📖 Instructions

1. First, let's get the oven ready. Preheat it to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out later. No one likes struggling with that!
2. In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, and salt. Rye flour can be a bit clumpy, so make sure everything is well combined. Set this aside; we'll need it later.
3. In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's key to a tender bar!
4. Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy. If it looks curdled, don't panic! It'll come together once we add the dry ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough bars. Nobody wants that!
6. Gently fold in the raspberries. If you're using frozen raspberries, add them while they're still frozen to prevent them from bleeding too much into the batter. It's alright if they burst a little, adds to the rustic look!
7. Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with turbinado sugar for a bit of extra sparkle and crunch. Who doesn't love a little extra sparkle?
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Keep a close eye on them; ovens vary!
9. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Or, if you're like me, sneak a bite while they're still slightly warm! Oh and don't forget to make a mess! I did.
10. Enjoy your Rye Rye Raspberry Rhapsody bars! The perfect blend of sweet, tart, and slightly nutty. Once you taste them, you'll understand the name!