Rainy Day Baking

It rained! So we baked. I had just seen this video by Hilah Cooking. We had eggs and lemons and raspberries on hand and we have been on a bit of bar kick lately. And thus, Raspberry Sunshine Bars were born. This recipe is a mash up of Hilah's recipe and a recipe we tested for the AFBA cookbook by Cookie Madness (coming out next year). The Kid helped with the zesting and juicing of the lemons (and with the tasting, of course).

Raspberry Sunshine Bars
Makes about 2 dozen small bar cookies

For the crust:

• 3/4 cup Old-fashioned rolled oats
• 3/4 cup whole wheat flour
• 1/4 cup packed light brown sugar
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, cold and cut into small pieces

For the filling:

• 3 large eggs
• 2 organic lemons
• 2 cups powdered sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 cup of washed organic raspberries
• Powdered sugar in sifter for garnish, if desired

Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish or cake pan by lining it with parchment paper. The parchment paper should come up over the edges of the pan and fold down - this will help you remove the bars from the pan when the time comes. Spray down the pan and the parchment paper with baking release spray (this is cooking spray with flour in it - you should be able to find it in the baking aisle of your grocery store. If not, you should be able to find it in your local craft store as long as they carry cake decorating supplies).

In your food processor with the blade attachment, pulse whole rolled oats until they are a flour-like consistency. Add the whole wheat flour, brown sugar, 1/4 cup powdered sugar, salt, and baking powder and pulse to combine. Add the butter and pulse again until combined. The finished product should have a sandy, mealy texture (similar to pie crust before the water is added).

Pour the crust mixture into your prepared pan and press it into the pan. Bake for 12 minutes.

While the crust is baking, prepare the filling by first washing and zesting two organic* lemons. Add the zest to a large mixing bowl. Cut in the lemons in half and juice them into the bowl. Whisk in the three eggs, powdered sugar, AP flour, and baking powder until well-combined.

When the crust is done baking (it will be lightly golden brown around the edges), spread the washed raspberries in a single layer on it. Then pour the filling mixture over the raspberries, using a spatula to spread the filling to the edges of the pan.

Bake for 20 minutes and then cool before refrigerating at least 30 minutes before cutting the squares. Use the parchment paper to remove the bars from the pan before cutting - it's much easier, trust me!

Sprinkle a little powdered sugar on top if you like and spread a little sunshine!

*I make the point of saying organic because you're not using just the juice in the recipe but the zest as well.

Linking up with I'm Lovin' It over at TidyMom!