RASPBERRY-RHUBARB TRAY BAKE
Rhubarb wasn’t popular until the eighteenth century, when sugar became a more common ingredient in baking. Well now you find it in baked goods like pies, crumbles and tray bakes, as well as in jams, syrups and sauces. This recipe, which yields 24 perfect squares for teatime, combines raspberries with rhubarb. Some of the bottom crust mix is reserved for a crunchy topping.
For the crust
2 1/4 cups flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces unsalted butter, cut into pieces
1 large egg yolk, beaten
For the filling
2 cups raspberries
2 cups chopped rhubarb
2 tablespoons fresh lemon juice
3 teaspoons cornstarch
- Make crust. Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat the paper with butter flavor baking spray.
- In a large bowl, whisk together flour, 3/4 cup of sugar, baking powder and salt. With a pastry cutter, two forks, or your fingertips, cut or work in butter until mixture resembles coarse crumbs; stir in egg to blend. Gently press half of the mixture into prepared pan.
- Make filling. In a medium bowl, toss raspberries and rhubarb with lemon juice. Sprinkle with remaining 1/4 cup sugar and cornstarch; toss again until well coated. Spread raspberries and rhubarb evenly over bottom crust. Sprinkle remaining crust mixture on top.
- Bake for 35 to 40 minutes, or until filling is bubbling and crumble is brown. Remove from oven; let cool on wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.