Crumb Topping (see below)
c. granulated sugar
c. butter or margarine, softened
c. frozen raspberries (from 14 oz. bag), thawed and drained
tsp. powdered sugar, if desired
c. firm butter or margarine
tsp. ground cinnamon
tsp. ground cardamom, if desired
Mix flour and sugar in medium bowl. Cut in butter using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in cinnamon and cardamom.
Bars: Heat oven to 350º. Grease bottom only of jelly roll pan, 15 ½ x l0 ½ x l inch, with shortening or spray with cooking spray. Make Crumb Topping; set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until creamy. Beat in buttermilk and eggs on low speed until smooth. Stir in flour and salt. Spread in pan. Sprinkle with raspberries and topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar.