Combine 1 cup flour, confectioners’ sugar and butter; blend well.
Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
Bake at 350F for 30-35 minutes until golden brown.
Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
TO MAKE SAUCE:.
Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.