Sour Cream Raisin Bars

"I got this when I attended a bible school in Rocky Mount, VA. One of my fellow students passed it on to me, after I begged her for it. I have made these numerous times, and they are always great. Beware, if you don't like raisins, you won't like this. It has TONS of raisins in it. Also, I had to guess at how many servings this made, I can't remember."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
52mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Raisins – Cover raisins with water.
  • Boil, drain& set aside.
  • Cream brown sugar,& margarine.
  • Add oatmeal, flour,& baking soda.
  • Do not add raisins.
  • Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray.
  • Bake at 350 for 7 minutes.
  • In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar.
  • Cook, stirring constantly, till thick.
  • Add drained raisins.
  • Pour this whole mixture over the crust previously baked.
  • Sprinkle remaining half of crust mixture over the top, for a crumb topping.
  • Bake at 375 for 30 minutes.

Questions & Replies

  1. What is GF flour?
     
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Reviews

  1. Being from ND, these are a favorite. I was going to post the recipe, when in fact this is the exact one I use. Made them tonight, and they turned out perfect. This is a delightful bar! You won't go wrong here. Thanks a bunch TexasKelly, they are the best!
     
  2. I do like raisins, so I though these were great. I like the cream filling and the sweet and kind of sour thing going on. These were really simple to make and smelled divine while baking. I can't wait to have one for breakfast with coffee. Thanks for posting the recipe.
     
  3. If you’re looking for a recipe that resembles a sour cream raisin pie, this is not it. The filling is not at all what I was looking for. I hoped for more of a custard, the texture was less than appetizing. Thought I’d try a new recipe, will go back to the one that I’ve used for years,
     
  4. I substituted the 2 cups of raisins with 1 cup of dried cranberries, a better amount in my opinion. I also added a lemon peel to the cream with a stick of cinnamon as it was cooking. Delicious! I needed to double the crust recipe for a 9x13” pan, so I would recommend a 9x9” pan for the recipe as it stands.
     
  5. I substituted plain Greek Yogurt for the sour cream and GF Flour (Better Batter). Also, added 1 tsp vanilla to the custard/raisin filling. They tasted great!
     
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Tweaks

  1. I substituted plain Greek Yogurt for the sour cream and GF Flour (Better Batter). Also, added 1 tsp vanilla to the custard/raisin filling. They tasted great!
     

RECIPE SUBMITTED BY

<p>I am not a very interesting person. I like to cook, I like to eat, and I love my husband Rick and my son Hugh. Thats pretty much it when it comes to me, that and an obsession for cats, especially our 2, Bunny &amp; Bindy Sue. We live in Lake Dallas, TX, and have been married since August 16th, 2003. Hugh was born October 19th, 2009. Rick and I met on the internet in September 2001, and when we were married I moved from NJ where I grew up, to the big, scary, strange city of Dallas. There are things I like about Dallas and things I don't. I am definitely homesick for some real NY style pizza.</p>
 
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