts, Cookies, Raspberry, Rhubarb, Baby Shower, Brunch, July 4th, Labor Day Mothers Day, Oven Bake, No Eggs, Vegetarian, Bars, more
"Like a pie but in a bars, really good!"
Ingredients
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- FOR THE VANILLA ICING
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Nutritional
- Serving Size: 1 (105.7 g)
- Calories 267
- Total Fat - 8.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 29 mg
- Sodium - 176.8 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 1.4 g
- Sugars - 30.2 g
- Protein - 2.5 g
- Calcium - 29.9 mg
- Iron - 0.4 mg
- Vitamin C - 3.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
FOR CRUST: In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
Step 2
Preheat oven to 375°.
Step 3
Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.
Step 4
In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
Step 5
Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork. Bake 40 minutes or until golden brown. Cool completely on a wire rack.
TO MAKE THE ICING
Step 6
Combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.
Step 7
Cut pie into squares.
Tips
- A 15x10x1-inch baking pan