Ingredients
1 cup sugar2 tablespoons plus 1-1/2 teaspoons cornstarch1 teaspoon ground cinnamon1-1/2 cups sour cream3 large eggs, lightly beaten2 cups raisinsCRUMB MIXTURE:1-3/4 cups all-purpose flour1-3/4 cups quick-cooking oats1 cup packed brown sugar1 teaspoon baking soda1/2 teaspoon salt1 cup cold butter, cubed
Preparation
In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring.
Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly.
Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
