The Marigold Potager – A Zone 3 Prairie Garden

Previously posted on the old blog in August 2024. Reposting to share again, as we really love these bars. I have made them many times since the original post. Is one of the treats that the family asks for over and over again.

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Raspberries are my most favourite berries, with blueberries coming in as a very close second. Jammed, fresh eating, or baked into desserts, raspberries are my number one.

I love the sweet tartness of the berries, plus the fact that anyone in Canada can grow raspberries! No matter where you live! Okay, maybe not on a patio, unless you live in a zone 5 or better and can grow the Raspberry Shortcake shrub raspberry ; )

We do not have a very large raspberry patch yet, but it is coming along. This summer should be a decent crop!

Here is the link to the original recipe for these bars. I have just recently started following Amy, have only made a couple of her recipes… this one was so good that I had to make it and share! All thanks go to her! I made very few changes, really just adding more jam and more berries. Other than that, pretty much the same. I give my measurements in cups rather than grams, as well.

Ingredients…

Sourdough Shortbread Crust

• 1/2 cup melted butter
• 1/4 cup sugar
• 1/4 cup sourdough discard
• 2 tsp vanilla
• 1/2 tsp salt
• 1 1/2 cups flour
• 2 tbsp corn starch

Filling

• 1/2 to 1 cup raspberry jam
• 20 (or more) fresh raspberries

Sourdough Crumb Topping

• 1 1/4 cups large flake oats (pulse a couple times in food chopper)
• 1/3 cups brown sugar
• 1/4 cup sourdough discard
• 4 tablespoons of butter
• 1/2 tsp salt

How-To Instructions

1. Preheat oven to 350°F
2. Line a 8×8 baking pan with parchment paper
3. Mix together melted butter, sourdough discard, and sugar. Add the vanilla and salt. Mix again. Add flour and cornstarch, mix till soft chunks of dough form.

1. Dump the dough into the lined baking pan. With fingers, press the dough into the corners, making an even layer. Prick holes into the dough with a fork.
2. Bake for 15 minutes, till the edges are lightly browned.
3. Make your crumb topping while the base layer is baking. Pulse the oats a few times in your mini food processor, or blender. Mix oats, brown sugar, butter, sourdough discard, and salt till well blended. Will be sticky and lumpy.

1. Remove the shortbread bottom from the oven. Spread the jam over the top. The original recipe calls for just 1/2 cup, but I used a whole cup. I wanted a liberal layer of my yummy homemade jam.
2. Sprinkle fresh raspberries on top of the jam, and drop the crumb topping in and around the berries.

1. Bake for 20 to 25 minutes. It took mine 25 minutes for the crumble topping to brown.
2. Remove from the oven and allow to cool completely, about 1/2 hour.

Almond Glaze Topping

• 3/4 cup icing sugar
• 4 teaspoons heavy cream
• 1 tsp almond extract

1. While the squares are cooling, make the glaze, if using.
2. Mix the three ingredients together.
3. This make a whole lot of glaze, I only used about half of it, even though I drizzled twice…. once after cooling, once just before serving.

Lift the parchment paper to remove the squares from the pan. Slice into squares.

Drizzle the almond glaze over top. I usually do not add the extra sweetness, but really enjoyed the glaze on these tangy bars.

I hope you will try these awesome squares. Super easy to make, can be whipped up real fast when company is coming.

Happy Treat Time ~ Tanja