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Raspberry-Rhubarb Bars

Created by MakeItGood on May 4, 2016

615 grams raspberries (or frozen unsweetened raspberries, thawed and drained, 5 cups)
366 grams rhubarb (fresh, sliced about 3 cups)
FOR THE VANILLA ICING
1 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

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.