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Rum Raisin Custard Bars
1 cup raisins
1/2 cup water
1 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1 1/4 cups flour
2 cups quick-cooking 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 extract
1/2 teaspoon rum extract
Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
In small saucepan, combine raisins and water; bring to a boil. Drain; set aside.
In large bowl, combine 1 cup brown sugar and butter; beat until light and fluffy.
Add flour, oats and baking soda; mix at low speed until crumbly.
Press half of mixture on bottom of greased pan to form base.
Bake for 8 minutes.
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 extract and rum extract.
Pour evenly over base.
Sprinkle remaining crumb mixture over filling.
Bake for an additional 30-40 minutes or until light golden brown.
Cool for 1 hour or until completely cooled.
Cut into bars.
Store in refrigerator.
Yield: 36 small bars
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