Sour Cream Raisin Bars
Delicious goodness. I (Schewie) don’t remember anymore where I originally got the recipe, but it still tastes good.
Ingredients
- 1 ⅓ Cup Oatmeal
- 1 ⅓ Cup Flour*
- 1 Cup Brown Sugar
- 1 teaspoon Baking Soda
- 1 Cup Butter
- 4 Egg Yolks
- 1 ½ Cup Sugar can reduce to ¾ or 1 C
- 2 Cup Raisins
- 2 Cup Sour Cream
- 3 Tablespoons Cornstarch
Instructions
- Mix oatmeal, flour, brown sugar, soda, and melted butter.
- Pat ½ of mixture into 9×13-inch pan and bake 15 minutes at 350°F.
- Combine yolks, sugar, raisins, sour cream, and cornstarch.**
- Boil on low heat for 5-10 minutes, stirring often to avoid scorching.
- Pour over baked crust and top with remaining mix.
- Bake for 5-10 minutes.
- Store in refrigerator if not eating within 3 days.
Notes
*Gluten-free: substitute flour with rice flour. Will fall apart more readily though. (Trials: All rice flour plus generous 2 Tbsp cornstarch to 1/2 mix for bottom, or 1/4 cup cornstarch and 1 1/4 cup rice flour)
**Generally this works easiest with a wire whisk. Also, make sure the cornstarch is added before the mixture gets hot and make sure it gets mixed in well or it will form lumps.
It also tends to work better if the raisins are left out until all of the other ingredients are fully whisked together.
It also tends to work better if the raisins are left out until all of the other ingredients are fully whisked together.