Rum Raisin Custard Bars

Enjoy these traditional oat and raisin bars with a creamy twist – a delightful treat. Perfect for dessert!

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Servings 36

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ingredients 14
Prep Time 30 min
Total Time 2 hr 0 min

Ingredients

1: cup raisins

1/2: cup water

1: cup firmly packed brown sugar

3/4: cup margarine or butter, softened

1 1/4: cups all purpose flour

2: cups quick-cooking rolled oats

1/2: teaspoon baking soda

1/2: cup sugar

1/2: cup firmly packed brown sugar

2 1/2: teaspoons cornstarch

1 1/2: cups sour cream

3: egg yolks

1/2: teaspoon vanilla

1/2: teaspoon rum extract

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Directions

1 Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, combine raisins and water; bring to a boil. Drain; set aside.
2 In large bowl, combine 1 cup brown sugar and margarine; beat until light and fluffy. Add flour, oats and baking soda; mix at low speed until crumbly. Press half of mixture in bottom of greased pan to form base. Bake at 350°F. for 8 minutes.
3 In medium saucepan, combine sugar, 1/2 cup brown sugar and cornstarch. Stir in sour cream and egg yolks. Cook over medium heat until mixture thickens, stirring constantly. DO NOT BOIL. Stir in raisins, vanilla and rum extract. Pour evenly over base. Sprinkle remaining crumb mixture over filling.
4 Bake at 350°F. for an additional 30 to 40 minutes or until light golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Custard, a mixture of milk and egg cooked on the stovetop or in the oven until thickened, turns up in a number of ways. Thin, sweet saucepan versions, such as crème anglaise, are used for dessert sauces, while savory baked blends flecked with corn and bacon bits make a fine side dish for a hearty supper. Here, brown sugar and sour cream enrich a stovetop custard, which than bakes into a delightful filling for a crunchy crust.

Dark and golden raisins may be used interchangeably in recipes, though their flavors are not exactly the same. Dark raisins are sun-dried, while golden raisins are dried with artificial heat, making them somewhat plumper and moister.

To prevent the custard mixture from curdling, stir it constantly and do not allow it to come to a boil.