Cinnamon-Oatmeal-Custard-Bars-with-Rum-Raisin-Sauce
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Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce

In this delicious twist on the favourite 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 icing sugar and buttermilk glaze completes the classic pairing of milk and cookies.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Makes: 8 servings
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All You Need

  • RUM RAISIN SAUCE
  • 1 cup (250 mL) raisins
  • ½ cup (125 mL) water
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • ½ tsp (2 mL) Club House Imitation Rum Extract
  • ¾ cup (175 mL) old fashioned oats, divided
  • ¾ cup (175 mL) flour
  • ¼ cup (50 mL) firmly packed brown sugar
  • 1 ½ tsp (7 mL) McCormick Gourmet Organic Saigon Cinnamon, divided
  • 1/3 cup (75 mL) cold butter, cut into chunks
  • ¾ cup (175 mL) buttermilk, divided
  • ¾ cup (175 mL) granulated sugar
  • 3 tbsp (45 mL) butter, melted
  • 5 eggs
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1 cup (250 mL) icing sugar

Instructions

  1. 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.

  2. For the Bars, place ½ cup (125 mL) of the oats in food processor. Pulse to coarsely chop. Add flour, brown sugar and 1 tsp (5 mL) of the cinnamon; pulse to mix well. Add cold butter; pulse until mixture resembles coarse crumbs. Add 2 tbsp (30 mL) of the buttermilk; pulse to mix well. Reserve ¼ cup (50 mL) in small bowl. Press remaining oat mixture into bottom of 9-in (23 cm) square greased foil-lined baking pan. Mix reserved oat mixture and remaining ¼ cup (50 mL) oats. Spread on small baking sheet.

  3. Bake crust and oat crumble together in preheated 425°F (220°C) oven 8 to 12 minutes or until golden brown. Remove crust and oat crumble from oven. Reduce oven temperature to 325°F (160°C). Reserve oat crumble for serving. Pour Rum Raisin Sauce into prepared crust.

  4. Meanwhile, mix granulated sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in ½ cup (125 mL) of the remaining buttermilk, remaining ½ tsp (2 mL) cinnamon and vanilla. Pour over sauce in crust.

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

  6. Just before serving, mix icing sugar and remaining 2 tbsp (30 mL) buttermilk until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars.

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