Prep 10 mins
Cook 50 mins
The original of this recipe was found in the current American Profile magazine, & I have tweaked it to my satisfaction! Preparation time does not include the time needed for the finished bars to cool completely!
- 591.47 ml dark raisins
- 414.03 ml water
- 236.59 ml dark brown sugar, packed
- 236.59 ml unsalted butter, room temperature
- 295.73 ml old fashioned oats
- 295.73 ml all-purpose flour
- 4.92 ml baking soda
- 3 egg yolks
- 236.59 ml granulated sugar
- 354.88 ml sour cream
- 36.97 ml cornstarch
- 2.46 ml ground cinnamon
- 4.92 ml vanilla extract
- Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
- In a medium saucepan, combine raisins & water, then cook over medium heat for 10 minutes before draining well. Set raisins aside to cool.
- In a medium bowl, combine brown sugar, butter, oats, flour & baking soda, mixing well.
- Evenly press 2 cups of the mixture into the bottom of the prepared baking dish, & bake for 7 minutes, until partially cooked & slightly set.
- In a medium saucepan, combine egg yolks, granulated sugar, sour cream, cornstarch & cinnamon, & stir until cornstarch is dissolved.
- Cook over medium heat until mixture thickens & resembles pudding, about 8 minutes, then remove from heat & stir in raisins & vanilla.
- Pour onto the crust , then crumble remaining oat mixture evenly over the top.
- Bake 25 minutes, or until set, then remove from oven & cool completely on a wire rack.
- Refrigerate 1 hour before cutting & serving.
A great tasting bar for the raisin lover. The sour cream/raisin filling is just the right consistency to make these bars truly moist. I did my crust mixture in the food processor to speed things up a bit and also b/c my butter was not room temp. It might be important to note that after sprinkiling the crumb mix over top of the filling mix to press down a bit. Otherwise the topping tends to be crumbly. Delicious w/a cuppa. Made for PRMR>
This recipe is less work then it looks like. You'll not be sorry if you give it a try. It reminds you of a sour cream raisin pie, just not as sweet. It was really warm in my kitchen yesterday, so my oatmeal mixture came out almost like a dough. So I'd cut cold butter into the dry ingredients next time. I baked this in a Pamper Chef stone pan. I will need to adjust temp and time for baking the crust next time. I think I may try 375 degrees for 10 mins, then drop temp to 350 for 8-10 minutes. If you use a regular pan you'll have no problems. You do want to make sure the center is just set before you continue. The pudding part of this recipe is wonderful with that addition of the cinnamon. I will make this again but following the temp adjustments I need to make for my stone pan. Since you boil the raisins, this is a great way to use up a bag of older raisins. Mike, thank you for sharing this recipe. Made for Please Review My Recipe: from 20 Apr 2011