Raspberry Crumb Top Bars

2 cups sugar
3/4 cup butter , softened
1/3 cup buttermilk
4 eggs
2 1/2 cups flour
1/4 tsp. salt
2 cups frozen raspberries , slightly thawed
Powdered sugar for dusting

CRUMB TOPPING:
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
1/4 tsp. ground cinnamon


Preheat oven to 350 degrees. Grease the bottom only of a jelly roll pan (15 1/2 x 10 1/2 x 1) with cooking spray.
Make crumb topping by combining flour and sugar in a medium bowl. Cut in butter using a pastry blender or two knives until mixture is crumbly. Add cinnamon and mix well.
Beat sugar and butter in bowl of an electric mixer on medium speed until creamy. Beat in buttermilk and eggs on low speed until smooth. Stir in flour and salt and mix until blended.
Spread in prepared pan and sprinkle with raspberries and crumb topping.
Bake for 25-35 minutes or until toothpick inserted

recipe source here

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