Raspberry Cake Bars

Raspberry Cake Bars

Get a tasty bunch of bars in no time with a quick and easy recipe that has a baked-on topping.

Prep Time

15

Minutes

Total Time

1:45

Hr:Mins

Makes

48

bars

Crumb Topping
1/2
cup Gold Medal® all-purpose flour
1/2
cup granulated sugar
1/4
cup firm butter or margarine
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cardamom, if desired
Bars
2
cups granulated sugar
3/4
cup butter or margarine, softened
1/3
cup buttermilk
4
eggs
2 1/2
cups Gold Medal® all-purpose flour
1/4
teaspoon salt
2
cups frozen raspberries, thawed, drained
2
teaspoons powdered sugar, if desired
  1. Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
  2. In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.
Makes 48 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Present these pretty bars on a cake pedestal with a scattering of fresh raspberries.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 120
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 45mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 13g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.