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Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce

Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce

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In this delicious twist on the favorite cinnamon oatmeal raisin cookie, an oatmeal cookie crust is layered with a tangy buttermilk custard, sweet rum raisin sauce and a crunchy oat crumble. A drizzle of confectioners’ sugar and buttermilk glaze completes the classic pairing of milk and cookies. Photo credit: Caroline Edwards of Chocolate & Carrots.
  • 25m

    prep time

  • 1h 15m

    Cook Time

  • 451


  • 15



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Rum Raisin Sauce

Cinnamon Oatmeal Custard Bars


  • For the Rum Raisin Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. Pour into medium saucepan. Cook on medium heat 10 to 12 minutes or until thickened, stirring frequently. Set aside.

  • Preheat oven to 425°F. For the Bars, place 1/2 cup of the oats in food processor. Pulse to coarsely chop. Add flour, brown sugar and 1 teaspoon of the cinnamon; pulse to mix well. Add cold butter; pulse until mixture resembles coarse crumbs. Add 2 tablespoons of the buttermilk; pulse to mix well. Reserve 1/4 cup in small bowl. Press remaining oat mixture into bottom of greased foil-lined 9-inch square baking pan. Mix reserved oat mixture and remaining 1/4 cup oats. Spread on small baking sheet.

  • Bake crust and oat crumble together in oven 8 to 12 minutes or until golden brown. Remove crust and oat crumble from oven. Reduce oven temperature to 325°F. Reserve oat crumble for serving. Pour Rum Raisin Sauce into prepared crust.

  • Meanwhile, mix granulated sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in 1/2 cup of the remaining buttermilk, remaining 1/2 teaspoon cinnamon and vanilla. Pour over sauce in crust.

  • Bake 45 to 50 minutes or until custard is set and just golden brown around the edges. Cool completely on wire rack.

  • Just before serving, mix confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars.

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