Raisin Filled Bars
I love to make these moist filled bars. It's also good for using up raisins which are less than moist.
Ingredients
Serves: 30
- 2 cups (290g) raisins
- 1 cup (200g) white sugar
- 3 eggs
- 2 1/2 tablespoons cornflour
- 1 1/2 cups (345g) sour cream
- 1 teaspoon ground cinnamon
- 1 cup (220g) packed brown sugar
- 1 3/4 cups (140g) rolled oats
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- 1 3/4 cups (220g) plain flour
- 250g butter, softened
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Preheat oven to 180 degrees C. Grease and flour 20x30cm pan.
- Cook first six ingredients over low heat until well blended. Set aside to cool.
- In a separate bowl, mix together brown sugar, oats, bicarb soda, butter, flour and salt until crumbly. Press half of mixture into pan.
- Pour cooked mixture over crust and crumble the other half of crust over the top.
- Bake for 20 minutes.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(79)
Reviews in English (72)
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar, EggBeaters for the eggs, low fat sour cream, reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then, when you cut them into 24 squares (which I think is a better serving size than 30 squares), they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time, because these are so tasty I will have to make them again. - 05 Feb 2006 (Review from Allrecipes USA and Canada)
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+. - 12 Sep 2005 (Review from Allrecipes USA and Canada)
Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing. - 14 Dec 2002 (Review from Allrecipes USA and Canada)