Raisin Sour Cream Bars

Hi everyone! I hope you all had a good week!

Mine was great. I’ve been taking advantage of all this sunshine we’re still experiencing, and running a lot at Green Lake. This picture was from earlier in the summer, but it gives you an idea of why I keep going back.

I also tried some different sweet treats around the area, including this Guava Pocket from the French Bakery in Bellevue.

I had some time to bake as well. I was definitely feeling drawn to something easy. I love when you look through an ingredient list and realize there’s no need to go to the store. These Raisin Sour Cream Bars were perfect for that kind of day.

This recipe was clipped from the newspaper several years ago by my mom, so I’m not sure of the original source or which paper it was. It’s so good though – the raisin cooked together with the sour cream results in a rich custard that is heavenly between the oatmeal layers.

I absolutely recommend that you give it a try this weekend!

Raisin Sour Cream Bars

Ingredients
2 cups raisins
Water
1 cup brown sugar
1 cup butter
1 3/4 cups flour
1 3/4 cups quick-cooking oats
1 teaspoon baking soda
3 egg yolks
1 1/2 cups sour cream
1 cup granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon vanilla

Directions
Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

In a saucepan, cook the raisins in a small amount of water over medium heat. Once the raisins are cooked and plumped a bit, remove saucepan from heat. Cool for at least 10 minutes.

In a mixing bowl, using a pastry blender, mix together the brown sugar, butter, flour, oats, and baking soda.

Spread half the mixture in a 9-by-13-inch baking pan; bake at 350 degrees for 7 minutes.

In a saucepan, mix together the egg yolks, sour cream, sugar and cornstarch and cook over medium heat until thick. Drain the raisins of any excess water, and add to the mixture along with the vanilla.

Pour raisin mixture on top of the baked crust. Spread with the remaining oatmeal topping and bake at 350 degrees for 30 minutes. When cool, cut into bars. Keep refrigerated.

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